Print Friendly Recipe
- Crispy and golden skinned roast chicken with a rich savory flavor that wets the appetite! SIMPLE, SIMPLE.. and the flavor is awesome!!
- S. Chokel
Serves/Makes:4 or more servings
- 1 whole chicken
- 1 tbsp (15 ml) pressed garlic
- 1-1/2 tsp (7 ml) dried thyme
- 1 tbsp (15 ml) cider vinegar
- Dry white wine (about 1c. to 2 cups) for basting
- Salt and freshly ground pepper to taste
- Preheat oven to 325 degrees (175 C.).
- Prepare chicken by removing giblets and rinsing and drying it well.
- Using a sharp knife, cut 1/4 inch deep by about 1-2 inch long slits all over the whole bird. Make lots of slits, this is where the seasonings will enter into the bird.
- In a small bowl, mix together thyme, garlic, salt, pepper and vinegar and blend it together well.
- Then, with your hands, work the seasoning paste all over the bird and into the slits.
- Place chicken on roasting rack in your roaster pan and roast about 2 hours, basting often with the white wine and any of the juices and seasongs that drip into the roasting pan. (The bird will turn a beautiful golden color).
- If the chicken has cooked properly, it should be running with wonderful juices as you carve.
- Dip or drizzle each slice of carved meat in the basting juices from the pan before placing on serving platter or plates.
- This is a very easy recipe to make and is wonderful. If you have any leftover slices of chicken, the are fabulously flavored to add to salads or to enjoy in a sandwich.
The carcass of this roasted chicken lends itself to a wonderfully flavored chicken broth. Try making the broth, let it reduce to about 2 to 3 cups, then add the leftover meat, add a few fresh veggies like zucchini and mushrooms, and some heavy cream and a touch of butter for a velvety smooth chicken and sauce to serve over fettucine, then top with a curl of a good quality pamesan or romano for an excellent meal.
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.