Side Pannel
Herb-Roasted Chicken
Herb-Roasted Chicken
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Fall
Ingredients List
- 2 tb Olive oil
- 2 tb Butter or margarine; melted
- 1/3 c White vinegar
- 3 tb Lemon juice
- 3 tb Chopped fresh or
- 1 tb Dried tarragon
- 1 Garlic clove; minced
- 1 ts Salt
- 1 ts Pepper
- 1 lb Small round red potatoes;
- -unpeeled
- 1 c Celery slices
- 1 Jar (2-ounce) sliced
- -pimiento; drained
- 1/4 c Chopped fresh parsley
- 1 Whole; (5- to 6-pound)
- -chicken
- 1/4 c Hot water
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. ӢWhile 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. ӢLet 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. ӢRoast 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."
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. ӢWhile 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. ӢLet 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. ӢRoast 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."
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