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  • Roast Chicken: It's what's for dinner tonight!

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    7 posts, 5 voices, 875 views, started Sep 26, 2010

    Posted on Sunday, September 26, 2010




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      Emerald
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      Saw this recipe on Food tv last week and had to try it  It is my send off into another spurt of meat free, and I think it is gonna be good. Even if you don’t make this, read through for the process, as there are some principles you can apply to making any bird remain moist. For example roasting the first few minutes breast down and then reducing oven temp (allows the other parts of the bird to catch up and all to be done at the same time and not overdone anywhere), and having wine in the pan alone will do wonders for any recipe:

      Roast Chicken and Potatoes

      Ingredients
      •1(3 to 4 pound) chicken, rinsed and patted dry
      •4 tablespoons (1/2 stick) unsalted butter, softened
      •2 tablespoons minced fresh rosemary
      •2 tablespoons minced fresh thyme
      •1 clove garlic, minced
      •Kosher salt and freshly ground black pepper
      •1/2 cup white wine
      •1 1/2 pounds red potatoes
      •2 tablespoons extra-virgin olive oil
      •Juice  of 1/2 lemon  

      Directions
      Allow the chicken to rest at room temperature for 30 to 60 minutes.  

      Preheat the oven to 425 degrees F.
      In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook’s Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.

      In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.

      Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.

      Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.  

      To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

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