Herb-Roasted Chicken Recipe - Cooking Index
Herb-Roasted Chicken Recipe - Cooking Index
| 2 tablespoons | 30ml | Olive oil |
| 2 tablespoons | 30ml | Butter or margarine - melted |
| 1/3 cup | 78ml | White vinegar |
| 3 tablespoons | 45ml | Lemon juice |
| 3 tablespoons | 45ml | Chopped fresh or |
| 1 tablespoon | 15ml | Dried tarragon |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Salt |
| 1 teaspoon | 5ml | Pepper |
| 1 lb | 454g / 16oz | Small round red potatoes - unpeeled |
| 1 cup | 110g / 3.9oz | Celery slices |
| 1 | -- (2-ounce) sliced pimiento, drained | |
| 1/4 cup | 36g / 1.3oz | Chopped fresh parsley |
| 1 | -- (5- to 6-pound) chicken | |
| 1/4 cup | 59ml | Hot water |
Combine first 8 ingredients in a small bowl. Set aside.
Cook potatoes, covered, in boiling water to cover over medium heat 20 minutes or until tender. Drain and cool. Cut into bite-size pieces.
Combine potato, celery, pimiento, and chopped fresh parsley. Toss with 2 tablespoons oil mixture, and spoon into chicken cavity. Tie ends of legs together with string. Place chicken, breast side up, on a rack in a broiler pan. Brush with oil mixture.
Bake at 375for 1 1/2 hours, basting frequently with remaining oil mixture. Add 1/4 cup hot water to pan; bake about 30 more minutes or until chicken is done. Makes 4 servings.
Rules for Roasting uRoasting chicken at a high temperature (450) for a short time, then lowering the temperature for the remaining cooking time seals in the juices and keeps the chicken moist and tender. uWhile you can also roast a broiler-fryer with good results, chickens specifically for roasting are labeled "roasting broilers." These birds generally weigh more and are meatier and more succulent. If you are roasting a broiler-fryer (which normally weighs approximately 3 pounds), decrease baking time by about 45 minutes. uLet roasted chicken stand for 10 minutes after removing it from the oven. This standing time "sets" the juices and makes for a more flavorful bird. uRoast chicken on a rack in a broiler pan so fat can drip off and away from the bird.
Notes: "Fresh fall vegetables roast inside the bird. Add salad and crusty French bread to complete this one-dish supper."
Source:
Southern Living
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