Sunday, April 3, 2011
For dinner last night we roasted a chicken. Here it is ready to pop in the oven with root vegetables. The chicken was rinsed with cool water, salted, peppered, and saluted with the 21 Seasonings from Trader Joe's. Along with the chicken are golden turnips, parsnips, carrots, garlic, onion, and leeks. A tiny drizzle of olive oil was used over the vegies. In the second pan is a whole beet, cut in half and drizzled with a tad of olive oil. They were all set to roast at 375 degrees for about 2 hours.
After 2 hours of roasting this is what it looked like. There was plenty of moist delicious meat for our dinner with the roasted vegetables. The leftovers will be made into chicken pot pie and I think there will be enough for chicken tacos one night this week too. That is a lot meals from one bird! What do you do with your chicken?