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I found this is the local paper and plan to make it this week

*** If you wanted to save some time, you could skip the browning step. But it does help produce a more flavorful sauce and speeds cooking.

Roasted chicken with root vegetables and garlic

1 teaspoon garlic powder
2 teaspoons kosher salt
3 to 4-pound whole chicken
3 tablespoons butter
4 sprigs fresh thyme
3 sprigs (each about 4 inches long) fresh rosemary
1 yellow onion, quartered
12-ounce bag baby carrots
1 pound new potatoes
1 lemon, quartered
6 cloves garlic, peeled but left whole
Ground black pepper, to taste

Heat the oven to 300 F.
Combine the salt and garlic powder, then rub the mixture over and under the skin of the chicken. Set aside.

In a 5 1/2-quart (or larger) Dutch oven over medium, melt the butter. Add the thyme and rosemary. Heat for 30 seconds.
Add the chicken, breast down, and brown for 4 minutes. Use tongs to carefully turn the chicken and brown on the bottom for 6 minutes.

Arrange the onion, carrots, potatoes, lemon and garlic cloves around the chicken, then place the lid over the pot. Transfer to the oven and roast for 1 hour 15 minutes, or until the breast reads 160 F on an instant thermometer.

Transfer the chicken to a platter and tent with foil. Use a slotted spoon to transfer the vegetables to a serving bowl. Cover to keep warm. Discard the lemons and any herb stems from the pot.
Place the pot over medium heat and bring to a boil. Cook until reduced and thickened, about 5 minutes. Adjust seasoning with salt and pepper. Serve drizzled over the chicken and vegetables.
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