This recipe is from Marthas book “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.” The ingredients include coarse salt, 1 tablespoon of sweet pepper, 1/2 teaspoon of dried spices, 1 whole chicken (4 to 5 pounds), 2 large carrots cut into 2-inch lengths, 2 medium sweet potatoes cut into 3/4-inch wedges, 1 head of garlic halved crosswise, and 3 tablespoons of divided extra-virgin olive oil. The directions involve rubbing the chicken with olive oil and seasoning it with the sweet pepper, dried spices, and salt. The chicken is tied together and placed on a baking sheet. The carrots and sweet potatoes are tossed with olive oil and salt and scattered around the chicken. The dish is roasted for 20 minutes, and then the carrots, sweet potatoes, and garlic are tossed with olive oil and roasted until the thickest part of the thigh reads 165 degrees Fahrenheit, which takes 25 to 35 minutes. The chicken is tented with foil to prevent overbrowning, if necessary. The dish is allowed to rest for 10 minutes before carving and serving. The carrots and sweet potatoes are returned to the oven and roasted until golden for 10 minutes. The dish is brushed with pan juices before serving.
27.04.2023 @ 05:24
This recipe is from Marthas book “One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More.” The ingredients include coarse salt, 1 tablespoon of sweet pepper, 1/2 teaspoon of dried spices, 1 whole chicken (4 to 5 pounds), 2 large carrots cut into 2-inch lengths, 2 medium sweet potatoes cut into 3/4-inch wedges, 1 head of garlic halved crosswise, and 3 tablespoons of divided extra-virgin olive oil. The directions involve rubbing the chicken with olive oil and seasoning it with the sweet pepper, dried spices, and salt. The chicken is tied together and placed on a baking sheet. The carrots and sweet potatoes are tossed with olive oil and salt and scattered around the chicken. The dish is roasted for 20 minutes, and then the carrots, sweet potatoes, and garlic are tossed with olive oil and roasted until the thickest part of the thigh reads 165 degrees Fahrenheit, which takes 25 to 35 minutes. The chicken is tented with foil to prevent overbrowning, if necessary. The dish is allowed to rest for 10 minutes before carving and serving. The carrots and sweet potatoes are returned to the oven and roasted until golden for 10 minutes. The dish is brushed with pan juices before serving.