Your Ad Here

Walkaway Roast Chicken with Onions and Potatoes

Submitted by NoFailRecipe on Fri, 10/30/2009 - 05:27

Summary

Yield
Prep Time5 minutes
Recipe TagsDinner

Description

Get rave reviews from this simple all in one dineer.

Ingredients

  • 2 T olive oil
  • 2 T dijon mustard
  • 1 T dried thyme
  • 1 t dried rosemary
  • kosher salt & freshly ground pepper
  • 1 lemon, cut in half
  • 1 whole roasting chicken (3-3 1/2 pounds)
  • 1 large red onion, sliced
  • 4 medium red potatoes, washed & cut
  • 1⁄2 c chicken broth

Instructions

1. Preheat over to 375 degrees.

2. In a small bowl, combine 1 tablespoon olive oil, mustard, thyme, rosemary, and season with salt and pepper. Squeeze half the lemon into this mixture. Squeeze the other lemon into a small bowl. Reserve juice and squeezed halves.

3. Rub mixture over chicken and inside the cavity. Put squeezed halves in the cavity.

4. Place onion and potatoes in bottom of a roasting pan and toss with remaining oil and salt. Place chicken in pan, breast side up.

5. Cook until juices run clear - about 165 degrees. Note, its always best to use a thermometer to test for doneness.

6. Transfer onions and potatoes to a serving platter. Pour juices from inside the chicken into the roasting pan and transfer chicken to cutting board to rest.

7. Skim fat from juices. Set pan over medium-high heat. Add reserved lemon juice and chicken broth. Bring to boil, stirring with a wooden spoon to scrape up the flavorful browned bits stuck to the pan.

8. Carve chicken and serve with onions and potatoes with some of the juices poured over.

»
Your Ad Here