FA+
Shop
2934 submissions
Please Fave the Original Submission: click here
Enjoy the fifty shades of chicken from
!
Perfect for a Sunday night dinner, I made this and was surprised at how simple it was, especially for my first whole chicken. Surprisingly, they can be bought for as little as $5-6 dollars, and with the veggies, is shockingly cheap. I added lemon and extra olive oil to make it taste sweet and have a nice shine to it, but here's the recipe:
What You Need:
1 whole chicken
1/2 lemon, quartered
2 cloves garlic
1 small onion, quartered
3 small potatoes, chopped
1/2 small bag of baby carrots
3 TB butter
1 cup chicken broth
3 sprigs rosemary
1/2 tsp garlic powder
salt and pepper, to taste
Recipe:
Preheat oven to 350 degrees.
Remove neck and giblets from cavity of chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
Place potatoes, carrots, and half of quartered and separated onion in the bottom of a 9x13 inch baking pan. Pour the chicken broth over the top of the vegetables.
Season cavity of chicken with salt and pepper. Stuff cavity with lemon, garlic, 2 sprigs of rosemary, and remaining half of the onion. Place chicken over the top of vegetables in baking pan.
Loosen skin from the breast meat of the chicken by running a small spatula gently underneath the skin. Spread 2 tablespoons of softened butter underneath the skin on both breasts. Use your fingers to smush it around on top of the skin.
Season the outside of the chicken and vegetables with remaining sprig of chopped rosemary, salt, pepper, and garlic powder. Melt the remaining tablespoon of butter and drizzle over the top of the chicken.
Make a little tent of aluminum foil and cover the breast meat of the chicken. After about and hour and a half, remove the aluminum foil and continue roasting. Roast your chicken for about 20 minutes per pound, or until a meat thermometer placed in the thickest part of the thigh reaches 165 degrees.
Slice and serve with the roasted veggies, and the pan drippings ladled over the top!
Enjoy! :D (I am using the leftover carcass for stock in my chicken barley soup tomorrow night)
Cooked in the kitchen of:
-Huttser Coyote
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Enjoy the fifty shades of chicken from
!******************************Perfect for a Sunday night dinner, I made this and was surprised at how simple it was, especially for my first whole chicken. Surprisingly, they can be bought for as little as $5-6 dollars, and with the veggies, is shockingly cheap. I added lemon and extra olive oil to make it taste sweet and have a nice shine to it, but here's the recipe:
What You Need:
1 whole chicken
1/2 lemon, quartered
2 cloves garlic
1 small onion, quartered
3 small potatoes, chopped
1/2 small bag of baby carrots
3 TB butter
1 cup chicken broth
3 sprigs rosemary
1/2 tsp garlic powder
salt and pepper, to taste
Recipe:
Preheat oven to 350 degrees.
Remove neck and giblets from cavity of chicken and discard. Rinse chicken inside and out and pat dry with paper towels.
Place potatoes, carrots, and half of quartered and separated onion in the bottom of a 9x13 inch baking pan. Pour the chicken broth over the top of the vegetables.
Season cavity of chicken with salt and pepper. Stuff cavity with lemon, garlic, 2 sprigs of rosemary, and remaining half of the onion. Place chicken over the top of vegetables in baking pan.
Loosen skin from the breast meat of the chicken by running a small spatula gently underneath the skin. Spread 2 tablespoons of softened butter underneath the skin on both breasts. Use your fingers to smush it around on top of the skin.
Season the outside of the chicken and vegetables with remaining sprig of chopped rosemary, salt, pepper, and garlic powder. Melt the remaining tablespoon of butter and drizzle over the top of the chicken.
Make a little tent of aluminum foil and cover the breast meat of the chicken. After about and hour and a half, remove the aluminum foil and continue roasting. Roast your chicken for about 20 minutes per pound, or until a meat thermometer placed in the thickest part of the thigh reaches 165 degrees.
Slice and serve with the roasted veggies, and the pan drippings ladled over the top!
Enjoy! :D (I am using the leftover carcass for stock in my chicken barley soup tomorrow night)
Cooked in the kitchen of:
-Huttser Coyote
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 720px
File Size 192.1 kB
Comments