Monday, March 1, 2010

Roasted Chicken

Tonight we had Roasted Chicken with Risotto, Slow-Cooker Green Beans, and Dill-Cheese Biscuits for Andy's birthday dinner. The entertainment was provided by AC and Lizzie, so we laughed a lot! Bone-in chicken breasts were on sale at the grocery store, so I decided to slow-roast them in the oven. The meat was very tender and flavorful. Enjoy!

Roasted Chicken
2 carrots, cut into 2 pieces
4 pieces celery
1/2 fennel bulb, sliced
1 red onion, sliced
6 garlic cloves, peeled
Kosher salt
Bone-in, skin-on chicken breasts (about 3 lb.)
1 lemon, sliced
Chicken stock
Orange juice
Herbes de Provence

1. Arrange carrots and next 4 ingredients in bottom of roasting pan. Sprinkle with salt and pepper. Top with chicken breasts, bone side down; arrange lemon slices on top. Pour about 1 cup each of stock and orange juice in pan. Sprinkle with additional salt and pepper and herbes de Provence.
2. Bake at 350° for 2 hours, turning chicken over halfway through cooking time. Let stand 10 minutes before serving.

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