My mom came to visit this weekend and we made my favorite dinner of all time for an early Passover Seder: Matzo ball soup, roasted chicken with red potatoes, carrots, and sweet potatoes, and roasted asparagus. Turns out making the perfect roasted chicken is not particularly difficult. Scroll to the bottom for the recipe!
Carrots, celery, and parsley for the chicken soup
- Whole chicken (approx. 5 lbs)
- 4-5 red potatoes cut into quarters, leave skin on
- 4 carrots peeled, leave whole
- 2 sweet potatoes peeled and quartered in long spears
- Garlic powder
- Lawry’s Seasoned Salt
- 1 orange
- Olive oil
Preparation. Remove the gross stuff from inside the chicken. Wash the whole chicken, including the inside, and pat dry. Shake garlic powder and Lawry’s Seasoned Salt on the top, bottom, and inside of the bird, and shake paprika on the top of the bird. Place in the center of a large roasting pan.
In a separate bowl, squeeze the juice from the orange and mix it with one quick pour of olive oil. Set aside.
Cooking (total time 1.5 hours). Cook the chicken uncovered for 15 minutes at 400°; without removing the bird, lower the temperature to 375° and cover. At 30 minutes, add the red potatoes, carrots, and sweet potatoes around the chicken, and pour the orange juice/olive oil mixture over the entire bird. Cover the bird and vegetables and cook for another hour at 375°. Remove roasting pan from the oven (and turn it off), and enjoy!
© Sarah Milstein 2014