Roast Chicken

Now before I begin, keep in mind I have 3 growing boys so one roasted chicken will not cut it period. My boys have bottomless pits for stomachs so luckily H.E.B grocery store has those large chickens about 5-6 dollars a pop. A super good deal. This means leftovers and lunch with for me to pack for work.

Ingredients:

2 whole chickens

rosemary

oregano

juice from 1 large orange

sea salt

steak seasoning

garlic powder

4 cloves of garlic

2 large onions cut in large slices

4 carrots sliced in 1 inch

5 red potatoes sliced in 1 inch cubes

*Use a roasting pan for this recipe.

Preheat oven 450 degrees. Rinse off the chickens with water. Remove any giblets or organ meat stuff inside. I put mine in a Ziplock bag and in the freezer. I’m sure I’ll find some use for it.. a broth or something. Place chicken the roasting pan along with your sliced carrots and potatoes. Now slice your orange in half and squeeze over top chicken. Stuff the remaining half an orange inside each cavity. Stuff one garlic clove and a half an onion in each. The remaining onions sprinkle over the vegetables. The two remaining cloves slice and sprinkle over the chicken. Then season liberally with rosemary, oregano, steak seasoning, sea salt, and garlic powder. Roast covered for 2-2 1/2 hours depending on weight.

I was soooo hungry so I had a lot of meat its literally covering all my rice. 😭

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