Roast chicken recipe made enough for two baking trays

Photos - local - loesche week4
Loesche students Solomiia Dilai, Bob Hamdamov, Adam Khashab,Jada Montgomery, and Nilufar Tokhirova prep vegetables for the roasted chicken and vegetables recipe that they learned to make during week 4 of the My Daughter's Kitchen cooking program.

Chop, chop, chop! Everyone had a chance to practice their knife skills with this recipe-onions, carrots, garlic and potatoes.  There was enough for two trays! The "icky part” was handling the chicken and tucking it in between the veggies. “Remember, wash your hands after touching the chicken,” Adam Khashab repeated. Adding some  leftover veggies to our lettuce and cucumbers, gave us a nice salad to eat, too.  We made a quick salad dressing with some oil, vinegar, salt, pepper and lemon juice. It was almost gone before the chicken was  finished. This left plenty to eat and enough to take home for our parents to taste. Another great meal!