Rustic Roast Chicken with Rosemary and Lemon

This is the easiest dinner you will ever cook.  

One of my favorites because it is simple, good, healthy and hearty.  Simple, because I have a really short attention span. Good, because it tastes amazing without huge effort.  Healthy, because I am getting old and I need to eat well or I fall of the deep end (don't ask).  Hearty, because, I could spend a life time trying to fill Aqua Man up with food and this seems to do it.   I know we all have very full lives and who has time or the energy to cook!   However, I think you will like the simplicity of this rustic chicken and veggies, without all the fuss following a real recipe from a professional chef that has an unlimited amount of time to cook and shop for ingredients that are not normally in your house. (No offense Mom.)  With that, I give you Rustic Roasted Chicken and Vegetables with Lemon and Rosemary, that more importantly only uses one dish!

Here is what you need:

1 organic or free range whole chicken 

(We all know hormones are bad, bad, bad, right?)

1-lemon cut in half

olive oil

Celtic sea salt

white pepper 

garlic salt - this should be a regular in every pantry

4 cloves of garlic - peeled and left whole

4-6 brown potatoes - cubed

6 carrots - cut in 2" lengths and in half

2 yellow or white onions cubed and layers separated

2-3 sprigs of rosemary 

(I have lots of wild rosemary my yard - you probably do to)

1 lonely bay leave (for the artist in you)

Here is what you do: 

1. Rinse off chicken and take out the "stuff" inside out. 

(I throw in a frying pan; it is a great treat for your dog.)

2. Dry chicken with paper towels. 

3. Rub olive oil and garlic salt all over outer skin. Insert lemon and garlic inside 

chicken cavity and place directly into a casserole dish. 

(Be sure to wash your hands in between handling the raw chicken.)

4. Cube potatoes, carrots and onions then coat with olive oil 

(using your hands to massage all over each piece).

5. Salt and pepper all of vegetables, then put in casserole dish all around the side of chicken.  6. Place rosemary and bay leaf on top of the vegetables and on the chicken.  

7. Roast in oven at 375 degrees (uncovered) for about 1.5 or 2 hours or until chicken is done and veggies are tender. 

(I usually put this in the oven, after school.  Then dinner is ready by 530 or 6pm.)

8. Check chicken to make sure it is fully cooked with digital thermometer (should be 165-170 degrees) or cut into it and make sure it is not pink.

9. Let rest for about 15 minutes and serve.

Ta DA! 

 The chicken and veggies are light with lemon flavor  and not complicated like a Big Mac. (Don't get me wrong, there are days when I like complicated.) This does not prevent my kids from adding barbecue or ranch dressing to their meal.  Aqua Man and I like to add the juice from the bottom of the pan to our meal... because you know, one can't simply can't have enough juice, sauce or dip on anything. Oh, and don't forget a glass of Chardonnay.

Enjoy!  

Peace, Love and More time to be complicated...A