Great Roast Chicken Dinner

Are you looking for a meal that tastes like you took all day to prepare it? Do you want some good, hearty comfort food? Here's a simple, easy recipe that has become a staple in our house.

Roast Chicken and garlic roasted potatoes

Ingredients:

• Fryer Chicken
• Lemon
• white onion
• 2 Bulbs of Garlic
• Rosemary
• 1 lb Baby Red potatoes
• Olive Oil
• Kosher Salt
• Flat Leaf Parsley
• Paprika

Preheat your oven to 425 degrees.

Wash and pat dry the fryer chicken. Be sure to remove the organs inside. Lightly salt and pepper the inside of the bird. Quarter the onion and lemon. Cut the pointy end of the garlic, exposing the cloves inside. Stuff the chicken with the onion, lemon, garlic and rosemary (1-2 sprigs). Rub olive oil on the outside of the chicken. Lightly salt and pepper the chicken, add paprika for color. Rub this mixture into the skin and place the chicken, breast side up, in a roasting pan (be sure to elevate the bird with a simple wire rack). Roast your chicken for 1 1/2 hours until the juices run clear. To test the juices, slice between the leg and the breast of the chicken and observe the juices. Let the chicken rest 5-10 minutes before carving.

While your chicken is roasting, wash and quarter your baby red potatoes. Mince 1-2 cloves of garlic. Chop about 1/4- 1 cup of parsley depending on your preference. The best way to chop parsley is to put it in a juice glass and use kitchen scissors. This really chops it finely and avoids any denting or scarring of the parsley.... and it smells amazing! Place potatoes in a shallow casserole dish and toss with the other ingredients. Add enough olive oil to lightly coat the potatoes (usually about 1/4 cup). Sprinkle with kosher salt and bake for 45-60 minutes along side your chicken. These potatoes are impossible to mess up. Add the amount of ingredients to your liking. If you prefer softer potatoes, cook for a shorter period of time, crunchy potatoes stay in longer until golden brown.

Enjoy!