My son has class on Thursday night and I tend to work from home on Thursdays which means that I have a little bit of extra time to put together dinner. This week was a roast chicken with root vegetables and yellow beans. I love roast chicken since there are so many different ways to change around the herbs and spices to make it. This week was simple, just salt and pepper.
- 3ish lb chicken
- glug of olive oil
- salt and pepper
Preheat oven to 425 degrees. Rub olive oil over chicken and sprinkle generously with salt and pepper. Cook for about 1.5 hours or until internal temperature of 165 or until juices run clear. Let rest for at least 15 minutes but up to 1 hour.
For the root vegetables
- 5 russet potatoes, peeled and cut into large chucks about 3 per potatoe
- 6 carrots, peeled and chunked up into 2-3 inch irregular pieces
- 2 leeks sliced thinly.
- Olive oil
- Salt and pepper
Put all the veg in a 9×13 pan and coat with olive oil and salt and pepper. Cover with tin foil. When chicken is about half way through put in with chicken. Check the veg when you check the chicken and it may need to continue cooking while chicken rests
The yellow beans are a recipe that my son developed a couple years ago for Thanksgiving and he still likes making it his way. All we do is take a bag of beans and put them with a little water, salt, and garlic powder into a microwave safe dish. Microwave for 3-5 minutes.
Just a little extra time to cook and fresh roasted chicken.
Working Dad Cooks 