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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.
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