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RUTHEWRIGHT

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ROASTED CHICKEN AND VEGETABLES

Wednesday, June 20, 2012

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Hello All! Today I decided to make a roasted chicken and vegetables. I got a 3 lb. chicken and seasoned it with just a little lemon pepper. Then I added some cut up potatoes, carrots, zucchini, onion, and cilantro. I put it in the oven for 2 hours @ 300 degrees covered with foil. I then cooked it for another 30-45 minutes uncovered. The chicken fell off the bones and the vegetables were perfect.
After Dinner, I bones the chicken out and put the vegetables in a bowl in hopes the natural chicken fat comes to the top so I can skim it off. It was so good I had to control myself from having a second dish! YUMMY!!! emoticon
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