Roasted Chicken & Veggies

Thank you to my amazing friend, Brittney, for giving me push to finally roast my very first chicken!! She texted me the other night and said she was making one and that it smelled delicious. She said it wasn't too hard... So I did it!!!

I've always wanted to make a whole roasted chicken, but it seemed like so much work. It takes a few minutes to prep, and then it just sits in the oven for an hour. Simple, really!

Since I had the oven going, I figured I'd throw in some of the veggies I had in the fridge. I made cauliflower, carrots, onions & zucchini. Yummmmmm!!

With the leftovers, I made an easy chicken soup. I felt prett Betty Crocker ;-) Here are the details...

ROASTED CHICKEN

What you need:
1 organic full chicken, remove insides if they're still in there ;-/
1 lemon
1/2 onion
rosemary, salt, pepper

How to: Preheat oven to 425. Put chicken in baking dish & baste with a little olive oil, inside too. Place 1/2 the lemon inside along with 1/2 an onion. Cover chicken with seasonings and squeeze some additional lemon on top. Bake 30 minutes, breast-side up. Remove and baste with juices in pan. Place back into oven, reduce heat to 350... for 25-35 additional minutes. It's done with internal temp is 165.

ROASTED VEGGIES

What you need:
Any mix of veggies
Olive oil
salt, pepper, chili powder - or other spices you like

How to:
Place sliced veggies in a large bowl, add 1-2TBSP olive oil, salt, pepper & a little chili powder. Bake @ 350 for 30 minutes. It's best to just put these in when you put the chicken back in for the second time.


CHICKEN SOUP
What you need:
Shredded chicken
Whole grain noodles (amount depends on how many your're serving and the amount of leftovers you have)
Roasted veggies, chopped (I also added in some frozen organic peas & spinach)
4-6C organic chicken broth

How to: Put noodles and broth in a large pot and cook 5-7 minutes on high. Lower heat and add everything else. Cook until noodles are soft.