No, I’m not talking about the old movie with Bo Derek.

It’s what my hubby rated supper last night. He said, “On a scale of 1-10, this was a ten.” I would say he liked it!

I hate having the oven on when it is so hot, but I needed to bake some things as well and decided to fix a few things and get them out of the way. So, I roasted a chicken with potatoes and carrots. It was good and flavorful.

Roast chicken and vegetables
• 1 roasting chicken – whole (4-6 pounds)
• salt
• pepper
• rosemary sprigs
• 1 t turmeric
• 1 T lemon juice
• 1 head garlic, cut in half crosswise
• 1 large onion cut in half
• 4 carrots
• 4-5 medium russet potatoes, peeled, and cut in chunks
• 3 T Olive oil
• 1 T cornstarch
• 1 t butter
• ¼ c water

Directions

Preheat the oven to 425 degrees F.
Take a Dutch oven, spray with non stick cooking spray.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the rosemary. Put the carrots, potatoes, onion halves, and garlic on the bottom and put the chicken on top. Mix the olive oil and lemon juice together and pour over chicken. Sprinkle the turmeric, salt and pepper on top of the chicken. Add the water to the side.

Roast the chicken for 1 hour, 15 minutes covered. Take cover off and roast for another 15 minutes so chicken browns and it is cooked through or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 15 minutes.
On top of the stove, take the Dutch oven and put over a burner on low heat. With the drippings, cornstarch, and butter, make a sauce.

Slice the chicken onto a platter and serve it with the vegetables with the sauce.

Hopefully tonight’s supper will rate an equally high score…it might be a tough act to follow!