Have a seat…help your self. Its Sunday Supper. Roast chicken with potatoes, carrots & onions ♥
(Can you make out it’s a whole chicken surrounded by veggies? lol. Also, I tossed a couple pats of butter to drippings/gravy. Split second decision, adds a richness. I usually make thin gravy with drippings and stock from inners, smoothing it out thru seive. BUT it’s over 100º on this day so…I couldn’t take the heat so I had to get out of the kitchen. As you can see, it doesn’t really matter. Just would look prettier 😀 Tastes great as is, so ; p )
Its really really delicious. It looks a little messy due to combination of TOO HOT to handle, chicken falling off bone yet still juicy & my nice big ” Lidia Bastianich” platter is still packed away in a box 😦 & my sister’s only platter was smaller. Thinkin Tim Gunn again! “Make it work”. lol
Keep in mind I have hungry people over my shoulder…no time for photo shoots, haha
I hope I’m a little helpful, at least, with my usual lack of measuring & timing. Although…I did set the timer this time! Woohoo….
Preheated oven to 350º.
I started with a large chicken. Took inside “stuff” out & put it in saucepan of salted water to make extra chicken stock. I can’t throw that stuff away.
Drizzled it with EVOO & butter. Then I sprinkled a little kosher salt & Adobo seasoning (that contained salt, garlic, bitter orange, oregano, pepper….).
Placed chicken in roasting pan on rack.
Peeled quite a few carrots (because its MY favorite part) & cut them in large pieces.
I drizzle EVOO on veggies too. & LITTLE sprinkle of kosher salt.
I put the chicken and carrots in oven at same time, for 1 hour.
Then I add cut up potatoes & onions. Baste chicken & veggies. I added a little water to roasting pan too…for chicken broth at end. 1/2 to 1 cup…
Set timer for 90 minutes. I know! That seems so long! But I thought “well, I’ll keep my eye on it”. NOT. I ran an errand assuming I’d be back within an hour. Wrong….as I came in the door, timer beeped. Turned out to be a good thing!
It all turned out perfect. Chicken crispy skin, falling off bone but still juicy. Vegetables were perfect too. Browned on edges of most, tender/DONE yet not mushy!
Hope that works the same for any1 else trying this! ♡
BTW…I do NOT use those “baby carrots” to cheat because they do NOT turn out the same. They turn out weird, odd consistency. Something wrong there. Just sayin.
Yeah…if I were a chef, I would’ve wiped edge of platter. lol
I had my hands full, HOT & was learning on the spot that platter was a little small 😀
I do all that….for this size plate! For real!
1 piece of chicken, 2 potatoes, couple carrots, a little onion & a drizzle of pan drippings 😀
Obviously its for family ♥
Please…NEVER let pan drippings go to waste. Best #GRAVY !
can you hear heaven open?
& if no fresh herbs, have this in freezer 😀
Reblogged this on dawns-ad-lib.com® and commented:
Updating a little.. life is constant change. So somethings need to to stay the same #stability #structure #security
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This is one of my FAVORITE dinners………yours looks so inviting! Love the roasting ideas and will be trying it! Thanks!
This really looks delicious. Actually makes me feel hungry. Thanks for sharing this!
I go in spurts. I’ll cook or do something that I post for awhile…then I go MIA for awhile…burn out. But I always come back 😀
That looks wonderful!
I have to admit my sister was thrilled with it! A slight pat on my back. LOL Well…shes picky and of little faith (to her credit…from experiences of pink chicken or more then al dente veggies) 😀
Appreciate yur comment still…very much.
Of course! I love a roasted chicken, one of my favorite dishes to eat! Hey, we all have had our fair share of experiencing undercooked chicken, it happens!
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