Monday, November 14, 2011

Roasted Chicken with Potatoes and Carrots

I've been experimenting with different herbs and spices, and I'm now ready to declare my favorite method of roasting chicken in a covered roaster.

1 whole chicken
6 potatoes, cut
6 carrots, cut
6-8 cloves of garlic
3-4 Tbl crushed rosemary
1-2 Tbl fresh thyme
1/4 C lemon juice
salt & pepper to taste

Preheat oven to 375F.

Remove the giblets and neck from inside the chicken and rinse the chicken inside and out with cold water. Pat dry with paper towel.

Mince or crush 3 cloves of garlic. In a small bowl, combine minced garlic, thyme, 2 Tbl rosemary, salt, pepper, and lemon juice. Pour mixture into the chicken cavity. I didn't have string to truss up the chicken, but you can do that if you want. Put chicken breast side down in your roasting pan. This makes the chicken breast amazingly moist and tender.

Peel the remaining garlic gloves and cut them in half (if large enough). Carefully cut slits in the loose parts of the skin, and put the remaining garlic under the skin.

Cover the chicken with the potatoes and carrots. Sprinkle with remaining rosemary and more salt and pepper (if desired).

Cover and bake for 1-1/2 hours. Allow to stand for 10 minutes before carving. There should be enough juice to make a very tasty gravy.

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