We continue with Glamour's twenty recipes with a recipe for Roasted Chicken and "Gimme Seconds" Veggies
if you missed the first two recipes, check out this post
The easiest roast chicken ever
- Preheat oven to 425°F and place chicken on a rack in a roasting pan or cast-iron skillet.
- Sprinkle generously with salt and pepper.
- Cook the chicken 15 minutes for each pound, plus 15 minutes. (A 3-pound bird: 15 minutes x 3 + 15 minutes =
60 minutes .) It's done when you prick with a fork and the juices run clear. Got more prep time? Zap 3 garlic cloves, the zest of 1 lemon (finely grate the peel, avoiding white stuff), and the leaves of 2 rosemary sprigs in a mini-chop or blender for 15 seconds; spread puree under the skin before cooking (lift skin up easily from near the cavity).
"Gimme seconds" veggies
Chop 4 cups of your veggies of choice (cauliflower, zucchini, whatever) and toss on a cookie sheet or two with 2 tbsp. olive oil, plenty of salt, pepper and a few sprigs of rosemary or thyme. Pop into a 400oF oven for 30 minutes (flip veggies halfway through), and voilà!
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