butterfly22
LIF Adolescent
Member since 5/05 691 total posts
Name:
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Re: Roasted Chicken
oooh, I did find this one
Emeril Lagasse, 2002
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings
Herb Roasted Chicken:
1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
Preheat the oven to 475 degrees F.
Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
Baby Root Vegetables:
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil
For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.
Message edited 9/30/2005 10:32:55 AM.
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Elbee
Zanzibar
Member since 5/05 10767 total posts
Name:
Me
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Re: Roasted Chicken
that sounds delicious! I'm going to have to try it.
I just made one last week. It's so easy and you cannot mess this up.
I rinsed and patted dry a chicken. Sprinkled inside & outside the cavity with Adobo, Sazon, Paprika and some fresh pepper. Pressed this in with my hands.
Halved both a lemon & a lime and cut up 1 shallot in quarters. Put that in the cavity along with 2 cloves of whole garlic.
Around the roasting pan, I put cut up yellow onion (2-3 small-medium sized), baby carrots, and celery.
Oven on 375 and baked for 45 minutes. Took out and basted the chicken with it's own juices (from the cavity mostly).
Baked for another 20 minutes, basted again. Added some Olive Oil to the top if the bird to encourage browning and some chopped garlic.
Baste a few more times.
Baked a little longer (total of about 1-1/2 to 1-3/4 hour). Temperature should be 180 degrees (not near the bone though).
Make sure wings & legs don't burn, cover with tin foil if neccessary.
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