Makes 4-6 Servings
1 5 lb whole chicken
6-8 small to medium potatoes
2 large carrots
2 small to medium-sized onions
2 tbs olive oil
2 tbs butter (optional)
Prep time: 20 minutes | Cook time: 90 minutes
Every Friday night, after a long week of work and volunteering I want to have something special but easy to make. Last time I put this together in record 15 minutes before running out the door to run an errand. It is so easy to make and is my favorite for a Fall Friday night dinner.
- Preheat oven to 390F and oil the bottom of the roasting pan.
- Wash the chicken and salt and pepper outside and inside generously. Fold the wings under the back of the chicken and tie up the legs. This step can be done in advance up to 6 hours prior to cooking by keeping the chicken covered in the refrigerator. Optionally you can also spread butter between the skin and meat. Take a tablespoon of butter into your hand and starting at the cavity slowly rub the butter just under the skin. Continue until the whole front of the chicken is buttered. This will give the chicken additional flavor. When ready place into the roasting pan.
- Peel and cut the potatoes in half. Peel the carrots and cut into 1-inch pieces. Peel the onions and quarter. Spread all vegetables around the chicken. Sprinkle with olive oil and salt and pepper.
- Core and quarter the apples and spread them together with the vegetables. By doing this you will avoid oversalting the apples so that they can retain that lovely sweet taste.
- Put the pan into the middle rack of the oven and bake for 1 hour 15 minutes to 1.5 hours. When you have 30 minutes left on the timer take a brush and brush the chicken and potatoes with the juices and oil in the pan. Repeat every 10 minutes until done. The timing depends on the size of the chicken and your oven. You want the breast to register 170F and juices to be clear.
- Take out of the oven, cover with aluminum foil and let rest for 5-10 minutes.
- Open a bottle of good red wine and serve your One Pan Friday Night Chicken!