Monday, October 17, 2011

Roasted Chicken and Veggies - What's Cookin'

For Sunday night dinners, I'm always itching for some good ole' comfort food and I'm on a major Sweet Potato kick right now, so I picked up a chicken roaster and some sweet potatoes and worked some What's Cookin' magic!


1 Whole Chicken
4 Sweet Potatoes
1 Onion
3-5 Stalks on Celery
1lb of Baby Carrots
Extra Virgin Olive Oil
Roasted Garlic and Herb Seasoning

First things first, you got to get choppin'! Chop up all the Veggies, you can chop them as big or as small as you want! Next, slather your bird with some extra virgin olive oil and sprinkle on the roasted garlic and herb seasoning (as much or little as you like) on the inside and out. Arrange the chicken and veggies in the roasting pan like so...

be sure to season the veggies with a little salt and pepper and stick it in the oven!

I baked in a 400 degrees oven for about an hour. I used a meat thermometer to ensure the chicken was cooked. Poultry should be 165 degrees farenheit. Then, I pulled out the bird and let him rest for about 5 minutes. Here he is ready for eatin':

Here are the delicious veggies:

Vincent, my three year old, LOVED this dish! I believe he got 3rds which is saying a lot as we all know how picky our little ones can be! He was even sneaking some off my husband's plate. I really enjoyed the sweet potatoes, they came out moist and tender and really complimented the chicken! This meal was also a one pot wonder and oh so easy so I could focus on more important things like... laundry my new iPhone 4s.

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