Let’s be honest, I’m far from a gourmet chef when it comes to cooking and am pretty much a disaster in the kitchen. It took me two years to perfect Chicken Rice-a-Roni, and my dinner ideas range from spaghetti (which you can’t really screw up) to tacos (another one that’s pretty impossible to get wrong). Sometimes I get that itch to look up new recipes to broaden my dinner horizons, but then I come across intimidating, fancy-schmancy cooking instructions and foreign ingredients that instantly turn me off. I also have a family with a very picky palette which is challenging when it comes to trying new things. So here’s an easy, yummy dinner recipe for those of you who, like me, would just rather eat at dinner time.
· Whole Young Chicken (around 5 lbs.)
· 1 large yellow onion, thickly sliced
· 2-4 potatoes
· 4 carrots cut into 2-inch chunks
· Preheat oven to 375 degrees
· Remove the heart, liver, and neck from the cavity (who uses that icky stuff anyways?)
· Rinse whole chicken, pat dry and place in glass cooking pan
· Brush the outside of chicken with butter and sprinkle with salt and pepper to taste
· Chop up onion, potato and carrots into large chunks and place around the chicken in the pan
· Roast the chicken for 1 hour 15 minutes to 1 hour 30 minutes, or until the juices run clear when you cut between a leg and thigh. Slice the chicken onto a platter and serve it with the vegetables.
· Any leftover chicken can be cut off the bone and used the following night for chicken soup, chicken burritos, chicken sandwiches, etc...another easy meal for cheap!