Thursday, October 17, 2013

Roast Chicken

Last week I made roast chicken for dinner. I sort of combined a few different recipes to get the taste I wanted, so I am writing this down for my own personal reference, so I can recreate this chicken because it turned out really well! And I am putting it online in hopes that someone else might benefit from this as well :)

I cut up some onions, carrots, and garlic, and put them in a deep baking dish. Then I rubbed the chicken (it was about 4 lbs.) with olive oil, sprinkled it with salt and pepper, and inserted small pieces of garlic in between the skin and the meat. I roasted the chicken for 15 minutes at 450 degrees, then turned the temperature down to 375 degrees and baked it for an hour more. At that point it was nice and brown but the meat near the bones was still a little pink, so I put a lid on the baking dish and baked the chicken and veggies for 20 more minutes covered at 375.

The chicken was tender and flavorful, with crispy, browned skin, which is exactly what I wanted :)

This post is linked to: Fantastic Thursday and Wonderful Food Wednesday