Roasted Chicken and Root Veggies

I had gotten a roasting pan for Thanksgiving and I have never roasted things in a roasting pan.  I just always baked, broiled or did the crock pot.  I tested it out and I have to say I’M IN LOVE!  The meat comes out so tender.  I’m trying new things with it too. 

Today I did a whole organic chicken from Trader Joes it was only $5 and it fed my family of three with left overs.  Anyways, I did a dry rub under the skin.  I added some sea salt, fresh ground pepper, smoked paprika, cumin and granulated garlic in a tupperware and shook it up really good.  I separated the skin from the chicken (after rinsing with water and patting it dry) and rubbed the spices all over the chicken.  My chicken was 4lbs so I cooked it at 350 for an hour and a half.  (Be sure when roasting to use a meat thermometer, it should read 165 degrees for poultry) 

We had this with some Roasted Root Veggies for dinner tonight and it was very satisfying!  What a way to start off the new year!  Cheers to you and your families!

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About kestrada11

I love a challenge and love to challenge people to be their best!
This entry was posted in CE Poultry, CE Sides and Salads, Paleo, Poultry, Salads and Sides. Bookmark the permalink.

4 Responses to Roasted Chicken and Root Veggies

  1. cherie says:

    How’s roasting different? What do you have to do… is it a different setting or just a different pan? 🙂

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