Recipe of the Week 02/15/09---Roasted Chicken and Veggies

Ingrediants

Roasting Chicken
Italian Herb Mix
Olive Oil
Root Veggies

Preparation


Rinse and pat dry a 4 to 5 pound chicken. Mix together olive oil and Italian seasoning into a small bowl. Use a basting brush to paint the chicken with the oil mixture.



Cook for 1 hour at 350. While the Chicken is cooking peel and chunk up root veggies. I used sweet potatoes, carrots, potatoes, and onions. I also added in some garlic. Whole peeled cloves work well. I used minced garlic from a jar.


Baste the chicken with the olive oil mixture again. Then add remaining oil mixture to root veggies and toss. Add veggies to roasting pan around chicken.



Cook for another 45 mins to 1 hour, or until chicken is no longer pink. Stir veggies every 15 mins or so.



This is a very flavorful moist chicken. My family really enjoys this one. Not only is this meal cheap, but the leftovers are great the next day in soup. Happy Eating!!