February 1, 2014 by Heather
I invited Sister & Family over for dinner at the last minute yesterday. Fun was had by all. It is so sweet how Harper and Parker can just play and play even when they can’t really communicate verbally to each other. They ran around so much that Harper worked herself up into a pretty nasty coughing fit, and of course Parker had to join in and cough with her.
The very best friends (and family) are the ones you don’t have to worry about impressing, or even putting on a real outfit for… much less lint rolling all the cat hair off the couch.
Whole Roasted Chicken (Andrew’s favorite)
1 whole chicken, 5-6lbs.
3 russet potatoes, washed & dried
5 carrots, peeled
2 lemons, halved
1/2 cup frozen chopped onions (<– can’t stand cutting up a real one)
2 Tbsp butter, melted
Preheat oven to 425.
Cut up veggies into large chunks. Toss with olive oil & season well. Set aside.
Spray big dish with cooking spray. Get innards out of the bird, pat dry with paper towels and place breast-up in dish. Squeeze juice of one lemon all over chicken, then shove the halves up the bird’s bottom. Sprinkle in the onions. Go wash your hands.
Pour melted butter all over chicken. Season liberally with sea salt, rosemary, and pepper. Arrange veggies in the dish and top with the other two lemon halves.
Roast for 1 1/2 hours, not stirring halfway or covering with foil. Let rest for 5 minutes before serving. Save leftovers for soup or chicken salad. Yum.
*Can double and do a whole other dish of chicken and veggies at the same time, just add 15-20 minutes to cooking time.