Thursday, November 10, 2011

Roasted Chicken and Vegetables

I think I've found Wes's favorite meal. And it's a simple one at that. It's Martha Stewart's roast chicken with roasted carrots and potatoes. With so many roast chicken recipes out there, there is bound to be one that should be come a family staple.

This one is a little less involved than the ones that have you stuff the cavity with lemons, garlic, onions, etc. It gets a hint of rosemary from sitting on it and from the cavity. But the great thing about this particular roast chicken recipe is the crispy skin. Isn't that one of the best things about bone-in chicken, whether it be fried chicken or roasted? It's the crispy skin that's a treat.

While Martha's recipe already includes the potatoes, I added carrots to the mixture for another vegetable. Any root veggie would do great though. Love the crispiness the potatoes get and the sweetness of the carrots.

Buy a whole chicken and try this recipe. Don't get too weirded out by the gibblets and stuff. The small ick factor is worth this classic and rustic recipe. Another great thing: this chicken doesn't smoke out the oven either since butter is the fat source instead of oil. No one likes to have their eyes burn and the fear of the smoke alarm going off. Although, sometimes... it's worth it.

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