ROAST CHICKEN with ROASTED POTATOES

» Site Navigation
Home Page The Villages Maps The Villages Activities The Villages Clubs The Villages Book Healthcare Rentals Real Estate Section Classified Section The Villages Directory Home Improvement Site Guidelines Advertising Info Register Now Video Tutorials Frequently Asked Questions
» Newsletter Signup
» Premium Tower
» Advertisements
» Trending News
» Tower Sponsors




















» Premium Sponsors
» Banner Sponsors
» Advertisements
Closed Thread
Thread Tools
  #1  
Old 01-23-2015, 06:12 AM
senior citizen senior citizen is offline
Sage
Join Date: Sep 2008
Posts: 4,814
Thanks: 0
Thanked 0 Times in 0 Posts
Default ROAST CHICKEN with ROASTED POTATOES

Garlic Lemon Rosemary Roast Chicken with Roasted Potatoes


TIME: ABOUT THREE HOURS TO ROAST THE CHICKEN PLUS THE POTATOES

1 - 7 pound roasting chicken


8 cloves garlic, peeled and smashed


1 whole lemon cut into eight pieces


1 tablespoon dried rosemary


1 cup white wine


1 cup water


3 tablespoons extra virgin olive oil


salt & pepper


6 white potatoes cut into 1 1/2 inch chunks submerged in water until ready to use


 
Preparation Preheat oven to 350 degrees.


Pat chicken dry with paper towel inside and out.


Rub chicken all over with the olive oil.


Sprinkle 1/2 tablespoon rosemary inside chicken.


Stuff cavity with lemon and garlic.


Place chicken on rack in a shallow roasting pan.


Generously salt and pepper all sides of bird.


Sprinkle remaining rosemary across top.


Sprinkle chicken with a tablespoon of wine.


Pour remainder of wine and one cup water into pan.



Place a tent of foil very loosely atop chicken.
Roast for 2 hours and 20 minutes.




 
Remove pan from oven.


 
Drain potatoes, salt and pepper, toss them into bottom of roasting pan beneath rack.


Using tongs or long handled spoon turn the potatoes so they are well coated with pan juices.


 
Return pan to oven, replace foil tent, and continue roasting for 30 to 40 minutes.


Potatoes should be easily pierced with a fork.




 
Place chicken on a platter to rest for 5 minutes and spoon potatoes into a serving bowl.


The pan juices are good but potent.


Spoon them sparingly atop potatoes or carved bird.


Makes 6-8 servings.


 
Serve with Italian green beans..........plus a nice lemon cake for dessert.....


  #2  
Old 01-23-2015, 06:29 AM
DUBNJ11 DUBNJ11 is offline
Junior Member
Join Date: Nov 2014
Location: Village of De La Vista
Posts: 7
Thanks: 0
Thanked 0 Times in 0 Posts
Default

sounds good! Thanks
Closed Thread

Thread Tools

You are viewing a new design of the TOTV site. Click here to revert to the old version.

All times are GMT -5. The time now is 02:09 PM.