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This is a way to make chicken that includes your vegetables, and the slow roasting makes for delicious, juicy meat.
Wash inside and out of chicken with water, pat dry. Mix garlic, butter, and herbs, and then rub the mixture under skin and over chicken. Stuff cavity with quartered lemon. Salt to taste.
Wash vegetables and arrange them around the bottom of a large broiler pan. Place chicken on top of vegetables. Add mushrooms halfway through cooking process so they don’t get too soggy.
Insert thermometer into thigh, not touching the bone.
Roast, uncovered at 375 degrees for 1 1/4 to 1 1/2 hours, or until no longer pink (180 degrees).
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