Changing it up and Making it Even Easier

I loved that slow roast chicken from a few weeks ago so much I’m trying it a new and even easier way.  I decided to see how it turns out with even fewer steps, and less planning necessary.  I took my chicken out of the refrigerator, and put it on some paper towels to dry it off, and laid a towel across the breast as well. While my chicken was sitting and drying I sliced up half of a large, sweet onion, dumped in an 8 Oz packaged of sliced baby bella mushrooms (they were on sale; I have a lot of them) and cut up a large carrot.

To make this really simple, I put oil in the bottom of a Pyrex baking dish, added the veggies, and salted them lightly- maybe a teaspoon or so of salt.  I rubbed the now dry chicken with olive oil, and sprinkled on 2 already prepared spice mixes.

I don’t’ generally like pre-made spice blends, but these are quite good, and I recommend them highly.  The Moroccan Road is one of my favorites, and I use it on chicken all the time, but it is also great on lamb and roasted vegetables.  It has the deep earthy flavors, of cumin and cinnamon with a hint of mint.  I looked on their website, and they have changed the name to Moroccan Roast.  I got them both at Whole Foods Market, but you can probably find them at any good grocery store.  Or on their website.

 

 

 

 

 

 

 

 

 

I skipped the brining process and just laid the chicken right on the vegetables, added 1 cup of chicken stock, and put it into a 275° oven for 3 hours.  It was just delicious!  I love chicken!