
The weather turned cool and rainy yesterday, so roast chicken sounded like a good warm your soul meal. September is so unpredictable though because today, it hit 90s. Suddenly roasting a chicken on an August-like day didn’t seem that appealing. No matter though, it still came out delicious!
The recipe wasn’t really a recipe. It was sort of thrown together in a semi-concocted, I-think-this-is-how-it’s-done-usually kinda’ way. I mean, poultry goes with onions, carrots, and celery. And who doesn’t like garlic? And ok go ahead and add some this-and-that… You get the idea.

Ingredients:
1 chicken
2 celery hearts
1 5lb bag of carrots
1 large yellow onion
1lb of sliced mushrooms
2 bunches of spring onions (probably didn’t need this along with the yellow onion, but eh, more variety!)
1 clove of garlic
Lawry’s seasoned salt
Poultry rub (any kind/optional)
Dried herbs (any kind/optional)
cracked pepper
Preheat oven to 350 F. Rinse the chicken. Rub it with the seasoned salt, pepper, and whatever herbs and rubs you want. Wash and cut the veggies in big (about 2 inch) chunks. I left the carrots unpeeled. Smash the garlic cloves and stuff them in the chicken. Season the vegetables and lay them around the chicken. Also stuff the chicken with some of the vegetables. Make sure the bird is placed breast-side up and tent it with foil so it doesn’t dry up. Cook it for 2-2.5 hours. Eat a pickle.
While that’s cooking go ahead and wash and boil some red potatoes in salt water. After they’re fork-tender, smash it with a fork and put oil, salt, pepper, and dried herbs on top. Then, bake it in the oven when the bird has about 30 minutes left. This is the same time when you should take the foil tent off so the skin can brown a little. Raise the oven temperature to 400 F for this last half hour. This is called Crash Hot Potatoes and it came from Pioneerwoman.
The chicken came out juicy and the vegetables were very flavorful and not mushy. The potatoes were a mix of crispy and chewy. Yum yum.
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