Thanksgiving came early!

Well, not really. It sure smelled like thanksgiving when I was making dinner though! Dinner was roasted chicken with vegetables.



Roast Chicken with veggies

1 whole chicken, minus the neck and insides and rinsed
4 red potatoes, cut in 8 pieces
1 cup carrots
1 onion, roughly cut
8 oz mushrooms, rinsed
2 celery stalks, roughly cut
1/4 c butter, softened
1 t dried thyme
1 t rosemary
Salt & Pepper
Olive Oil
Cooking Spray

1. Preheat oven to 385 degrees.

2. Spray 9x13 roasting pan with cooking spray.

3. Combine butter and spices.

4. Place chicken in pan and run fingers under skin covering the chicken breast and legs.

5. With your hand, spread the butter under the skin and smooth out.

6. Place vegetables along the edges of the chicken.

7. Drizzle lightly with olive oil and sprinkle with salt and pepper.

8. Bake in the oven for 60 to 90 minutes, until the internal temperature has reached 160 degrees.

9. Remove from oven and let sit for 10 minutes to allow for the juices to redistribute.

Live, Laugh, Love & Enjoy!