There area many ways to roast chicken.
This is one way…
First, I wash and cut potatoes, carrots, and onions
and place them in a foil-lined pan.
Then I split the chicken in half, down the breast side.
This is important if you want that tasty, crispy skin.
I place it right on top of the potatoes/onions/carrots.
I season the chicken with lemon, salt, pepper, cumin, garlic & onion powder, and oregano.
Then I put it in a 350 degree oven for about one hour and 15 min.
Times vary, depending on your oven,
but the key is to leave it long enough for the skin to get extra crispy.
If you take it out too soon, you will be very disappointed.
So will your family.
So will I.
The onions and potatoes will get a wonderful toasty exterior
that you won’t want to miss.
Yes, sir!
The juices in the pan are fantastic poured over rice.
The wings are delicious because they’ll be crunchy and delicious.
This is a simple meal that I make when I’m doing something
and can’t be standing over the stove for a length of time.
You just put it in the oven
and forget about it until the timer goes off.
As you can see, I like to serve it with black beans and rice.
Give it a try.
You’ll be glad you did.
So will your family.
So will I.
Happy cooking,
Daisy
A Daisy Garden 
Yes! I love roast chicken. Such an easy weeknight meal.
Thanks for stopping by! I think you’ll like this recipe 🙂
This is the best-sounding recipe I’ve seen in a good while – and different. It would definitely be different for Cincinnatians to have red beans and rice with it, but why not? I have to try this.
I’ve been looking for different recipes to make so that I get out of that boring routine of always making the same things. My favorite ones are the old recipes that for some reason were forgotten for more “modern” ones. The one that you posted recently, Scalloped Tomatoes, is one that I had been looking for. I can’t wait to make it!
Fantastic and simple! What could be better.
Simple & quick is definitely what most of us are looking for when it comes to recipes!
Oh wow I want some, that looks incredible. Spatchcock chicken is the best and roasting over the assorted vegetables is so delicous, it’s how my Mom made roast chicken. Love this.
It’s one of those old time recipes you can’t really go wrong with. Sometimes when I don’t have rice or any side dishes, it’s still fine all by itself because it has the veggies cooked in that chicken juice.
You are just the best! You always inspire us and help us and lift us up! Loved this recipe and how doable it is! Yay and thank you!
Debbie, you must have the gift of encouragement. Your blog is all about uplifting people. I especially appreciated your post on 3/12 entitled, “Grace to Continue”. I have written down the verse you quoted… it is just what I need these days “to continue”.
Made this with skinless chicken breast. Sooooo Good. Thanks for the recipe.
Great idea! Sounds good for sandwiches, too.
It made such a big dish and we couldn’t eat it all. Everything went into a soup the next day. All those roasted veggies made it superb.