This is my favorite way to roast chicken at home. Its simple-not a ton of ingredients or prep work; and it tastes fresh and light. The green beans are terribly easy as well. Roasting time in the oven is about an hour and a half-but that's time you spend doing something else. Make your green beans after you have pulled your chicken out of the oven to rest. You have to turn up the heat to roast them and they only take about ten minutes, by the time the beans are done the juices in the chicken should have redistributed and you can slice it and plate it with your green beans.
1 roaster chicken
1/2 small navel orange
1/2 small onion
1. Preheat oven to 350. Rinse and clean roaster chicken and pat dry with some paper towels.
2. place in a baking dish or roasting pan.
3. Salt outside of bird and cavity.
4. Halve your orange, lemon and onion and stuff pieces into the chicken cavity.
5. Pepper the bird and then rub a good amount of olive oil all over the outside of bird.
6. Roast according to packaging instructions for bird weight-usually about 1 1/4 to 1 1/2 hours. I like to baste the chicken every 15 minutes or so while it is roasting.
7.Take chicken out of oven and let rest for about 5-10 minutes before carving. This gives the juices the opportunity to redistribute themselves into the meat and makes for a very juicy bird.
Roasted Green Beans with Red Peppers
1 pound fresh green beans
1 red bell pepper-julienne strips
1 tbsp olive oil
salt and pepper
1. Preheat oven to 500. Wash and trim green beans and toss in a bowl with red pepper strips
2. Add tbsp of olive oil, salt and pepper and toss together.
3. Place in an even layer on a baking pan and roast for about ten minutes. Turning the beans after about five minutes. When you take them out they should be just beginning to brown.
**TIP** I cover my roasting pan in aluminum foil. This makes for easy cleanup. I can just pull off the aluminum foil and toss it-no pans to wash.