Monday, August 10, 2015

Oven Roasted Chicken with Vegetables





Hi Everyone! Today’s recipe is another great idea for any Special Occasion, so delicious, it would be perfect for thanksgiving but so easy to make that it’s perfect for every day of the week! I hope you give it a try!


Ingredients:
1 Whole Chicken
2 minced Garlic Cloves
2 T Extra Virgin Olive Oil
2-3 Sprigs Fresh Rosemary
1 Lemon
1 Tspn ground Thyme
1 Tspn Ground Black Pepper
1 Tspn Ground Sage


To serve:
1 Eggplant cut into chunks
4 medium Potatoes cut in chunks
3 Bell Peppers  cut in chunks
1 Onion cut in chunks
1/2 cup water or chicken broth


Prepare the chicken:
In a small bowl combine the olive oil with the garlic, and season this with the thyme, sage and black pepper, add in the juice of half a lemon. Place this in the microwave for about 30 seconds, just so the garlic will warm up a bit and start realising its flavor.  


Rinse the chicken with cold water, and pat it dry with paper towels. Loosen up the skin from the chicken, do not remove the skin completely, and be very careful not to tear it apart either.


Rub the chicken with the olive oil mixture. make sure to rub the oil beneath the skin of the chicken, on the meat, and also on the skin, all over the chicken, also rub the cavity of the chicken with this mixture.


Once the chicken is well seasoned on all sides, sprinkle some kosher salt all over the chicken. and massage it really well under the skin and on the skin of the chicken, also rub some salt inside the cavity. 

Fill the cavity of the chicken with the other half of the lemon and the rosemary sprigs, tie the legs together, and marinate the chicken for at least 30 minutes before cooking it.


Preheat the oven to 400ºF.


Place the chicken into a baking sheet, with the breast facing down,and cook at 400ºF for 30 minutes.


Prepare the veggies:
In a large bowl, combine all vegetables, and season them with one or two tablespoons of olive oil,season them with salt, pepper and crushed red pepper to taste, toss together, and set aside for a minute.

After 30 minutes, flip the chicken, so the breast will be facing up. Add in the vegetables in the same baking sheet with the chicken.  Add in about ½ cup of water or chicken broth.  Place this back in the oven for another 30 minutes or until the chicken is done and the vegetables are tender.


The internal temperature of the cooked chicken should be 165ºF


Once the chicken is done, let ir rest for five minutes before serving it.

Enjoy!

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