More Roast Chicken

I have definitely been in a mood for roasted chicken lately. It's most likely the cold weather and my desire to have a warm, delicious-smelling home. I scored a great deal on this pre-seasoned lemon pepper chicken at the store. I added some potatoes and sweet potatoes to create a good meal.



Preheat the oven to 450 degrees. Cut the potatoes into about 1.5-inch cubes. I have to say, it was a good idea to mix up the sweet potatoes and russet potatoes. It lent some variety to the dish. Next time I'll probably add carrots and/or parsnips to the mix.



Get a roasting pan and put the chicken in breast side down. Spread the potatoes out around the chicken.



Put the chicken in the oven for 15 minutes. After that, remove it from the oven, carefully turn the chicken over, and put a probe thermometer into the thickest part of the thigh. You will also want to drizzle the potatoes with a bit of olive oil and sprinkle with salt and pepper. Put it back into the oven until the thigh temperature reads 165 degrees.



After it's out, it should look like this. Doesn't that look delicious?



The potatoes were also scrumptious:



Allow the chicken to rest for about 10 minutes or so. Then carve it into serving sized pieces.



After you have eaten this meal and feel satisfied, don't forget to save the bones for stock!