In one of my “I’m going to teach my family a lesson” moments, I decided to refuse to grocery shop until we had eaten everything we already had on hand. I had just thrown out some rotten grapes, had a fridge full of apples, Greek yogurt, and carrot sticks but my kids were complaining that we had nothing to eat since they had consumed all the less healthy snacks days earlier.
This is how I came to a point of dinner desperation realizing I had only a roaster chicken, a bag of carrots, one onion, and some rice to work with for a family meal. My expectations were low since I wasn’t working from a recipe and had hardly any ingredients to work with.
Imagine my surprise when everyone in the family proclaimed this as one of their new favorite meals! Since I hadn’t expected the meal to turn out, I hadn’t taken any pictures of the process or the end result so I had to make it again last night so that I could share this remarkably simple and surprisingly delicious recipe with you.
My intention was to take a bunch of pictures during the process, but the truth is that there weren’t a lot of steps and none of them really required photography. You simply put the chicken in a roasting pan (after you’ve removed the bag full of giblets from the cavity). Toss in a bunch of baby carrots and diced onions. Stuff the cavity of the chicken with additional carrots and onions. I personally felt like I was violating the poor chicken, so if you feel guilty preparing this meal it’s okay–it’s part of the prep process. I also stuffed one tablespoon of butter in there for flavor.
Next I brushed the entire surface of the chicken with olive oil. Then, I sprinkled salt, pepper, garlic powder and Mrs. Dash Chicken Seasoning all over the chicken and the vegetables. Lastly, I poured white cooking wine into the cavity of the chicken and all over the chicken and carrots. Since I wasn’t trying to get the children drunk, I added water to make up the rest of the liquid rather than using the entire bottle of wine. This is what it looked like before I put it in the oven:
The only downside to this dish is that it has to bake for an hour and a half (or until the little built-in indicator pops up to let you know it’s done). Your house will smell scrumptious though! If you want a nice, moist chicken, make sure to baste it a few times during the cooking process. The result–a moist, roasted chicken full of flavor accompanied by tender, tasty carrots and onions. We served the chicken and veggies over brown rice and spooned some of the broth from the roasting pan over each serving.
- 1 5-6 lb roaster chicken
- 1 small bag of baby carrots
- 1 medium onion, diced
- 2 T olive oil
- 1 tsp salt
- 1 T black pepper
- 1 T garlic powder
- 1 T Mrs. Dash chicken seasoning
- 1/2 c white cooking wine
- 1/2 c water
- Preheat oven to 425 degrees.
- Remove giblets from chicken. Place in roasting pan. Fill bottom of roasting pan and inside of chicken cavity with baby carrots and diced onion.
- Brush entire surface of the chicken with olive oil then sprinkle chicken and vegetables with salt, pepper, garlic powder, and Mrs. Dash chicken seasoning.
- Pour cooking wine over chicken and vegetables, making sure to get some in the cavity of the chicken. Do the same with the water.
- Bake in 425 degree oven for 1 1/2 hours or until the internal temperature reaches 160 degrees.