In the spirit of Thanksgiving, I decided to try my hand at roasting poultry in the oven.

Now, I’ve done my fair share of baking. Whether its muffins, breads, cookies or cakes, I can normally handle whatever goes into the appliance.  Baking chicken, on the other hand, I have little (read no) experience.  I’ve dabbled a few times but I never really committed myself to learning how to roast something in the oven.

My first venture into this new cooking method went incredibly well.  First off, the house smelled delicious throughout the entire process which is always a plus.  Secondly, I was able to cook everything in one dish, veggies, starch and meat all in one go (Made clean up a snap!)

Next time, I think I will experiment with different spices.  While rosemary made a great introduction to roast chicken, I am sure my spice rack has other great combos that I can try.

Recipe Below

• 2 quarter chicken pieces
• 1 t olive oil
• 8 or 9 carrots, peeled and sliced lengthwise
• 8 or 9 small potatoes, quartered
• 8 garlic cloves, peeled
• 2 t dried rosemary
• 1 t olive oil

1. Preheat Oven to 400
2. Using a paper towel, pat the chicken pieces dry
3. Insert 2 garlic cloves under the skin of each chicken piece
4. Rub chicken with 1 t olive oil and sprinkle with rosemary
5. In a large bowl, toss potatoes and carrots in olive oil and rosemary
6. Lay carrots and potatoes in the bottom of a roasting pan
7. Place chicken on top of veggies and bake for 1 hour, until no longer pink and veggies are tender
8. Eat and enjoy!