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Roasted Chicken
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Ingredients:
1 whole chicken, thawed
2-3 lb potatoes, chopped
5-6 --- carrots, cut to 1/4"-1/2" rounds
2 --- brocoli heads, chopped
2-3 lb brussel sprouts, sliced to 1/2"
1-2 tbl garlic cloves, minced
2-3 tbl oil
3 tbl salt, divided
2 tsp pepper, divided
2 tsp onion powder, divided
1 tsp garlic powder
Directions:
* I am still dialing in the cooking tempature and length of time with the idea
of setting the delay start on the oven with a timed cook setting so dinner is
ready when getting home from Church around 6:00pm.
2. In a large mixing bowl, combine minced garlic, oil, 1 tbl salt, 1 tsp
pepper, and 1 tsp onion powder.
3. Toss chopped vegetables in seasoned oil.
4. Spread seasoned vegetables in deep baking pan.
5. In a small dish, combine 2 tbl salt, 1 tsp pepper, 1 tsp onion powder,
and 1 tsp garlic poweder.
6. Rinse chicken, pat dry, and place on bed of vegetables.
7. Rub salt mixture on breast meat between skin and meat.
8. Tuck wing tips under legs.
9. Sprinkle remaining salt mixture over skin on breast, legs, and wings.
Notes:
* 425 F for 90 minutes w/triple layer of veggies - Chicken good, veggies undercooked
* 425 F for 90 minutes w/double layer of veggies - Chicken good, veggies undercooked
* 375 F for 150 minutes w/single layer of veggies - Chicken good, crispy skin, veggies overcooked
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