This chicken dish is versatile because you can add a variety of seasonings to change the flavor. It presents well for company and is easy enough for a casual but healthy family meal. Best of all for traveling moms, the leftovers transform into a second tasty meal.
1 whole chicken, rinsed and seasoned
5 baking potatoes, washed & chopped into chunks
2 carrots, chopped in large pieces
2 medium onions, chopped in large pieces
Curry, lemon pepper or italian seasoning
Preheat oven to 400. Spray 9x13x2” pan. Place chicken in center. Sprinkle potato, onion and carrot pieces around chicken. Place onion pieces inside chicken as well.
Generously sprinkle seasoning on chicken and veggies. Cover tightly with foil and bake for 75 minutes. Remove foil and roast for 10 minutes more. Serve with rice.
Tip: I sprinkle seasoning under the skin covering the chicken breasts for more flavor.
In deep pan, cover leftover chicken & carcass, 2 carrots and 2 onions with water and boil for 90 minutes. Using bowl under a strainer, drain chicken pieces from liquid.
Option 1: Can stop here, place broth in refrigerator to gel. After gelled, can remove top layer of fat for healthier broth. Freezes well for later use.
Option 2: Pour drained broth back into sauce pan. Add chicken pieces, finely chopped carrots, 1 1/2c brown rice, salt and pepper to taste.
Tip: if using curry, dash of sugar & cinnamon add great flavor.