Easy Roast Chicken Dinner – Pure Comfort on Any Night!

Hey guys, Dave here. Well, to me there is nothing nicer than a roasted chicken with all the trimmings, I mean some potatoes, carrots, asparagus, whatever you want to put with it. And it's also coming up to that time of year of Thanksgiving and Christmas. I mean, what perfect timing. So without further ado, let's get together and make this up. Alright, the first thing I'm going to do is grab up two or three good sized potatoes. Go ahead and cut these in half, then cut them in good sized manageable chunks for baking. Because we are going to grab these up and toss them into the bottom of our roasting pan. Same thing with our carrot. Grab up a good sized decent carrot and peel it and then chop it up. There's also no reason why you couldn't use baby carrots, but I prefer whole carrots, so I'm going to go ahead and use those, but it's entirely up to you. And of course these are going to go into the baking pan along with our taters. Grab up some of the good old olive oil and pour that over top of those potatoes and carrots. I just find this helps produce a bit of a better bake. Then season things up with some salt and of course some ground black pepper. You could even use Italian seasoning and garlic too. Then we shall just toss and mix using our hands. Make sure that coats everything. When these bake along with the chicken, the chicken dripping comes down over the top of them and they get a little bit of char over the bottom. They are so, so good my friends. Okay, enough said. Moving on to the chicken. I've got a fairly good sized bird here, so I'm going to pour some salt into the cavity. Follow that with some ground black pepper. And a lot of people ignore the cavity and that is the most important part. Then along with that salt and pepper, I'm going to put in three cloves of garlic and these are whole cloves. Along with a small onion that I've quartered up. Now I know some people put stuffing in, but I'm going to do it differently and believe me it is well worthwhile and so good. Next up, we're going to grab a lemon and slice it in half. Then go ahead and slice it into quarters again. And you guessed it, into the cavity we go and this helps add that acidity and tenderize the meat. Break up a couple of sprigs of thyme and throw that in too. You can also use dried thyme, that's perfectly fine. Of course, you'd have to add that with the salt and pepper. Now and only now, I'm going to get some lemongrass. And this is just one stalk of lemongrass and you can get it at any grocery store. I'm just going to lay it on a cutting board and take a meat tenderizer and kind of give it a little pound. And this really helps extract the flavor. Okay, go ahead and fold that in half or even thirds. And of course, into the cavity we go. Oh man, oh man, what flavors we're going to have here, my friends. Now I always go to an extra step and kind of grab up some string and tie up the legs of the bird. It doesn't have to be all perfect, just a good tie so they stay close, just, you know, something like that. And the last little step, I'm going to take the wings and tuck them underneath because there's nothing worse than burned wings. Okie dokie, grab up that chicken and put it onto the wire rack over top of those potatoes and carrots. But we're not done yet because I'm going to take some melted butter and just kind of paint it, literally paint it or shellac it, whatever you want to call it, over top of that chicken just so it bakes nice and beautifully. Then go ahead and sprinkle some salt over top of that melted butter. This will help for a nice crispy chicken. Some ground black pepper. And of course you could use some garlic powder, Italian seasoning, paprika, whatever you want. I'm just trying to keep things simple. Now we're going to go into a 390 degree Fahrenheit preheated oven for about an hour and a half. After about 90 minutes, we are done and it looks absolutely spectacular and not to mention the smell. So I'm just going to set this down and let it rest for a few minutes. I'd say maybe about 10, you don't have to but I always do it. But look at this guys, you've got that baked brown top, it's nice and crispy on the top. And just look at those veggies hiding and peeking underneath, oh so good. Ok, so let's go ahead and throw this on a plate. Then grab up those veggies and just look at these, oh, oh, oh, and I say we've got that little bit of a char on the bottom and they're done perfectly, along with some green beans that I boiled up and salt and peppered them. I know I could have put them in with the potatoes and carrots but I'm going to bear an afterthought. Okie dokie, let's go ahead and cut that string. And of course completely remove it here. Grab up the old knife and give it a slice and just see what we have. Are we ready to have a look? Just look at this guys, juicy, done to perfection, absolutely perfect, oh my goodness, now I am hungry. And you bite into this guys, it is absolutely heaven, you're going to love this, along with those veggies, oh, oh, oh, the greatest chicken dinner you will ever make. And if you do make it up, leave us a comment, love to read them. Most of all, like and subscribe, it helps the channel out. Have a good Thanksgiving or Christmas or whenever you're making this. Stay safe my friends and we'll see you in the next video.