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Herb-Roasted Chicken #2

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Chicken Fall

Ingredients:

  • 2 tb Olive oil
  • 2 tb Butter or margarine; melted
  • 1/3 c White vinegar
  • 3 tb Lemon juice
  • 3 tb Chopped fresh or
  • 1 tb Dried tarragon
  • 1 Garlic clove; minced
  • 1 ts Salt
  • 1 ts Pepper
  • 1 lb Small round red potatoes; unpeeled
  • 1 c Celery slices
  • 1 Jar (2-ounce) sliced pimiento; drained
  • 1/4 c Chopped fresh parsley
  • 1 Whole; (5- to 6-pound) chicken
  • 1/4 c Hot water

Directions:

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 375° for 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 •Roasting 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. •While 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. •Let 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. •Roast 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."
 
Recipe by: Southern Living
 
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998