Roasted Chicken with Vegetable

Roasted Chicken:

- string

- thym

- onion

- carrot

- celery

- butter

- water

- bell pepper

Buy a nice roaster chicken. Roasters will give you a much more juicy flavorful dinner then a fryer chicken will. I only cook for myself so I go for 4-5 pounder.

2

Season the bird with salt, pepper, and paprika. I also like to add garlic and onion powder to the bird.

3

Stuff half a lemon inside the carcass.

4

Run butter over the outside of the chicken. this will help to give it that beautiful brown skin that you want to see.

5

Place the breast side down and cook the chicken at high for 20 minutes.

6

Once the machine beeps, flip the chicken over and cook on high for another 40 minutes. If you have a pop up timer in the chicken then go by that, if not then invest in a meat thermometer and stop cooking it when the internal temperature in the breast gets to 165 degrees.

7

Let the chicken sit for 10 minutes before carving. This will let the juices settle, and make for a much more tasty and moist bird.