Sunday, January 23, 2011

Roasted Herb Chicken with Roasted Carrots and Potatoes


Do you think of yourself as a good cook?  Do others think of you as a good cook?  Well, after cooking this, people will ask you if you are a trained chef.  

If you have never worked with a whole chicken, it is about time to enter into the world of whole chickens.  They are so extremely easy and satisfying.  I make one at least once a week.  After eating all of the meat off of the bones, I use the carcass to make my own homemade chicken broth.  Never throw away a carcass.  Grab those bones out of people's hands if you have to.  After tasting homemade broth, you will see that store bought chicken broth tastes like flavored water.  

The next recipe post will be my homemade chicken broth.  So if you make this recipe before the broth recipe is posted, freeze your carcass.  

Oh, one more thing.... don't forget to remove the gizzards from the chicken.    Stomach getting queasy?  Wear a glove. 

Roasted Herb Chicken

1 (3- to 4-pound) whole frying chicken
Herb Rub for Chicken:
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon ground sage
½ teaspoon dried thyme
½ teaspoon ground black pepper
1 tablespoon olive oil

Heat oven to 375o

Combine 2 tablespoons olive oil, garlic and seasonings in a small saucepan. Cook over low heat until the fragrance of the seasonings can be smelled.  Remove from heat. 

Using a spoon or your fingers, separate the skin from the meat of the chicken.  Pour and spread olive oil mixture all over underneath the skin of the chicken.  Rub remaining tablespoon of olive oil on the outside of the chicken.        

Place chicken in a shallow baking dish or roasting pan, breast side up.  Insert a meat thermometer into the center of one of the inside thigh muscles.  Make sure thermometer is not touching the bone.  Roast uncovered at 375 for 1 to 1¼ hours, or until juices run clear and chicken is cooked through (180-185 F).  Use the chicken juices to pour over individual servings.

Recommended Side Dish

Roasted Carrots and Potatoes

 

1 bag (16 ounces) peeled baby carrots
3 medium sized russet potatoes, cut into quarters and then cut into 1-inch segments
2 medium sweet potato, cut into quarters and then cut into 1-inch segments
1 teaspoon dried marjoram
¼ teaspoon ground black pepper
1 teaspoon dried thyme
½ cup olive oil
1 teaspoon salt
3 cloves garlic, minced
1 teaspoon onion powder

Preheat oven to 375o

Place carrots and potatoes in a large shallow baking dish.

Combine olive oil and remaining ingredients in a small bowl.  Drizzle mixture over carrots and potatoes.  Stir to coat. 

Bake for 1 to 1¼ hours, stirring carrots and potatoes after 30 minutes.  Carrots should be tender and potatoes should be crisp brown. 

4 comments:

  1. Love this and can't wait to try these recipes!

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  2. What lovely friends you have! :) Still remember eating this one evening when you had Jason and I over in your backyard. It was so delicious!

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  3. I promise I'll try, maybe next week :) Still scared esp. when you mention gizzards, remember I'm pregnant and raw chicken is already hard on that :) Maybe i can find one with the gizzards removed???

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  4. Felt inspired after last night. Went and bought myself a whole chicken and it was well worth sticking my hands under the skin! (Ew!) It was incredible! I would SO pay money for more recipes!

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