Recipe Rescue: Fall Back in Love With Your Oven; Country Roasted Chicken!

The love affair with the oven is often put on the back burner once May flowers start to bloom. And we forget about the good old oven until fall. Welcome to fall and our renewed love for all that's good, tasty and comfortable.

What You'll Need:

The beauty with a recipe like this is that you can play around
with it, make it fit your family and enjoy. I like to use a whole
cut up fryer, but have used about a 5 pound whole chicken and I have
used just breasts or just thighs, whatever your tastes and your budget
the method remains the same. For this recipe keep the skin on.

1 Tbsp season all
1 Tbsp garlic powder
1 Tbsp ground pepper
3 Tbsp unsalted butter, room temperature
1 large onion, roughly chopped
3 stalks celery, roughly chopped
3 whole carrots, roughly chopped
1 can low-sodium chicken broth

Putting It All Together:

Preheat oven 425 degrees

create a bed with the veggies in a casserole dish, pour broth over veggies then
divide 1 Tbsp of butter and place on top of veggies
(of course you can use more butter if you like) wash and
pat dry your chicken then coat with remaining butter and place on top of veggie
bed. sprinkle seasoning's over chicken and place dish in oven uncovered for
30 minutes then reduce oven temp to 350 and continue cooking for 1 hour or until juices
run clear, if you use a meat thermometer remember not to touch the bone it will give
you the wrong information.

serve with boiled red potatoes tossed in butter, salt and parsley