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A simple dish for a hearty Fall dinner–tender chicken with potatoes and carrots roasted round the bird.


  • 1 good-sized roaster chicken (ours was 4.25 lbs.)
  • 1 medium onion, peeled and quartered
  • 1 lb. carrots, peeled and cut into sticks
  • 6 potatoes, peeled and cut into large pieces
  • 1 tsp. olive or vegetable oil
  • 1-2 tsp. COARSE GROUND BLACK PEPPER
  • 1/2 tsp CRACKED ROSEMARY
  • 1/2 tsp. THYME
  • 1/2 tsp. GARLIC GRANULES
  • 1-2 tsp. salt (we used kosher flake salt)
  • 3 Cups water
  • 2 tsp. CHICKEN SOUP BASE
       

Preheat oven to 350°. Wash chicken and trim away any excess fat. Pat dry. Rub chicken with oil and place on a rack in a roasting pan. Mix the herbs and spices together. Rub 3/4 of the seasoning onto the chicken. Surround the chicken with the onions, potatoes and carrots. Dissolve CHICKEN SOUP BASE in the water and pour the mixture over the vegetables. Sprinkle the remaining seasoning over the vegetables. Baste occasionally with liquid from the pan. If the chicken is getting too brown or the vegetables are not cooking fast enough, cover the pan with foil to steam the vegetables. Don’t cut the potatoes and carrots too large, or they can actually take longer to cook than the chicken. A roaster usually takes 13/4 to 21/2 hours, depending on its size (ours took 2 hours, 20 minutes). If in doubt, poke a fork into the thick thigh meat–the juices should run clear. If your chicken is done and the vegetables need a few more minutes, that’s okay, the bird should rest for 10 minutes before carving anyway. Remove the chicken to a plate, cover it loosely with foil and turn the oven up to 400°, stirring the vegetables every few minutes until they are done.

Serves: 4-6.
Prep. time: 10 minutes.
Cooking time: 1 3/4-2 1/2 hours.

Description
Price
Qty
Black Pepper Coarse 2.2 oz. 1/2 cup jar
$5.69
Rosemary Cracked 1.2 oz. 1/2 cup jar
$4.45
Thyme French .8 oz. 1/2 cup jar
$4.79
Garlic Powder Granulated 2.9 oz. 1/2 cup jar
$6.29
Chicken Soup Base and Seasoning 8 oz. jar
$10.85


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