Sunday Roasted Chicken with Onions, Apples and Carrots

Our Sunday Roasted Chicken --- going into the oven

We had a lazy Sunday ---just like we like them.   And finally -- there was a little sunshine.  So, even though it was cold, we went out for an afternoon walk, just to get some fresh air after being cooped up all week. 

At the farmer's market the prior day -- it's indoors during the winter at the Corning Visitor's center --- we bought a free-range chicken to roast. 

I defrosted it and dried it off well, then seasoned it with salt and pepper and put sage under the skin and a lemon inside the cavity,

then surrounded it with chunks of onions, apples and carrots

which I coated in olive oil, anchovy paste, garlic and dried thyme. 

Coincidentally, the anchovy paste came out in the letter B.  fyi - No one will know you added the anchovy paste.  But it adds depth.

It was a big chicken, so it took 1 hour 30 minutes  --- assume 15 minutes per pound or until 185 degrees.  I preheated the oven to 475 degrees, then immediately turned it down to 350 degrees for the roasting time. 

It wasn't pretty but it was tasty!

Also, I elevated the chicken on a wire rack underneath to keep the skin as crispy as I could.  You could add potatoes or substitute potatoes for the apples. You could skip it if you don't like sage.  Let it rest for 10-15 minutes before carving. 

It was a nice way to end our Sunday, and now have plenty of leftovers for the week.

B