Weeknight Roast Chicken
I don’t know anyone these days that isn’t busy, which often leaves little time – or energy – for cooking. Especially for cooking anything too involved. This dinner is simple, quick to prepare, and while it cooks, I can get on with other things.
If you have a larger family, of course you can use a whole chicken. I have the butcher cut one in half for me, since we are a small family.
Place the chicken in the center of a roasting pan and surround it with a variety of cubed vegetables tossed with olive oil, melted lard, tallow, goose or bacon fat. I used potatoes, butternut squash, parsnips and green beans, because that’s what I had on hand. Sprinkle salt and pepper over the lot – or other herbs/spices you favor.
Roast in oven at 350 degrees, stirring the vegetables occasionally, for about an hour, or until chicken reaches a temperature of 165 degrees.