Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, quiet valley roast chicken. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Quiet Valley Roast Chicken is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. Quiet Valley Roast Chicken is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have quiet valley roast chicken using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Quiet Valley Roast Chicken:
Get 1 whole chicken, I used 6 1/2lbs.cleaned and dry
Make ready 1 stick butter, softened
Take 5 sprigs rosemary
Get 4 lemons
Take 1 head garlic, cut in half
Get 2 sage leaves
Take 3 stems parsley
Get 3 sprigs thyme
Take 5 carrots, peeled and cut in half
Get 3 onions, cut in quarters
Prepare 6 medium potatoes, scrubbed clean
Take 1 tbsp oil
Take 1 salt and pepper
Steps to make Quiet Valley Roast Chicken:
Bring pot of water to boil. Boil potatoes whole, about 15-20 minutes, not quite fully cooked. When cool enough to handle, peel and lightly coat with oil, set aside
Finely chop leaves of 2 sprigs rosemary, add to butter
Zest 2 lemon, add zest to butter. Reserve zested lemons for another use
Season butter with salt and pepper to taste, mix all together, set aside
Preheat oven at 350°F
Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter.
Place potatoes around chicken
Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Baste chicken and potatoes with pan juices every 10-15 minutes
Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving. Skim fat off pan juices and serve along side.
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