Roasted Chicken and Vegetables

My first roasted chicken was a great success!

As much as I love to cook, I must admit that I had never, until Tuesday night, cooked a whole chicken. There was just something frightening to me about a “whole” chicken. I had no idea where to start. However, when I was in Cary this week, I was thrown into the fire. Laura had to go pick up Annabelle and gave me some quick instructions as she headed out the door. I took a deep breath, followed her instructions, and prepared an AMAZING dinner for us.
From start to finish, this recipe will take you about 2 hours.

Preparing the chicken for the oven takes less than 15 minutes.

1 whole fryer (gizzards and neck removed)
4-6 red potatoes
1 medium onion
1 red or orange bell pepper
2-3 tbsp minced garlic
1/2 bottle Newman’s Own Light Balsamic Vinaigrette

Ready to serve

Preheat oven to 350 degrees.
Wash chicken.
Cut potatoes, onions, and peppers into bite-sized pieces.
Stuff some onions and peppers inside of bird.
Spread remaining onion, peppers, and all of potatoes around chicken in a Pyrex dish.
Rub minced garlic over chicken skin.
Salt and pepper well.
Pour salad dressing over bird.
Place a sheet of aluminum foil loosely over the chicken, and bake at 350 degrees for one hour.
Uncover and bake an additional 45 minutes, and chicken will brown beautifully.

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2 Responses to Roasted Chicken and Vegetables

  1. GOTA says:

    That looks wonderful!

  2. Pingback: Maw Maw Madge’s Pea Salad | Cooking by the Water

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