This article is written by a student writer from the Spoon University at Northwestern chapter.
Photo by Hannah Lin
Simple Roast Chicken
Medium
Time: 1 hour 30 minutes
Servings: 5
Ingredients:
1 whole raw chicken
2 tablespoons olive oil
2 teaspoons rosemary
½ tablespoon salt
2 teaspoons pepper
½ of a lemon
1 head garlic
Directions:
- Preheat oven to 425ºF.
- Pat chicken clean with a paper towel (don’t wash the meat, as it actually spreads germs in your kitchen) and remove any giblets from the cavity.
- Rub inside and out with olive oil and sprinkle with salt, pepper and some herbs, like rosemary.
- Fill cavity with whole garlic cloves and half of a lemon, and use string to tie the legs together.
- Tuck wings under breast to prevent burning.
- Place into a baking dish atop assorted vegetables if desired (see below), cover with aluminum foil and roast for 70-85 minutes.
Easy Roast Vegetables
Easy
Time: 30 minutes
Servings: 5
Ingredients:
Brussels sprouts (or veggie of your choice)
4 tablespoons olive oil
1 tablespoon salt
2 teaspoons pepper
Directions:
- Preheat oven to 400ºF.
- Chop vegetables into chunks and place in a large mixing bowl.
- Drizzle with olive oil, sprinkle with salt and pepper and toss until evenly coated.
- Spread veggies onto a baking sheet and place into oven.
- Roast 20-30 minutes (or with the chicken if desired).