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Roasted Chicken with seasonal vegetables Recipe
This savory dish is something that my father has made many times before and he has now handed the reigns to me. It might not be as good as his but I add a little something extra to the pot so to speak that makes it stand on its own.
|Water||1/4 Cup (16 tbs)|
|Bay leaves||1 Tablespoon, crushed|
|Yellow onion||1/2 , quartered|
|Garlic||2 Clove (5gm), chopped|
|Baby potatoes||5 , quartered|
|4 whole carrots, cut into 1/4" or use baby carrots|
|2 cap fulls of Mrs. Dash Traditional Seasoning|
**VERY IMPORTANT: Thaw out Chicken in fridge properly beforehand** Preheat oven to 350 degrees. Take thawed out chicken out of package and place on lightly oiled broiler pan and then add the water. Using a large cutting board, cut up half a yellow onion; set aside. Grabbing the carrots, cut off both ends and peel until the skin is off, cut into 1/4 slices and then set aside. Grab two cloves of garlic, take the skin off, and chop them into small bite size pieces. Take the potatoes and quarter them before placing all the rest of the vegetables into a medium sized bowl. Spread the vegetables over the chicken and in the spaces in between. Spray olive oil over the chicken and veggies and then season them with Mrs. Dash,crushed bay leaves, salt, and ground pepper. Place on top rack of oven and roast for an hour. Let cool for about 10 minutes and then enjoy!