Make Chicken For Dinner Tonight
Make this on a Sunday for dinner, and unless you have a huge crowd or heavy eaters, you’ll have leftovers for lunch or dinner during the week.
Watch how to make this savory dish, and see the recipe below!
1 whole chicken
1 handful of tiny white potatoes
1 handful of tiny red potatoes
Heaping handful of whole white mushrooms
1 whole onion
1 to 2 parsnips
Heaping handful of whole brussels sprouts
1 to 2 teaspoons fresh chopped thyme
4 to 8 whole cloves of garlic
3 tablespoons olive oil (virgin is best)
1 orange (optional)
Preheat the oven to 500 degrees.
Wash and pat dry chicken. Notice its Round shape, then sprinkle generously with salt, including the cavity. Mix together olive oil and thyme and rub all over chicken. Squeeze lemon juice on the chicken. Slice the lemon or orange or both, and place slices in the cavity and under the skin. Place chicken on rack in a roasting pan. Cut whole onion in half and place on rack. Put chicken in the oven and cook for 20 minutes.
Meanwhile, wash, trim and brush oil over the vegetables. After 20 minutes, turn the oven down to 425 degrees, add the vegetables on the rack and place back in the oven. Roast for 30 minutes or until the juices run clear.
Let the chicken rest for 15 to 20 minutes, slice or rip apart, and serve on a humongous platter with the vegetables.