What is more rewarding than putting a pan in the oven and in an hour it's a delicious dinner? Yum! I'm so glad my sister mentioned her roast chicken and vegetables last week. Tonight Roommate Joe and I collaborated on making that same meal. I butterflied and cleaned the chicken, peeled carrots, and rough chopped the onion and celery. Joe cut up the carrots and creamy little fingerling potatoes, and got out my smaller All-Clad roasting pan from the pantry. I lightly drizzled olive oil over the veggies, sprinkled them with herbs de Provence, salt, pepper, and mixed it all up to coat. I then placed the butterflied chicken on top of the veggies, drizzled it with olive oil and sprinkled it with season salt. I poured a cup of water in the bottom of the pan for a nice broth. Only an hour away (at 350*).
I can't wait for it to be done!!
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