Oven Roasted Chicken

So yesterday for dinner I did everyone’s favorite at our house. Behold, Oven Roasted Chicken….


Melt 1/2 stick butter in a roasting pan. Add a cup to cup and a half of chicken stock. I also add in some red wine to the bottom of the pan. This is totally optional. Cut up carrots, quarter an onion, throw in some lemon slices and add a few sprigs of thyme to the pan.

Now…for the chicken…

You can use as much or as little chicken as you need…I have a house full of boys, so I make extras!

If you use a whole chicken:

Wash chicken and pat dry. (this goes for ANY meat you buy!) On the inside of the chicken, salt and pepper the inside. Cut a lemon into quarters and put 2 (or more if you use a bigger chicken) parts inside. Add a few sprigs of fresh thyme and some peeled garlic cloves. Truss the chicken and stick the wings underneath its body. Cover with some melted butter, salt, pepper and I also add some McCormick Montreal Chicken spice mix to it. I do the same butter and spices to the leg quarters.

Set the chicken pieces on top of the vegetables, and bake on 425 for an hour and half or until juices run clear. If it is getting too brown before it’s done, cover with foil.

And you end up with…


You have NEVER tasted such yummy carrots or onions…side this up with some home potatoes and green beans…mmmmmMMM! You can’t beat it! This is seriously about the boys’ most favorite thing for me to fix.

This recipe is adapted from Ina Garten’s Perfect Roasted Chicken recipe over on Food Network.



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