A perfect roasted chicken dinner is a fall favorite and a classic comfort food at the McDonell house. A bird slow roasting in the oven takes the chill out of the air and leaves your home wafting in the aroma of grandma’s kitchen. Root vegetables are in season (sub any kind your family loves) and they soak up the flavor from the delicious drippings at the bottom of the pan.
Don’t be intimidated by roasting a whole chicken! This is actually a pretty simple weeknight supper for a busy Virtual Assistant. You can prep the chicken and veggies in about 20 minutes then get back to work while your big fat chicken sizzles away in the oven for about 60-90 minutes. Cleanup is a cinch with this ONE-PAN meal. You know it’s done when the skin turns crispy and brown and the juices run clear.
I often add extra veggies (squash, sweet potatoes, parsnips etc) to use up whatever I have in the pantry or to feed a larger crowd.
Any extra meat can be used up in sandwiches or salads the next day, and be sure to keep that carcass to make the easiest and most incredible chicken soup ever for tomorrow night.[amd-zlrecipe-recipe:1]