Roasted chicken with vegetables |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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It doesn't get any easier or more satisfying than this! I found this in the Chicago Sun-Times, originally printed in Biba's Northern Italian Cooking by Biba Caggiano. Ingredients:
1 (4 lb) roasting chickens, rinsed and patted dry |
1/2 cup olive oil |
2 rosemary sprigs, chopped |
6 -7 fresh sage leaves, chopped |
2 cloves garlic, chopped |
salt & freshly ground black pepper |
1 lemon, halved |
1 lb potato, cut into large pieces |
2 large carrots, cut into chunks |
2 red bell peppers, cut into quarters |
Directions:
1. Preheat oven to 425°.
2. Put chicken in a large roasting pan.
3. Coat it with oil and rub it inside and out with rosemary, sage and garlic.
4. Season with salt and black pepper.
5. Place one half of lemon inside the chicken caviety and squeeze the other half over chicken.
6. Roast 30-40 minutes, basting several times with pan juices.
7. Add potatoes, carrots and peppers.
8. Bake, basting chicken occasionally, 30-40 minutes longer or until juices from the thigh run clear when thigh is pierced with a fork.
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