Roast Chicken

~5 pound chicken (I use Foster Farms)
New Red Potatoes
Garlic (chopped or clove)
olive oil
sea salt
white wine (optional)


  1. Peel and chop carrots to desired size, I like them a bit chunky
  2. Dice onion, put aside in bowl
  3. Chop up larger mushrooms or leave button mushrooms whole
  4. Melt the butter in a large pan (or in your oven safe enamelware)
    Melting butter and garlic
  5. Saute the onion in the melted butter until translucent
  6. Rinse the chicken and remove the giblets
  7. Place the chicken in the pot (here is where you can do your Swedish Chef imitation) and drizzle it with olive oil and then sprinkle sea salt on the skin
    Olive Oil
  8. Place the vegetables around the chicken in the pot
  9. Pour 2 cups of white wine in if you are so inclined. The alcohol will bake off before it is done.
  10. Stick everything in the oven at 350
  11. Melt some more butter for basting the chicken every 20 minutes or so.

The chicken is done when the juices run clear when you poke the joints with a fork or knife (probably about an hour and a half depending on the size of your chicken.)

If your veggies aren’t quite done, pull out your chicken and put it on a plate to rest a bit then put your veggies back in the oven until they are tender enough for you.

Serve it all up on a bed of Quinoa (video coming soon) and the veggies.
Roast Chicken on a Bed of Quinoa


One thought on “Roast Chicken

  1. Pingback: THU and FRI « fredlet

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