Some evenings our lives and bodies demand a wholesome, simple, and quick dinner. Roasting a whole chicken accomplishes these goals while providing leftovers for tomorrow night’s dinner and chicken salad at another meal. Vegetables can be roasted on the same pan making this a complete dish. Winter squash and potatoes with a drizzle of olive oil make a delicious and healthy pairing.
Simple Roasted Chicken
1. 1 roasting chicken (2-3 pounds)
2. Salt and pepper
3. 1 Tbsp minced fresh herbs such as thyme and/or rosemary
4. Dijon or other type of mustard
Preheat oven to 425 °F.
Rinse chicken and dry off well with paper towels. Salt and pepper the outside and cavity of the chicken. Fill cavity of chicken with fresh herbs.
Place chicken in roasting pan and place pan in preheated oven.
Roast for 55 to 60 minutes, or until internal temperature of chicken is 165°F. Remove pan from the oven and add the fresh herbs to the roasting pan. Baste the chicken with the juices and let it rest for 15 minutes.
Slice chicken and serve.
Dijon mustard is a great dipping sauce for roasted chicken.
Note: The roasted potatoes and vegetables can be cooked at the same time and in the same pan. Dice, drizzle with olive oil, add a touch of salt and pepper and place in a pan with the chicken. May need to remove veggies and potatoes prior to chicken being finished to prevent overcooking.