Ever wonder how to get that perfectly roasted bed of vegetables under that beautifuly crispy golden brown chicken? Simple, use a roaster pan! This inexpensive kitchen tool will get you that absolutely perfect chicken (turkey, roast whatever floats your boat) on top of those tender mouth watering vegetables. I’ve always wanted to get the perfect meal but would cook my food in a baking dish. I found my chicken to get dry and my vegetables were still crunchy after two hours of cooking… The roaster pan will change your experience. I swear by that! Here is my simple recipe for a lemon roaster chicken!
1 Whole chicken, 3-5 pounds
salt, pepper to taste
1/4 cup Extra Virgin Olive Oil
2 Stalks Celery
Cut your carrots, potatoes and celery to one inch chunks.
In the bottom of the pan add your cut veggies, salt and pepper and drizzle a little olive oil on top
Clean chicken, cut onion in half and stuff inside of the chicken.
Salt and pepper your chicken, cut lemon in half and squeeze the juice of the whole lemon on top of chicken then stuff the lemon inside.
Drizzle about 1/4 C olive oil all over the chicken.
Cover and bake 350 for 1.5 hours uncover for a half hour.
Temp your chicken to make sure it is 165 degrees in the breast of the chicken.
Take chicken off of vegetables and put on a plate, cover with aluminum foil.
Put veggies back in oven on Broil, High with no cover for 10 minutes while chicken is resting.
Carve chicken and serve.
I will tell you that the roaster pan is the key to a wonderful tasting chicken and vegetables.