Recipe | Sunday Roast Chicken

      The last weekend of September was finally cool enough for me to turn the oven on to roast a chicken.  The temperatures were in the 80's for most of September----as soon as the temps dropped, I went to the fruit market and picked up an Amish chicken, onions, potatoes and a bunch of carrots. 

      I grow sage, thyme and rosemary in planters on the patio---so there's always fresh herbs available when needed Spring through Fall.

      The boys love roast chicken.  I do too and it's so easy to prepare.  I usually start with basic ingredients---onions, garlic, fresh herbs and depending on what vegetables I have on hand or what's available at the market.

   
       I added carrots, lemon and onion wedges to the pan.  I rinsed, cleaned and dried russet potatoes and put them on the rack in the oven to bake for almost an hour while the chicken roasted.

                                                               Sunday Roast Chicken                                                                                                                                 
                                                                                                                 Preheat oven 375* F

6  pound Amish broiler-fryer chicken
2  tablespoons butter, melted
1  whole garlic, cut in half crosswise
2  medium onions, 1 cut crosswise for inside the chicken, 1 cut in wedges for roasting pan (optional)
2  lemons, 1 cut in half crosswise for inside chicken and 1 in wedges for roasting pan (optional)
1  small bunch fresh thyme, reserving a few stems for the top of chicken
salt and ground pepper to season

Vegetables (optional) to roast in pan:
2-3 carrots cut on diagonal approx. 2 inches long
2-3 parsnips cut on diagonal approx. 2 inches long
6 baby round red or yellow potatoes, cut in half

Shallow roasting pan
Butcher's twine

Rinse chicken with cold water and pat dry with paper towel.
Place chicken in roasting pan breast side up.
Put halved garlic, onion and bunch of thyme inside chicken.   
Cross legs and tie together with butcher's twine.  Twist wings to lay under the back of the chicken.

Melt butter in a small saucepan.  Brush melted butter on skin.  Salt and pepper the skin and place a few sprigs of thyme on top of breast.

Add vegetables in roasting pan with chicken, sprinkle with salt and pepper.

Roast, uncovered, in preheated 375* oven for 1  1/4 to 1  1/2 hours or until done.
Baste occasionally with drippings.
Meat thermometer inserted in to thigh should read 185 degrees. 
Let stand 15 minutes before carving.

       There's something special about Sunday evening dinners.  I love that we are able to sit together at the table and enjoy a comforting meal without rushing.  It's a time to tell stories we may not have had time during the busy week to share and a time to reflect on family memories.

      It's a time for us to give thanks to the Lord for the many blessings He bestows upon us.

                                                             
                                                                     ~Marcie