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| Herb-Roasted Chicken Recipe |
Category: Chicken
Rating:
N/A
Servings: 1
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Ingredients
2 tablespoon olive oil
2 tablespoon butter or margarine; melted
1/3 cup white vinegar
3 tablespoon lemon juice
3 tablespoon chopped fresh or
1 tablespoon dried tarragon
1 garlic clove; minced
1 teaspoon salt
1 teaspoon pepper
1 lb small round red potatoes; unpeeled
1 cup celery slices
1 jar (2-ounce) sliced pimiento; drained
1/4 cup chopped fresh parsley
1 whole; (5- to 6-pound) chicken
1/4 cup hot water
Cooking Directions:
Combine first 8 ingredients in a small bowl. Set aside.
Cook potatoes, covered, in boiling water to cover over medium heat 20 minutes or until tender. Drain and cool. Cut into bite-size pieces.
Combine potato, celery, pimiento, and chopped fresh parsley. Toss with 2 tablespoons oil mixture, and spoon into chicken cavity. Tie ends of legs together with string. Place chicken, breast side up, on a rack in a broiler pan. Brush with oil mixture.
Bake at 375° for 1 1/2 hours, basting frequently with remaining oil mixture. Add 1/4 cup hot water to pan; bake about 30 more minutes or until chicken is done. Makes 4 servings.
Rules for Roasting •Roasting chicken at a high temperature (450°) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. •While you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. •Let roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. •Roast chicken on a rack in a broiler pan so fat can drip off and away from the bird.
Notes: "Fresh fall vegetables roast inside the bird. Add salad and crusty French bread to complete this one-dish supper."
Recipe by: Southern Living
chicken
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