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Wednesday, 24 April 2013

Crispy & Tender Roast Chicken

Another fun alternative for a roasted chicken.  It's baked on top of veggies, which can be eaten as a side dish.  The butter under the skin keeps the chicken tender and the butter on top of the skin helps make the skin nice and crispy.  Enjoy!

You can always tie the legs together, if you like, but the taste is great whatever way you bake it! This awesome chicken was made by my brother who lives 4500 miles away for the fam. It was a hit!

Crispy & Tender Roast Chicken

Preheat oven to 425F.
Mix the following and then place on bottom of a roasting pan (8x8, 9x13 work fine, too):
1 onion, coarsely chopped
3-4 carrots, coarsely chopped
1-2 potatoes, in wedges
½ tsp salt
½ tsp pepper
Sprigs of herb of your choice (oregano, rosemary, thyme, marjoram)
2 Tbsp olive oil
Prepare chicken as follows:
Salt & pepper the inside of your chicken before stuffing with:
2 halves of lemon
1 tsp garlic, chopped
A few sprigs of herb of your choice

Mix in a small bowl:
½ tsp salt
¼ tsp pepper
¼ tsp garlic powder
2 Tbsp butter, softened
Rub spices underneath skin of breast/legs as best as possible.
Melt an additional 2 Tbsp butter and spread over chicken.  Salt and pepper outside of chicken.
Put chicken on top of the vegetables in the roasting pan.
Roast for approx. 1 ½  hours.  Remove from oven and cover with foil for 15 minutes, until slicing and serving.

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