After a day like today (don't ask), tonight's supper was heaven on a plate. I didn't take a picture, but you've all seen it before - no surprises, no quirky twists on an old recipe, just plain and simple roasted chicken with veggies, gravy, and some classic Stove Top Stuffing!
Just in case you need a "tried-and-true" chicken recipe, here's what I did:
ROASTED CHICKEN & VEGGIES
1 chicken, drizzled with olive oil and seasoned with whatever spices you like (I used some of Epicure's Turkey Rub and a bit of Adobo Seasoning, which has a garlic/onion flavour to it.)
potatoes (I used about 12-15 baby potatoes and left them whole)
3-4 carrots, cut into thick slices
1 onion, cut into wedges
3/4 c. water
Drizzle some oil in the bottom of a dutch oven or roaster with a lid. Place the chicken in the pan and arrange the veggies around it. Pour water over the veggies. Cover and cook at 350 F for 1 hour and 45 minutes. Drain liquid into a pot and thicken with a few tablespoons of flour, whisking well to get rid of any lumps. Simmer until slightly thickened, and serve over chicken.
Don't forget the Stove Top Stuffing!
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