For Those Busy Weekdays...

I wanted to share this recipe I found for a one-pot walkaway meal. The nice thing about this recipe is that you can adjust this recipe according to what you have in your frige--I only had a 6 pound chicken so I adjusted all the ingredients accordingly...plus I really like lemon and garlic so I added even more.

Also, when browning the chicken, make sure you dry it first. I typically neglect this step and always regret it in the end (actually, I end up appologizing for it when it comes time to serving). It takes a few seconds and not only does your meal look more appetizing, you no longer have to explain that "yes, the chicken is done".

1 tsp garlic powder (I don't measure, I just dump it on)
2 tsp kosher salt (or use garlic salt instead of both of these)
1 (3-4 lb) whole chicken
3 Tbsp butter
4 sprigs fresh thyme (you can leave it on the stem)
3 sprigs fresh rosemary (about 4" each)
1 yellow onion quartered
1 (1 lb) bag baby carrots
1 lb new potatoes (or fingerling, baby yukons, etc.)
1 lemon quartered
6 cloves garlic; peeled and smashed but left whole
Ground black pepper to taste (which usually means I don't use any)

Heat oven to 325 degrees.

Combine garlic and salt (or use garlic salt) then rub all over the skin of the chicken. Set aside.

Heat a large Dutch oven (or bird pan) over medium, melt the butter. Add thyme and rosemary. Heat for 30 seconds.

Add the chicken, breast down and brown (about 4 minutes). Turn the chicken and brown the bottom (about 6 minutes).

Arrange the onion, carrots, potatoes, lemon, garlic cloves around the chicken, then place the lid over the pot (or aluminum foil if you're using a bird pan). Cook in the oven for 1 hour and 15 minutes or until the breast is 160 degrees on a meat thermometer (you'll need to increase this time for a larger chicken).

Transfer the chicken to a platter and use a slotted spoon to transfer the veges (not the lemon or stems) into a serving bowl.

Place the pot over medium heat and bring to a boil. Cook until reduced and thickened (about 5 minutes). Serve drizzled over the chicken and vegetables. (Even though it's one extra step, don't skip it because the juice/gravy is really good.)