Friday, October 24, 2008

Roasted chicken with Root Vegetables

The total for this comes in at $15. You will be able to easily get two dinners out of this. So that makes this $7.50 for a dinner for 4 and you can’t beat that. Plus it is one pot for the whole meal so it means easy clean up, you can’t beat that either!

1 whole chickens innards removed (about $3.50 on sale)
2 rutabaga cut into medium chucks (about $2.50)
3 sweet potatoes cut into medium chucks (about $2)
6 large carrots cut into medium chucks (about $2)
2 onion cut into medium chucks (about $1)
3 cups of dry white (preferably not a Chardonnaytry trader Joes Sauvignon Blanc for $3)
2 TBS flour
3 chicken bullion (I would allow $1 for flour and all spice and bullion)
Marjoram
salt pepper

Preheat oven to 450. Cut up vegetables and layer the bottom of a roasting pan. Sprinkle with the 2 TBS of flour. Pour wine over and add bullion. Sprinkle with about 1 TBS of Marjoram. Roast vegetables for 30 minutes. Reduce oven temperature to 350. Sprinkle chicken with Salt, pepper and Marjoram. Place chicken breast down in vegetables and broth. Cover and cook until chicken is done (depends on size). You can use any root vegetable. Parsnips and plain white potatoes would be good as would any winter squash.

1 comment:

Bunny Trails said...

I am always a roasted chicken and veggies fan.... I have never put together these veggies in a recipe with a roasted chicken. Sounds like a great idea! I can't wait to try it. LOVE the new website, by the way!