Sunday, October 13, 2013

Roasted Chicken with Vegies

1/3 soft stick of butter
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. dry thyme
Combine all of the above ingredients and set aside

1 3-5 lb. Roaster Chicken
1 Butternut  squash, peeled and cut into 1" cubes
1 Onion, split in half and then quarters
1 Fennel bulb, cut in thick slices
6 medium carrots cut in medium size pieces
1 lemon cut in quarters
Zest and juice from 1 large orange, cut in eighths.  Set aside.
Olive or Canola oil
Salt and pepper to taste

In a large bowl, combine squash, onions, carrot and fennel.  Add oil, salt and pepper.  Set aside.

In a large casserole dish, stuff the cavity of the chicken with two onion quarters, two orange quarters, one lemon half, one fennel slice.  Take the rest of the vegetables and place all around the chicken as well as the orange juice and zest.

Take the butter and rub under the skin of the chicken, and rub the rest outside the rest of the chicken.  Make sure to cover every nook and cranny.  Roast for 2 hours or according to package directions.

Remove from oven, let sit for 10 minutes.  As the chicken sit, I made another side of vegetables, some fresh green beans.

Serve the chicken warm with the vegies and enjoy!

What a perfect meal to serve on a chilly Autumn day.  The house was filled with savory aromas and my men (hubby and son) were salivating and getting impatient.  The chicken was tender and full of all kind of savory flavors, the fennel and squash were finger lickin' good and complimented each other well.  A perfect meal as we watched football.

 Baby girl enjoyed it too.

Her brother not so much so he had Chicken Nuggets.

What a wonderful weekend with family.  I am indeed blessed.  Savoring every moment!

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