12.07.2007

Herb Roasted Chicken with Potatoes

Herb Roasted Chicken with Potatoes

I double the herb mixture and put half on the potatoes.
The veggies serve as a roasting rack. :)

Here's the recipe.
3 to 3 1/2 half pound whole chicken
2 Tablespoons Extra Virgin Olive Oil (EVOO) plus more for the potatoes
2 cloves garlic, minced
6-8 medium red potatoes, quartered
2-3 large carrots, sliced
2-3 ribs celery, sliced
1/2 of a large onion, sliced

Double this part if making potatoes in the same pan:
In a small bowl, stir together:
1 t. dried basil
1/2 t. salt
1/2 t. ground sage
1/2 t. dried thyme
1/4 t. lemon pepper seasoning OR black pepper

Instructions:
Preheat oven to 375 degrees

Chop up the veggies and place in the bottom of a roasting pan. Drizzle with olive oil and sprinkle half the herbage on top, mix to coat evenly.

Rinse the inside of the bird. Pat dry with paper towels. Tie legs together if you are getting all fancy. Twist wings under back. Rub down your bird with about 2 T. of EVOO and then rub some garlic into it.
Sprinkle the herbage on the bird, and rub it all in.
Place bird, breast side up, on top of the potatoes.Roast, uncovered in a 375 degree oven for 1-1/4 to 1-1/2 hours or until drumstick move easily in their sockets and chicken is no longer pink (180 degrees F). Remove from oven. Loosely cover with foil and let rest for 10 minutes before carving.


Cooks Note: This recipe is very versatile. You can make it with or without the potatoes and you can adjust the herbage to your liking.
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