Roasted Chicken and Roasted Red Potatoes

Roasted Chicken Roasted Red Potatoes

Roasted Chicken

Ingredients:
1 whole chicken
¾ tsp. sea salt
¼ cup extra virgin olive oil
2 tbsp. fresh thyme
8 garlic gloves, crushed
6 sprigs fresh thyme
½ lemon, thinly sliced into wheels

Directions:
1. Preheat oven to 375 degrees.
2. Rinse chicken well in cold water, remove neck and giblets, and pat dry with a paper towel. Generously season the cavity of the chicken with sea salt; lightly season the outside. Leave excess fat on the chicken, as it will release juices and provides moisture.
3. In a small bowl, whisk together olive oil, thyme, and garlic powder. Coat with inside of the chicken with the oil blend. You may need a pastry brush for this step.
4. Place garlic gloves and sprigs of thyme inside the cavity. Squeeze each lemon slice and place the slices inside.
5. Tie the legs together. Place in a roasting pan and cover loosely with foil; place in oven.
6. After 30 minutes, baste the chicken. Repeat every 30 minutes. Remove the foil for the last 30 minutes.
7. Roast for about 2 hours or until the skin is golden brown and the juices run clear.
8. Remove chicken from the oven and let it sit for 10 minutes before carving. Reserve pan drippings for the roasted potatoes.

Roasted Red Potatoes

Ingredients:
2 pounds baby red potatoes
2 tbsp. extra virgin olive oil
2 tsp. fresh thyme, stems removed
2 tsp. garlic powder
¼ tsp. sea salt

Directions:
1. Preheat oven to 375 degrees.
2. Clean potatoes and pat dry. Slice into quarters. Make sure potatoes are uniform in size to allow for even cooking.
3. Toss potatoes in a bowl with olive oil, thyme, garlic powder, and sea salt, and then spread them out on a large baking sheet. Place in the oven fro 45 minutes.
4. For the final 3-5 minutes of cooking, broil the potatoes for a golden brown color. Then toss with pan drippings.

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