A whole roasted chicken makes its way to our dinner table at least once a week during the cooler months. Despite the longer cooking time, this is a very easy and quick meal to prepare. Once the chicken goes into the oven, I like to chop potatoes and add them to a pot of water, cover and set aside. You can prep green beans this way too. Just before the chicken comes out of the oven, turn your stove on and cook the potatoes. While the chicken is resting, mash the potatoes and steam the green beans (or broccoli), and make the gravy. You'll have a nourishing dinner for your family that everyone can enjoy. Leftover roasted chicken can be used to make salads and soups later in the week!
Rinse the chicken under cool running water, then pat dry. Set the chicken on your counter for 30 to 60 minutes to bring to room temperature before cooking. This ensures even cooking.
