There is nothing tastier than roasted chicken. I just salt and pepper the chicken, then placed it on top of some celery, carrots and potatoes. I never really like carrots, I used it only to flavor soup or other things. Since I have carrots left over from other recipes, I decided to throw it into the mix with the chicken. It was amazing! I never knew roasted carrots can be so good. Roast at 425 degrees for an hour or until the juices runs clear. Let the chicken rest for ten minutes before cutting it or you will end up with dry chicken for dinner.
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