As of late, my oldest, who will be six in a few short months (cue tears), has been very interested in helping me cook. He pulls his little IKEA chair up to the countertop while I’m prepping for each meal. It’s terribly cute. We’ve been checking out kid-friendly cookbooks from the library and he’s been helping me come up with meal ideas.

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It’s these moments, where we talk over saucepans of oatmeal, and over racks of herbs and spices, that we bond over life, and that we share the same language of love – for each other and for food.

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So, I am starting a new series on this blog about kid-friendly recipes that are easy for the little hands. These recipes will be simple, but delicious.

Easy Roasted Chicken & Vegetables

Serves 4, with leftovers

One whole fryer chicken

Olive oil

Lemon juice

S&P

Carrots

Onions

Potatoes

Rosemary

Preheat the oven to 425F. Place tin foil down in a roasting pan. Spray the pan with Pam. Place the whole chicken in the pan (make sure you take out all the innards and that the chicken is patted dry). Drizzle the chicken with olive oil and lemon juice. Sprinkle liberally with salt and pepper. Place the plan into the oven to roast.

Chop up the vegetables and toss with olive oil, salt and pepper, and rosemary. You can place the around your chicken, but I did them separately, so that they wouldn’t get too dark in the oven. I placed them in the oven about 25 minutes after the chicken. Bake the chicken for about 1 hour and 15 minutes.

Let the chicken rest for about 7 – 10 minutes before slicing. Pour the juices into a saucepan and add a tablespoon of cornstarch. Whisk to make gravy.

Enjoy!!

Kristin

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