intuitive cooking, sensible eating.

Return of the Chicken: Classic.

Hey all – my bad on the whole not posting thing…. Back in action.  Did not stop cooking, just neglected the photography/documentation side of things, thus undermining all that is the glory of food blogging.  Alas, I digress…

So this is an awesome thing, the lovely roasted chicken.  Classic.

Roat Chicken Classic.

Note: remember to put enough liquid in the bottom, or you, like me, will end up with a burned caramelized mess.  Gotta love a little caramelization but it was borderline out of hand…

1 big roasting pot

1 chicken

2-3 tbsp greek spice blend

2 tbsp olive oil

salt and pepper

2 sweet potatoes peeled and chopped

1 large vidalia onion roughly chopped

1 cup white wine

1.  Preheat oven to 375

2. Chop up all the veggies and put them in the bottom, add some salt and pepper and the wine.

3.  Pat dry the chicken and rub it with oil, then sprinkle the spices and salt and pepper on it.

4.  Cover pan with lid and roast for 45 minutes, then uncover and roast another 15 min.  Check internal temperature throughout to determine doneness if you are concerned about time/size of chicken.

SO good!  Serve with pasta, rice, steamed veggies, salad.  Done.  If you have leftovers make enchiladas or crepe or chicken salad.  Or even soup!  So many possibilities….

❤ Liz


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