You’ve all heard the saying “Don’t go to the grocery store hungry”.  You tend to buy more things that you don’t really need because your human response to hunger triggers your brain to grab whatever looks good.  And what is most often sitting in the cart of passersby is a rotisserie chicken.  The truth is, by the time you get it home, (and many don’t realize this) it has started it’s slow descent from juicy, flavorful chicken glory to a stiff, dry bird with over seasoned skin.  KC is going to show you a few tricks to help you turn a raw chicken into a beautiful yet simple dinner.  With a little effort, you will save money,  eat healthier, and eat a way more delicious product (sorry grocery store!).

 

Perfect Roast Chicken with Root Vegetables

Serves 4-6

1 Chicken, preferably fryer

1 C Carrots, peeled, large dice

1 C Parsnips, peeled, large dice

1 C Celery, Large dice

1 bag pearl onions, peeled

2 T Butter

Salt and pepper

1 T Poultry Seasoning

 

Method:

Preheat the oven to 350 degrees.

Remove any innards from the chicken, rinse and pat dry.  Lift the skin on the breast and slip 1 tablespoon of the butter in between the skin and the meat and press to distribute the butter as widely as possible.  Repeat on the other side of the breast.  Season the chicken all over with salt, pepper and poultry seasoning to taste.

Prep a roasting pan by lining it with parchment or foil.  Toss the vegetables together and drizzle with a small amount of olive oil, salt and pepper.  Place the vegetables in the center of the roasting pan, then place the chicken on top of the vegetables, breast side down.

Place the chicken in the oven, uncovered, for about 40 minutes.  When the chicken is golden brown, take it out of the oven and carefully flip it over and return it to the oven to allow the skin to brown.  Temp the chicken after 20 minutes, sticking the thermometer into the joint between the thigh and hip.  Remove the chicken when it has reached 165 degrees.  Let it rest for 10 minutes before carving.  Enjoy!