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 😀