Italian Roast Chicken with Vegetables
Italian Roast Chicken with Vegetables
INGREDIENTS
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5 to 6 pound roasting chicken
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4 Tbls of butter, softened
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1/4 cup of extra virgin olive oil
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1/2 tsp of powered garlic
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1/2 tsp of dried oregano
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1/2 tsp of dried basil
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1/2 tsp of fresh rosemary, chopped
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1/2 tsp of fresh thyme, chopped
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8 small red potatoes
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4 carrots, peeled and cut into pieces
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4 stalks of celery, cut into pieces
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20 pearl onions
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1 15oz can of chicken broth
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1 cup of white wine
INGREDIENTS
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Pre-heat the oven to 350 degrees.
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Rinse the chicken under cold water and pat dry with a paper towel.
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Tie the legs and the wings back with cooking string.
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With you finger tips separate the skin from the breast.
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Add 2 Tbls of butter between the skin and the breast.
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Rub the olive oil all over the chicken
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In a small bowl mix together the garlic, oregano, basil, rosemary and thyme.
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Thoroughly season the chicken with the herb mixture.
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Place the vegetables at the bottom of a roasting pan and coat with remaining olive oil.
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Place the chicken on top of the vegetables and pour the broth and wine around the chicken.
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Roast uncovered for about 2 hours while basting the chicken throughout the cooking time.
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Let the chicken rest for about 30 minutes before serving.
Serves 4 people.
http://www.great-chicago-italian-recipes.com/roast_chicken.html