One Pan Roasted Chicken

chicken with carrots

Everyone has a favorite roast chicken recipe so I figured what’s one more. I basically just threw everything together after cutting the chicken into pieces and it turned out delicious and moist. Here’s the recipe.

1 whole chicken cut into pieces
1 lb carrots, skinned and sliced
1 lb parsnips, skinned and sliced
3 bulbs of garlic
1 whole lemon
1 tblsp rosemary
1 tblsp garlic powder
4 tblsp butter melted
1 tblsp salt
1 tblsp pepper

Pre-heat the oven to 425 degrees

Take out a large casserole dish and throw the sliced carrots and parsnips in. Sprinkle with half the salt, pepper, rosemary and garlic powder. Place the chicken pieces on top of the vegetables.

Melt the butter and brush it over top of the pieces of chicken, pour the remaining butter on the vegetables. Next sprinkle the remaining salt, pepper, rosemary and garlic powder on top of each chicken piece.

Cut the tops off the bulbs of garlic and place them top down onto the vegetables. Take the lemon and cut it into fourths or sixths depending on the size of your lemon. Mine was rather large so I got six pieces out of it, squeezing the juice out over top of the chicken and then tossing it in the pan with everything else.

Place in the oven and bake for 45 minutes to an hour.

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