When I set out to complete my Culinary To-do List I was looking to conquer ingredients and dishes that I had shied away from in the past. Most of the items, roasting a chicken included, were things that seemed overly difficult and beyond my easy, 5 minute meal scheme. Boy, was I wrong!
Traditional Fall Roasted Chicken
- 4-5 pound chicken
- 1 lemon
- 1 sweet potato
- 1 onion
- 4 large carrots
- extra virgin olive oil
- fresh cracked pepper
- sea salt
Step 1: Empty the inside of the chicken.
Step 2: Fill the chicken with chopped vegetables and lemon. Place anything that doesn’t fit inside the bird in the roasting pan.
Step 3: Rub chicken with extra virgin olive oil, rosemary, and salt and pepper.
Step 4: Roast.
Okay, now for the confessions.
The ex-vegetarian in me could not take photos of the uncooked bird. And I had to wait for Matt to get home to take care of the insides and the stuffing.
But, once all of that was taken care of it was easy to sit back and let it roast away.
Plus, while I was gone, the chicken provided Matt with a few extra meals for the week.
With Matt’s help the entire process was quick and easy. And I felt like a real cook!