Sure I like the ease of boneless chicken parts to cook with mostly but on the weekend I can appreciate the slow roasted chicken when I have more time to spend on preparing it and cooking it.
Sage and Garlic Roasted Chicken
by JennyMac Lipsmack
1 whole chicken roaster
handful of fresh sage, finely chopped (my last from the garden)
2-3 garlic cloves
2-3 Tbsp olive oil
2-3 Tbsp vinegar
1 onion quartered
8-10 whole carrots, washed and peeled
Wash and peel your carrots and line your roasting pan with them. Your chicken will cook on top of them. Unpackage your chicken and be sure to read the directions how long per pound. Don't totally rely on those pop up timers! I've have them not POP before. Be sure to remove the 'chicken stuff' on the inside of you chicken. Dry off chicken and thoroughly salt and pepper it all over inside and out.
Grind up your sage, garlic and olive oil and vinegar in a blend, food processor or mini food chopper (just perfect). Rub mixture under skin, over skin and inside chicken. Place quarter onions inside chicken. Bake in a preheated oven @ 350 degrees.
Great lazy Sunday dinner choice!