I don't know about anyone else but my Mom used to make/buy me birthday dinners every year & this recipe is probably top on the list! For some reason or the other most people find it ridiculous that I make a whole chicken, well they would make it too if #1 if any of them cooked or #2 they knew how to cook it. Well now I am sharing a simple and delicious recipe with anyone that is lucky enough to fall upon it. ;)
Alright, I know it's pretty disgusting but first and foremost PLEASE remove the gizzard bag & whatever else they stuff inside these oven stuffer roasters! Another thing, please also follow directions for cooking your chicken according to it's weight, etc. Some of the oven stuffer roasters come with a white button that pops up when the chicken is ready to come out of the oven, another reason I like Perdue.
Ingredients
-1 whole chicken/oven stuffer roaster
-5 garlic cloves (not peeled!)
-5-7 potatoes (more or less if you want!)
-4-5 carrots (or more again!)
-olive oil
-balsamic vinegar
-salt & pepper
-onion powder
-garlic powder
-parsley
Preparation
Before we get to the chicken, in most cases I find it takes the potatoes & carrots a little longer to cook than the chicken so let's get them in the oven first. Cube the potatoes, slice the carrots and throw them in a 1-2" deep dish. Coat the potatoes with both oil and balsamic vinegar. Throw in a couple garlic cloves (whole cloves, unpeeled). Also season the potatoes & carrots with the salt & pepper, onion & garlic powder, & also parsley. Stir all of this together so that each piece gets some of that delicious seasoning.
Cover the dish with with aluminum foil & place in the oven at 350 degrees. On to the chicken...
Like I said, first things first, PLEASE remove whatever they have stuffed inside that chicken. I like to rinse off my chicken as well, there is usually a thin yellow layer over the skin of the chicken, try to peel as much of that off as you can. Also try to remove the chunks of fat that you will most likely see at the ends of the chicken. The skin gets crispier with less of that fat underneath!
What I like to do is place the chicken, breast side up, in a semi deep glass dish, where the juices can flow around the bottom & there is enough room to not pour olive oil every where. So start with pouring olive oil over the chicken, coating the skin available to you. Next coat the skin with salt, pepper, garlic powder, onion powder, & parsley. I use a lot of seasonings because I like a lot of flavor & the crispy skin that comes with it. Lastly, throw a clove or two in the same dish with the chicken & maybe one of them inside the chicken. Believe it or not, all of this roasted garlic is pretty damn delicious.
Place this in the oven next to the potatoes & carrots or above or below. Above or below however, you will need to switch the position of the dishes while cooking. Uncover the potatoes & carrots about a half an hour from their start or until they are tender enough to pierce with a fork. Every now & then toss the carrots & potatoes so they don't get dry, you may need to add more oil. I usually let them crisp a little, I think it may enhance the balsamic flavor. I usually do a little fork & taste test to make sure the potatoes & carrots are tender to my liking.
Also, baste the chicken with the juices that have formed in the dish, it helps keep the chicken moist as well as crisp the skin a little more. I occasionally will add more seasonings because they tend to cook off the food, do a taste test every now and then. Remember! Cook the chicken according to the appropriate instructions for the weight, etc. A good hint is when the juices from the chicken run clear. Serve & Enjoy!
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Lacy DeVeney writes about food and recipes @ http://lacycookingitalian.blogspot.com/, places to eat @ http://goodeatsinnyc.blogspot.com/, & celebrity gossip @ http://lacysegossip.blogspot.com/
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