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 and had dazzling, oh yes, DAZZLING, success!
Lemon & Rosemary Roasted Chicken with Vegetables
- 1 whole chicken (3-4 lbs) with innards removed
- 1 lemon, cut into quarters
- 5 baby red potatoes
- 4 cloves of garlic, smashed
- 1 medium onion, cut into quarters
- 4 carrots, cut into thirds
- Olive Oil
- Kosher salt
Preheat the oven to 425 degrees, and chop up your veggies. Toss in a bowl with olive oil, until coated. I used a little less than a Tbsp of olive oil. Then place them, along with your smashed garlic cloves, in a baking dish and coat to taste with Kosher salt and pepper.
Rinse the chicken, make sure the innards are gone and place in baking dish. I used my roasting pan, so I placed it on the rack above the veggies, but you can do this in a regular baking dish, as well.
Stuff your quartered lemon and rosemary into the cavity.
Then run the chicken down with olive oil and sprinkle (again, to taste) Kosher salt and pepper.
Pop that sucker in the oven.
Roast for 45 minutes.
Remove from the oven and use tongs to tilt the chicken and pour out the delicious juices.
Swirl the juices around the pan and baste the chicken in them, as well.
Stick it back into the oven for another 25-30 minutes, or until the internal temperature reaches 170-175 degrees.
Pour the juices out of the cavity again, the move the bird 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.
Have Hubbs, or your carver of choice, cut up the bird and plate it.
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?