{Roasted Chicken ‘n Veggies}

Ingredients:

Cut-Up Fryer Chicken

1-3 lbs of small potatoes

Carrots

4 big shallots

5-8 garlic cloves

1-2 bell peppers

½ lb bacon

1 cup chicken broth (or ½ cup chicken broth and ½ cup wine)

3 tbsp olive oil

1 tsp Lawry’s seasoned salt

1 tsp Paprika

¼- ½  tsp dried thyme

¼- ½ tsp dried rosemary

ground pepper

-Begin by chopping your vegetables.  I used red potatoes this time, but whatever you have on hand will work for this.  Red and Yellow are my favorites for roasting, though, because they hold up better to long cooking times, and don’t waste away to nothing.

-If you can’t find Shallots anywhere, just chop an onion into large wedges.  It will work the same way!

-Place your chopped vegetables in the bottom of your roasting pan.  In my case, I had to use two 13 x 9” pans, because my large roaster is destroyed and rusted.  Time for a visit to Williams-Sonoma!

-Place your chicken on top of your vegetables, and make your glaze.

-In a small bowl, mix olive oil, seasoned salt, paprika, thyme, rosemary, and pepper.  It should be a deep red color in the bowl.  If you have any other favorite spices, feel free to add them here.  I think I may have added a tiny bit of dried sage when I made this, but I can’t be sure.

-Place your chicken on top of your vegetables in the roasting pan.

-Use a basting brush (or a spoon, or even your fingers if you don’t have one!), and paint the chicken pieces with the glaze.  It will turn them this beautiful bright orange color.

-Now, chop up your bacon into small pieces.  Roughly the same size, or smaller as the pieces for the green beans ‘n bacon recipe.

-Fry up your bacon until you get a nice crisp to it, and some brown deliciousness in the bottom of the pan.

-Deglaze your bacon pan (WITHOUT throwing out the grease!) with the chicken broth, or a mixture of chicken broth and white wine.

-Allow this broth/wine/bacon mixture to simmer for about 5 minutes, uncovered, reducing it down and getting a deep color out of it.

-Pour the bacon/broth mixture around your roasting pan.  Be sure to pour over the vegetables, not the chicken, or you’ll wash off all of that beautiful orange glaze.

-Cover your pans with tin-foil, tenting it to prevent the skin of the chicken from touching the foil.  If you miss this step, the skin will get stuck to the tin foil, and all that goodness will rip right off!

-Bake for about 30 minutes, at 400*.

-After 30 minutes, remove the chicken from the oven, and baste the chicken and veggies with the juice in the bottom of the pan.  

-Replace tin foil, and bake for another 15 minutes.

-Remove from the oven, and baste again.

-This time, place the chicken back in the oven UNCOVERED for 15 minutes, so that the skin on your chicken will get a little crispy.

-Remove from the oven, and ENJOY!