1 3-lb roaster chicken

Butter

Fresh Thyme and Rosemary

Carrots

Butternut Squash

Parsnips

Potatoes

*Preheat oven to 375.  You know the drill – remove giblets, wash and salt the cavity. Pat the chicken dry.  Cut 4 slices of butter and rub between skin and breast. (I leave butter chunks under there). Salt and pepper the outside. Take a bunch of thyme and a sprig of rosemary and stuff in the cavity (remember, you have to get it out after, so “place it” versus “stuff it” might be better way of wording it.)

Put in the meat thermometer and roast. Don’t cover it, well, maybe some foil on the ends of the drumsticks.

While it’s in there, chop the veggies to unif0rm size. Throw in a casserole dish. More pats of butter on top and sprinkle brown sugar-(not a ton, maybe 3 tbsp) on top. Put in next to the bird. Cook until chicken is internal temp of 180. Veggies should be not squishy soft, but soft (like, no knife soft). During cooking time, give the veggies a stir every once in a while.

Make gravy with pan drippings. Enjoy that warm satisfaction deep in the belly that you grew a lot of this meal yourself, being thankful that someone else knows how to kill chickens for you.

Happy Thanksgiving!

Ps…sorry no pictures, it went in my belly too fast!

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