Seriously Simple: Vertical roast chicken is my go-to Friday night dinner
By Diane Rossen Worthington, Tribune Content Agency
on
2 tablespoons olive oil
1 tablespoon soy sauce
1teaspoon grated fresh ginger
1 tablespoon preferred garlic seasoning salt (see note)
For the meal:
One 3 1/2 to 4 1/2 pound fryer chicken, cleaned and patted dry
1 onion, thinly sliced
1 pound baby potatoes
3 carrots, peeled and thinly sliced
2 to 3 tangerines, washed and quartered
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