Nana’s Roast Chicken
Please excuse the sub-par image; but my mama’s in town and whipped up one of her signature dishes and it needed to be shared in time for your weekly dinners. I think we really just need to start a series called “In the Kitchen with Kath.” She really is a culinary whiz, and does have a few novice-friendly recipes up her sleeve for those less gifted than she.
This roast chicken dish is one such easy meals- perfect for a weeknight dinner with the family. I’ve made it a few times without her, but I left the cooking to the expert tonight- the whole family loved it, and it left the house smelling delish.
Hope you enjoy, and be sure to tag me in your pics of the finished product!
Nana's roast chicken
Ingredients:
- Two Roasting Chickens
- Root Vegetables of Your Choice- We used Carrots, Fingerling Potatoes, Turnips
- Leeks
- Garlic
- Salt
- Pepper
- Parsley
- Paprika
Instructions:
- Preheat oven to 350 degrees
- Line vegetables in the bottom of a pan, drizzle with olive oil and season with salt and pepper
- Place chickens on top of vegetables, drizzle with olive oil and season with paprika, parsley, salt and pepper to taste
- Place in oven and roast until internal temperature reaches 170 degrees, length with vary depending upon weight
