Sunday - Whole Chicken with Lemon Roasted Vegetables - 6 Servings
Estimate Food Cost - Total = $8.38 Per Serving = $1.39
Ingredients:
1 Whole Chicken - 1.99/LB = $5.00
12 Baby Carrots - 1 Package $1.18 = $0.59
4 Potatoes - Cubed into pieces - 10LB Bag $3.77 = $0.78
1 Large Onion - Chopped - 1LB = $0.78
2 TBS Vegetable Oil - 1 Bottle $2.50 = $0.05
1 Lemon Zest - 1 Lemon = $0.50
4 Garlic Cloves - Minced - 1 LB. = $0.68
2 TBS Lemon Juice
1 TSP Dried Rosemary
Salt & Pepper to Taste
Directions:
Unwrap the chicken, remove innards from the cavity and rinse under cold water.
After rinsing the chicken, dry of with a paper towel.
Run a small amount of vegetable oil onto the top of the chicken.
Place vegetable oil into the bottom of a 9X13 dish.
Place chicken into dish.
In a medium bowl mix together carrots, potatoes, onion, lemon zest, garlic, and lemon juice together.
Pour vegetable mixture around the chicken in the dish.
Sprinkle basil, salt and pepper all over vegetables and chicken.
Cook at 425° for 45 minutes or until chicken is fully cooked.
Enjoy!
This is really delicious and can be prepared before hand and then just pop into the oven and let cook. I like to sometimes slice the left over lemon and place on top of the chicken for garnish. I hope you enjoy!
