Roasted chicken, so easy and so versatile

I am going to be in Las Vegas during Easter, so I will not be able to spend it with my family. My mom had a problem with this, so she decided to make me lunch of roasted chicken with potatoes and a mixed green salad. This meal is not only easy to make, but is incredibly delicious as well. When making roasted chicken, it is as easy to cook 1 chicken breast as it is to cook 6, so it only makes since to cook several at the same time and use the rest in other dishes. Here is how you make this dish.

Ingredients

1-6 large bone in chicken breasts with skin on

1-6 tablespoons of butter (1 for each chicken breast)

Salt

Pepper

1 lemon

paprika

cayenne pepper

Optional

Vegetables to roast with the chicken (can be shallots, carrots, small yellow or new potatoes, garlic, peeled onion, or any other root vegetables that you enjoy)

Olive oil

Salt

Pepper

Instructions

Step 1: Preheat oven to 375 degrees F

Step 2: In a large low sided roasting pan or sheet pan spread the chicken out in one layer with the skin facing up. Pat the chicken skin dry with a paper towel. Apply the seasoning  to each chicken breast. The amount of seasoning is up to your tastes. Squeeze the juice of one lemon over all the chicken breasts.

Step 3: Dot each chicken breast with one tablespoon of butter.

Step 4: Add any vegetables you want to the pan. To prepare the vegetables make sure they are clean, then quarter any large carrots, onions, shallots or any other large root vegetables. Small round potatoes and new potatoes are fine to leave whole. In a bowl mix vegetables with olive oil, salt, and pepper. Make sure each is lightly coated and then place into the roasting pan with the chicken.

Step 5 : Bake for 45-75 minutes. The time will vary depending on how many chicken breasts you are using, the size of the breasts, how many vegetables, your oven. When the chicken’s skin is golden brown and the chicken’s juices run clear, it is done. For potatoes they are done when you can easily pierce with a fork.

Step 6: Enjoy! You can eat the chicken breast whole or remove the meat to use in a wide variety of other dishes. Leftover chicken breasts can be stored in the fridge for use later in the week or can be frozen for later use.

In the future I will show you more dishes that my mom has created with this roasted chicken. If you care for a different spice blend feel free to use whatever you want. Maybe curry or a jerk seasoning? What ever you enjoy make it your own!