Roasted Chicken In Broth

Roasted Chicken with Carrots, Onion, Celery, Potato, & Garlic

New year, busy year…. who has time for recipes?

This is an easy way to prepare a generous meal for 4 with only a bare minimum of effort.  Just wash the vegetables, cut them into rustic (sloppy) pieces and toss them in a baking dish.  Add chicken and broth and bake.

Roasted Chicken in Broth
makes 4 generous servings

1 chicken, cut into pieces
4 carrots, sliced
4 potatoes, diced
4 stalks of celery, sliced
4 cloves of garlic, thinly sliced
2 small onions, sliced
1 small carton of crimini mushrooms, sliced
fine sea salt
freshly ground black pepper
red pepper flakes
3-4 cups freshly made chicken stock

Preheat oven to 375 degrees F.

Mound the vegetables in the center.  Place chicken pieces in the corners and along the edges.  Sprinkle with sea salt, black pepper and red pepper.  Add enough chicken stock to cover the baking dish to a depth of about 1 inch.  Bake for 45-55 minutes.

Serve in a shallow bowl with a ladle full of broth and a good hunk of crusty Italian bread.

((If the chicken and veggies don’t get enough color by the 40 minute mark… turn up the heat to 425 degrees F and cook for another 10-15 minutes))

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>