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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This is a to-die-for chicken roast! My husband loves it and asks for it all the time. The meat stays tender, moist and full of flavor while the skin crisps up perfectly! You can add or subtract the vegetables for whatever kind you like best. This is a great dinner meal for a whole family, it incorporates so many veggies and goes great with French bread. Ingredients:
1 broiler-fryer chicken |
1/2 cup butter, melted |
1 tablespoon olive oil |
2 -4 carrots, peeled and sliced into bite sized pieces |
4 -5 small red potatoes, cubed |
1 medium white onion, diced |
2 -4 celery ribs, sliced into bit sized pieces |
1 tablespoon fresh rosemary, minced |
2 -3 garlic cloves, minced |
2 teaspoons dried thyme |
3 bay leaves |
Directions:
1. preheat oven to 375.
2. melt butter in small bowl.
3. add garlic, thyme and rosemary to butter and set aside.
4. prepare chicken (rinse off pat dry etc - ) set in a 13X9 dish.
5. separate the skin from the breasts and drumsticks of the chicken so you can fit your and in between the meat and skin.
6. heat up olive oil in a sauté pan over medium heat.
7. add onion and sauté until translucent and soft.
8. while onions cook put potatoes carrots and celery into dish around the chicken.
9. Now it gets fun and yummy!
10. Spoon some of the onions into the cavity of the chicken
11. Put one bay leaf in the cavity along with the onion.
12. Spoon some more under the skin of the chicken breasts and drumsticks.
13. Put one bay leaf under the skin of each breast.
14. put the rest of the onions in the dish along with the other veggies.
15. Spoon some of the herb butter under the skin of the chicken.
16. Pour the rest of the herb butter onto the chicken
17. Put into the oven and bake for 40-50 minutes or until chicken in cooked through and enjoy!
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