Roast Chicken Dinner

Red picked up two "baby" chickens, not hens, from the grocery store over the weekend. While the bag stated these chickens as "baby" size, they weren't exactly "baby". They were about 4-5 lbs each. Originally, we were going to use my baby Foreman Rotisserie, but guess what... it did not fit!!! If anyone has any Foreman Rotisserie, I can use some tips on sizing!!

So we had to switch to plan B, and use a regular roasting rack instead. I didn't follow any recipe, and decided to just mix this and that to come up with an oil-based marinade. I marinated the chicken for about 3 hrs, and let it cook in the 450 degree oven for 1 hr. I must say it was pretty successful!



We enjoyed this dinner with a glass of 2005 Pinot Noir from our favorite winery in Yountville, CA.

Ingredients
1 piece of 4-5 lb chicken
2 large baking potatoes, cubed
2 pieces of carrots, cut into 1-inch
2 stalks of celery, cut into 1-inch
1 large onion, cut into 1-inch

Marinade
1 1/2 cups of olive oil
1/2 tsp of kosher salt
1 tsp of freshly ground black peppercorn
Juice of 1 lemon
2 T of minced garlic
1/2 cup of diced onion
1/2 tsp of thyme

Directions
Mix all of the marinade ingredients together, and drizzle on top of the chicken. Marinate for 2-3 hrs.
Warm up the oven to 450 degree.
Toss all of the vegetables together, drizzle with a little bit of olive oil. Season with salt and pepper.
Place chicken on top of the vegetables.
Cook for 1 hr.
Remove from heat, cover with an aluminum foil for 20 mins.
Serve hot.

Yield: 5-6 servings