If you all read my resolutions, you'll know that I wanted to take the time out to talk about each blog that I'm sharing recipes from. I feel like it's incredibly fitting to have Jen from Beantown Baker as my first lil schpeel.
When I first started blogging, I didn't really know where to go, what to do. I didn't really know that I would turn Fantastical into what it is now. I just thought I'd be sharing with strictly family and friends, almost like a personal journal. Then I started searching for new recipes and the first blog I fell in love with was Beantown Baker. There are so many incredible recipes on it (to name a few: Peppermint Brownie Mosaic Cheesecake, Blueberry Cinnamon Rolls, and Oreo Cupcakes). I personally have tried these: 40 Clove Garlic Chicken, Crockpot Pulled Pork, and Homemade Ding Dongs. Not to mention, when I left a comment professing my love for her blog, Jen came right back and commented here on my blog. :)
Recipe from Beantown Baker
What you need:
- 2 onions, quartered
- Celery, diced
- 4 to 6 carrots, diced
- 1 (5 to 6 lb.) roasting chicken
- Salt and pepper, to taste
- 1 bunch each fresh thyme, sage, and rosemary
- 4 lemons
- 3 heads of garlic, cut in half across
- 2 tbsp. butter, melted
- Preheat your oven to 425* and place veggies in the bottom of a large roasting pan.
- Prepare your chicken by removing the giblets and rinsing it. Pat dry and place in roasting pan.
- Salt and pepper chicken (inside and out). Stuff with herbs, 1 lemon (cut up), and 2 halves of garlic.
- Brush the outside with melted butter and sprinkle with more salt and pepper. Tie the legs together with kitchen twine.
- Cut 2 lemons in quarters and place around chicken with the rest of your garlic halves.
- Cook for 1 1/2 hours until chicken is cooked all the way through.
- Slice and garnish with additional lemon, sliced, veggies, and garlic.