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Written by Jessica
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Friendships forged on daily schoolyard chats are hidden gems in the midst of the daily mom routine. Such is the case with my funny and ultra-cool pal, Blythe. She delivered this delicious dinner to our family after our third baby arrived, and it was the best gift ever!

This is the one meal that my entire family will eat with glee. I have even seen a roomful of children cheer when it was served at a multi-family party. It takes less than 20 minutes of prep time and costs under $10. What’s not to love? Try it tonight!

1 3-5 lb. roasting chicken

Canola oil

McCormick’s Montreal Chicken Seasoning (this is the magic, don’t substitute!)

1 lb. bag of baby carrots (or several large carrots, peeled and cut into 2-inch-long pieces)

2-3 russet potatoes

Olive oil

Salt


Preheat oven to 350F.

Remove giblets from the chicken and discard. Rinse and thoroughly dry the chicken with paper towels. Place chicken in a roasting pan and thoroughly drizzle with canola oil. Liberally sprinkle the chicken seasoning over the whole chicken and inside the cavity.

Add the carrots to the pan, placing around the chicken. Cook for 1-1 1/2 hours, until the juices run clear.

Meanwhile, peel potatoes and slice width-wise into 1/4-inch rounds (so that they resemble potato chips). Place in a single layer on a rimmed baking sheet; drizzle with 2 tablespoons olive oil (or enough to coat completely) and sprinkle liberally with salt. Place in the oven when the chicken has about 20 minutes left to cook, and roast until tender on the inside, crispy on the outside, flipping if necessary, for about 20 minutes.

When the chicken is done cooking, remove it from the oven, cover with foil, and let sit for at least 10 minutes before carving. Serves 4.

 


Blythe Hilton and her family own several Washington, D.C., dining and cocktailing hot spots. Opening soon: Chez Billy!


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