Roasted Chicken

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Photo of Roasted Chicken with green beans and brown rice on a colorful plate

This Roasted Chicken recipe from Fourth and Heart is simple and delicious. Who could ask for anything more? My oldest son even said, “Wow, this chicken is really good!” This is the one who eats like the weightlifting powerhouse that he is but doesn’t seem to truly like anything. You can bet this recipe was immediately filed into the “make again and again” category. The hardest part about it is remembering to take the chicken out of the refrigerator an hour before starting to cook to let it come to room temperature. Since it does take about two and a half hours from start to finish (including the room temperature time), if you don’t get home until after 5pm, this may be one that you want to make on the weekend, when you have a bit more time. There’s only about 15 minutes of active time involved though, so you can certainly be doing other things at the same time. Since my kiddos can’t have dairy and soy isn’t an option, instead of ghee, I use Earth Balance’s Soy Free Buttery Sticks. I’m sure the recipe tastes great with the called for ghee, but my family can vouch for the fact that this butter substitution works well too.

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