JOINING YVONNE AT STONE GABLE FOR "ON THE MENU MONDAY"...OVER @ http://stonegable.blogspot.com/2012/03/weekly-menu_25.html
I have a recipe to share with you today! I hope you enjoy it! I can tell you now that while it is cooking, you will drool over the smell!
Chicken and Potato Roast
Whole Chicken-get all the giblets out and wash good! Lift the skin up with a knife and dab butter under the skin the best you can. This helps to keep it moist.
Next, drag out the spices. I love spices!!!!!
Take EVOO (extra virgin olive oil) and coat the chicken. Next sprinkle your spices. I used Lemon pepper, Natures Seasoning ( I use for everything) , Pampered Chef Crush Peppercorn and Garlic Rub (I love) and Lowery's Seasoning Salt (A must have in your kitchen).
Then chop your potatoes up. I usually use the small red potatoes but all I had was the yellow. I like cooking potatoes with the peelings on if possible so I wash the potatoes and cut off any bad spots and then I dice. I used one small diced onion and took one clove of fresh garlic (It smells so good while cooking) and diced it up.
Spread the cut up potatoes, onions and garlic all around in your pan with chicken, tossing some of the garlic and onion inside the cavity of the chicken.
Next: I topped it off with more EVOO and Paprika.
Got it ready for the oven which was preheated at 400 degrees.
Doesn't that already look good? And if you could only smell it while it is cooking!!!! Topped it off with alum. foil and baked it for about 1 hour 30minutes. (Every oven varries)If your pot. doesn't taste just quite done remember that they will cook a little more from the steam when you take them out of the oven as long as you keep the alum. foil on it.
Not only does it smell good but looks good. Grab a plate!
Hugs and blessings, Cindy