What's for Dinner Thursday?

What's for dinner tonight? Chicken.

Roast Lemon and Rosemary Chicken

This is a quick dish to prepare, nothing fancy. It is inexpensive, healthy and provides lots of leftovers and a carcass for making soup the next day.

Ingredients:

Whole Chicken approx. 4 - 6 lbs.
2-3 lbs. of baby red bliss potatoes
1 lb bag of baby carrots
1 sm. yellow onion
2 lemons
4 sprigs fresh rosemary
6 sprigs fresh thyme
4 cloves of garlic
2 tbsp butter
1/4c. olive oil
1c. white wine
kosher salt
fresh cracked black pepper

Coat bottom of a roasting pan with half the olive oil;
Place chicken (breast up) in roasting pan with giblets already removed;
Add red bliss potatoes (halved), carrots and onion (eighthed) around chicken;
Pour white wine over chicken and vegetables;
Rub the outside of the chicken with butter;
Squeeze lemon (halved) over chicken;
Place squeezed lemons, garlic cloves (whole) and half the rosemary and thyme into cavity of the bird;
Pour remaining olive oil over bird and vegetables;
Rough chop the remaining herbs and sprinkle over bird;
Liberally salt and pepper bird and vegetables.

Place roasting pan into a preheated 35o-degree oven and roast for approximately 2 hours or until a thigh reading of 160 degrees is obtained. Remove chicken and let sit for 15-20 minutes before carving.

Serve with a sweet white wine such as a Riesling.

Enjoy.