Recipe: Appetizing Quiet Valley Roast Chicken

Quiet Valley Roast Chicken. Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Christmas Roast Chicken For Dinner Jamaica Chef Ultra-flavorful and simple roasted chicken recipe!

With our easy recipe, the chicken stays juicy and becomes ultra-flavorful. People tend to be intimidated by roast chicken. They think it's easy to overcook, or to have inconsistencies between dry white meat and That's because our Cast-Iron Roast Chicken has been tirelessly tested and optimized to cut out all of those annoying steps that people swear are crucial. You can cook Quiet Valley Roast Chicken using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Quiet Valley Roast Chicken

1. You need 1 of whole chicken, I used 6 1/2lbs.cleaned and dry.
2. It's 1 stick of butter, softened.
3. You need 5 of sprigs rosemary.
4. Prepare 4 of lemons.
5. You need 1 head of garlic, cut in half.
6. Prepare 2 of sage leaves.
7. Prepare 3 of stems parsley.
8. It's 3 of sprigs thyme.
9. Prepare 5 of carrots, peeled and cut in half.
10. Prepare 3 of onions, cut in quarters.
11. Prepare 6 medium of potatoes, scrubbed clean.
12. It's 1 tbsp of oil.
13. It's 1 of salt and pepper.

We loved that there is a variety of sauces to go accentuate the flavour of the chicken, including Japanese Curry Sauce, Teriyaki Pineapple Sauce, and Lemongrass Sauce. Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast.

Quiet Valley Roast Chicken step by step

1. 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.
2. Finely chop leaves of 2 sprigs rosemary, add to butter.
3. Zest 2 lemon, add zest to butter. Reserve zested lemons for another use.
4. Season butter with salt and pepper to taste, mix all together, set aside.
5. Preheat oven at 350°F.
6. Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary.
7. Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter..
8. Place potatoes around chicken.
9. 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.
10. 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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