Roast Chicken Dinner

Canadian Thanksgiving was well over a month ago, but we have a lot of Americans in my class who are celebrating their Thanksgiving today! I didn't really need an excuse to make a roast, but this seemed as good as any.

Two chicken legs with thighs
2-3 white or yellow potatoes cut to equal sized chunks
red or yellow onion that has been cut into equal sized chunks
4 or more white button mushrooms
2-3 cloves of garlic, finely chopped
2-3 twigs of fresh rosemary (Finally using my rosemary plant!)
Olive oil

Toss the potato chunks in a little olive oil and place in square casserole dish with one twig of rosemary. Cover with tinfoil and cook at about 375 C for 30-45 minutes (I do this recipe a bit by eye, and every oven is different. The main thing is that the potatoes always take longer than the chicken, so get them in first while prepping the bird.).

Meanwhile, cut onions, wash mushrooms and set aside. Gently open the skin on the chicken so that you have a pocket, don't take the skin off completely. Drizzle a little olive oil inside and place half the garlic under the skin. Rub the garlic into the chicken, pushing it into the legs and place one of the remaining two twigs of rosemary. Repeat with other leg and set aside.

Once the potatoes have started to soften up a bit on the outside, push them to the side of the casserole dish and arrange two legs of chicken in middle. Arrange the mushrooms and onions around the edges, recover with tinfoil and put back in the oven.

Cooking this can take anywhere from 1-2 hours ish, so keep an eye on it. As the chicken cooks, rotate the casserole and using a turkey baster, bring some of the liquid in pan over the veggies and chicken. Make sure meat is white and juices run clear when chicken is pierced.

When chicken is done, pull out of casserole, cover and set aside on a plate. Return potatoes to oven uncovered for a final quick crisping.

Enjoy the roast! I certainly did. Leftover over roast potatoes the next day are amazing.