Friday Roast: The Perfect Weekend Dinner to Kickstart Your Weekend

2. Season the Roast:

Pat the chicken or beef roast dry with paper towels.
Rub the entire roast with olive oil and season generously with garlic powder, onion powder, thyme, rosemary, salt, and pepper. Make sure to coat it well on all sides.
3. Prepare the Vegetables:

In a roasting pan, add the quartered onion, carrots, and potatoes. Drizzle them with a little olive oil and season with salt and pepper. These vegetables will cook alongside the roast and absorb all the delicious flavors.
4. Roast the Meat and Vegetables:

Place the roast on top of the vegetables in the roasting pan.
Pour the broth around the roast to help keep it moist during cooking.
Roast in the oven for about 1 1/2 to 2 hours, or until the meat reaches your desired doneness (internal temperature for chicken should be 165°F, for beef around 135°F for medium-rare, or 150°F for medium).
Every 30 minutes, spoon some of the pan juices over the roast to keep it juicy and flavorful.
5. Rest the Meat:

Once the roast is cooked, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
6. Serve:

Carve the roast and serve it with the roasted vegetables on the side. For extra richness, melt a tablespoon of butter and drizzle it over the vegetables.
Serving and Storage Tips