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LAST NIGHT I MADE A BIG SUNDAY NIGHT DINNER...BUT JUST FOR A FRIDAY!

WE HAD ROASTED CHICKEN WITH VEGETABLES, BRUSSEL SPROUTS..

HERE IS THE MAIN INGREDIENTS..HOWEVER, I DID NOT MAKE THE PASTA SIDE...WE HAD PLENTY OF FOOD WITHOUT IT!

I FIRST TAKE A BIG AND DEEP CAST IRON PAN AND PUT THE HALVED POTATOES IN IT. THESE ARE PURPLE AND YELLOW FINGERLING POTATOES...THEY ARE SOOO GOOD..BUT ANY WOULD DO..

THEN I RINSE OFF THE CHICKEN AND PUT IT RIGHT ON TOP..

DONT FORGET TO DRY IT OFF WITH A PAPER TOWEL..

I FORGOT TO ADD ONIONS TO THE POTATOES SO I JUST CUT ONE UP AND STUCK IT AROUND THE SIDE..

THEN I TIED THE LEGS TOGETHER..

THEN TO MAKE THE BREAST NICE AND JUICY I PULL UP THE SKIN

AND ADD BUTTER.

THEN I SEASONED IT UP WITH SALT, PEPPER, GARLIC POWDER AND POULTRY SEASONING.

AND IN THE OVEN IT WENT!

I ROASTED IT AT..

FOR ALMOST 3 HRS..BASTING ABOUT EVERY 30 MINUTES OR SO FROM THE JUICES IN THE BOTTOM OF THE PAN.

THEN I GOT READY WITH THE BRUSSEL SPROUTS. I DICED UP 4 PIECES OF BACON, 2 SHALLOTS ( ANY ONION WOULD DO ) AND HALVED THE BRUSSEL SPROUTS.

I DRIZZLED SOME OIL IN THE SKILLET AND ADDED THE BACON AND ONIONS.

GET THE BACON NICE AND CRISPY

THEN POUR IN AROUND 1 CUP OF CHICKEN BROTH..

AND SCRAPE UP ALL THE YUMMY BITES ON THE BOTTOM OF THE SKILLET

THEN PUT IN THE BRUSSEL SPROUTS

AND PUT A LID ON IT..

LET IT COOK FOR A COUPLE OF MINUTES..AND THEN ONCE THEY BROWN UP, THEY ARE DONE..ONE OF THE BEST WAYS TO COOK BRUSSEL SPROUTS EVER!!

THEN GET THE CHICKEN OUT OF THE OVEN ONCE ITS DONE..IT SHOULD BE AROUND 165 DEGREES.

I REMOVED THE CHICKEN TO THE CUTTING BOARD AND ADDED THE CAN OF CARROTS..YOU WOULDNT WANT THEM TO GO IN THE SAME TIME OF THE CHICKEN BECAUSE THEY WOULD BECOME MUSH..IF THEY WERE FRESH THEY COULD HAVE WENT IN AT THE SAME TIME..