A whole roasted chicken makes its way to our dinner table at least once a week during the cooler months. Despite the longer cooking time, this is a very easy and quick meal to prepare. Once the chicken goes into the oven, I like to chop potatoes and add them to a pot of water, cover and set aside. You can prep green beans this way too. Just before the chicken comes out of the oven, turn your stove on and cook the potatoes. While the chicken is resting, mash the potatoes and steam the green beans (or broccoli), and make the gravy. You'll have a nourishing dinner for your family that everyone can enjoy. Leftover roasted chicken can be used to make salads and soups later in the week!
Ingredients
1
whole chicken
(about 5 pounds)
1 medium
onions
cut into chunks
3 large
carrots
cut into large pieces
3
celery stalks
cut into thirds
3 sprigs
fresh rosemary
5 sprigs
fresh thyme
2 tablespoons
extra virgin olive oil
2 teaspoons
sea salt
1 teaspoons
black pepper
2 cups
water
