Goooooood morning! Did everyone have a nice (maybe even a nice, long?) Easter weekend? I did! Some of the highlights included trying a strange food concoction: It was disappointing.
Grilling out with friends. And staining our back deck.
Do we know how to celebrate, or what?
I wanted to try something new for our Easter dinner, since it was just the two of us- well, 3 of us 🙂
I decided to roast a chicken – for my first time ever – and what an excellent decision that was! I used a recipe from the Williams-Sonoma Bride and Groom Cookbook as inspiration and had dazzling, oh yes, DAZZLING, success!
Lemon & Rosemary Roasted Chicken with VegetablesPrint
This simple yet elegant roasted chicken is a hearty and wholesome meal that satisfies like comfort food while being nutritious at the same time.
1 whole chicken, innards removed (4 lbs)
1 lemon, cut into quarters
3lbs baby potatoes (red or golden), quartered
4 cloves of garlic, smashed
3 medium onion, cut into quarters
1lb carrots, cut into 2” pieces
Rosemary (2 sprigs)
Kosher salt and pepper
Preheat the oven to 425 degrees, and chop up your veggies. Toss in a bowl with 1 Tbsp of olive oil, until coated. Place the vegetables along with your smashed garlic cloves in an oiled baking dish and season with Kosher salt and pepper.
Pat the chicken dry and place in baking dish. Stuff the quartered lemon and rosemary into the cavity.
Then rub the chicken down with olive oil and season, both under and on the skin, with Kosher salt and pepper. Loosely cover the pan with tinfoil and place baking dish with chicken and vegetables into the oven.
Roast for 45 minutes. Remove from the oven and use tongs to tilt the chicken and pour out the delicious juices.
With foil removed, return the baking dish to the oven for another 25 minutes, or until the internal temperature reaches 170-175 degrees. Remove from oven and pour the juices out of the cavity again to mix with the vegetables, then move the chicken to a cutting board and cover it loosely with a tinfoil tent for about 10 minutes, letting the juices soak back it.
Meanwhile, mix up all your roasted veggies with the juices in the pan. Carve the chicken and serve alongside the roasted vegetables. Enjoy!
And dig in!! Not only did this meal make the house smell amazing, it was SO good. Who knew such simple ingredients could make such a delicious meal? The chicken was super juicy and the veggies were melt-in-your-mouth good. Hubbs was very impressed and asked that we do this meal again –true success 😉
My favorite thing about this meal? It was SO easy. Prep took about 10-15 minutes, then you let the oven do the work.
Next time I will double, if not triple, the veggies. The carrots and onions are incredible. The portion was perfect for two, so if we have friends visiting, I’d roast 2 chickens, extra veggies and round out the meal with an extra side. But for just the two – three– of us, it was perfect.
What was your favorite part of your Easter meal?