Roasting chicken never used to turn out well for me. Either is never came up to the right temperature or it was over done. This version was very simple and made the kitchen smell awesome! The left overs made for a very tasty warm chicken salad sandwich!
From Food Networks Favorites:
The Ultimate Roast(ed) Chicken...sorry had to correct the grammar!
1 free-range whole chicken
1/2 bunch each of fresh oregano, thyme, and parsley (save some money...buy the poultry bunch in the fresh boxed herbs)
1/4 pound butter, softened
Kosher salt and fresh ground pepper
1 orange, quartered
3-4 cloves garlic
1 onion, quartered
6 strips smoked bacon
1. Preheat oven to 425. Rinse chicken inside and out, pat dry. Mash butter and spread on the outside of the chicken. Place the herbs, onions, garlic and orange in the chicken. Season the outside with S&P.
2. Tie legs together and place breast side up in a roasting pan (don't forget to spray the rack of the pan so the chicken doesn't stick!). Lay the bacon across the chicken and roast for 25 minutes.
3. Remove the bacon, baste the chicken with drippings and cook for another 40 minutes or until internal temperature reads 180.
4. Let chicken stand, covered, for 10 minutes.
Family Factor: one of the best chickens yet! Loved the sides!
Stomach Factor: mild
Time Factor: very quick to get into oven...cooking time may not be for a week-day meal
Optional Side:
Rhineland Potato Salad (hot German-style potato salad)
1/2 pound bacon, diced
3/4 C onion chopped
1/3 C green pepper, chopped
6 C potatoes, cubed
3/4 C mayo
1/3 C pimento chopped
1/4 C yellow mustard
1/4 C sugar
1 t salt
1/8 t pepper
Cook bacon, onions and pepper until bacon is crisp, drain. Add to remaining ingredients and toss lightly. Wrap in heavy duty foil and place in oven with chicken for last 40 minutes.
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