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Roast Chicken with Vegetables

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CATEGORY CUISINE TAG YIELD
Meats Latimes3 4 servings

INGREDIENTS

8 Carrots
2 Onions
8 sm White or red boiling potatoes; (abt 1 1/2" in dia)
3 ts Salt
1 1/2 ts Black pepper
4 Sprigs Fresh rosemary
(or 1 tbspn dried rosemary)
1 Whole Chicken; (3 to 4 lbs)

INSTRUCTIONS

Preheat oven to 425 degrees. Peel carrots and cut crosswise into 1
1/2-inch-long pieces. Cut thicker pieces in half lengthwise as well. Peel
each onion and cut into quarters. Wash potatoes under cold water to get rid
of any dirt. Leave them whole and unpeeled. Scatter carrots, onions and
potatoes on bottom of 13- by 9-inch baking or roasting pan. Sprinkle 1 1/2
teaspoons salt and 1 teaspoon pepper over vegetables, and lay 2 sprigs
rosemary on top. If using dried rosemary, put 1 tablespoon in palm of your
hand and crumble over vegetables. Giblets, which consist of the liver,
gizzard, heart and neck, are usually in a package inside the cavity of the
chicken, between legs. Be sure to remove giblets before roasting; they may
be discarded or refrigerated for another use later. If there is a
pale-yellow chunk of fat on either side of cavity, pull or cut off and
discard. Hold chicken under cold running water and rinse inside and out.
Shake off excess water and pat dry with paper towels. Sprinkle remaining 1
1/2 teaspoons salt and 1/2 teaspoon pepper over outside of chicken, rubbing
all over skin. Set chicken, breast-side facing up, on top of some of the
vegetables, with remaining vegetables surrounding bird. Insert dial-type
(not instant-read) thermometer into thickest part of breast, taking care
that rod of thermometer does not touch any bones. Put chicken in center of
oven, set timer for 30 minutes and roast. When timer rings, remove pan from
oven and, using large spoon, turn over vegetables that surround chicken.
Don't bother with vegetables under chicken. Return pan to oven and set
timer for 30 more minutes. Take chicken out of oven again to check for
doneness. Insert tip of small paring knife into meat where thigh attaches
to body. If juices that run out are pink, chicken needs to continue cooking
another 10 to 15 minutes. If juices are clear, chicken is done. Meat
thermometer should show temperature of 170 to 180 degrees when done. Tent
chicken with foil and set aside to rest 10 minutes. Carve chicken. Scoop
vegetables out of roasting pan and transfer to serving platter. Remove fat
from pan juices. Arrange cut chicken pieces on top of vegetables, spoon
some pan juices over chicken and vegetables, scatter remaining rosemary
sprigs on top, and bring dish to table for serving. Yields 4 servings.
Each serving: 620 calories; 1,970 mg sodium; 152 mg cholesterol; 31 grams
fat; 42 grams carbohydrates; 42 grams protein; 2.62 grams fiber
Recipe Source: Los Angeles Times - 04-21-1999 From Marion Cunningham
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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