Roasted Chicken and Veggies

Sometimes there is no time to make a dish with tons of ingredients, as fun as it may be :) I have recently been introduced to teh wonders of whole roasted chicken. So easy and sooo yummy. And much lower in sodium than the store bought Rotisserie ones (as good as those can be)

All across the internet, there are several different opinions on temps and times to roast a chicken. I chose to go with Ina's way - I'm pretty confident she knows what shes doing :) I basically threw some veggies under the chicken and let loose. No real recipe here, just tossing items together to see what works. But here is the link that I used the times/temps for cooking the chicken. Everything else is just winging it. Har Har.

Fresh Veggies



Raw chicken not so pretty



Spices I used



About ready to roast this bad boy!

Ingredients:

Whole Chicken

Lemon

Veggies of choice

Seasoning of choice

Directions:

Preheat oven to 425 degrees

Wash chicken, removing any weird stuff on inside (I have yet to buy a chicken with chicken parts inside thankfully) pat dry - put seasoning of choice all over (I used Greek Style as pictured)

Cut lemon in half and stuff in cavity

Chop veggies (I used onion, carrot and fresh green beans), place in roasting pan - place chicken on top.

Cook chicken for about 1.5 hours, check thigh/leg area to make sure juices run clear.

This is such an easy dinner to make, and a bonus dinner for later in the week if you have leftovers. I shredded the leftovers and combined with BBQ sauce, and served it with biscuits for some BBQ chicken Biscuit Sandwiches. Um, yum. Was sooo yummy, wish I had taken pics :) The possibilities for leftover shredded chicken are pretty endless.

What do you use shredded chicken for? I plan on making many more roasted chickens, and need ideas :)