Saturday, October 20, 2012

Roasted Chicken

In the fall and winter I like to roast chicken it makes my kitchen warm and the smells are oh so yummy. This recipe makes a golden brown chicken with skin that is crisp and meat  that is juicy. It's a standby for when I buy a whole chicken or chicken hindquarters.  This time I used jumbo hindquarters which is the thigh and drumstick still connected.  It's a beautiful dish that is great for a casual gathering or a small dinner party. I serve it with smashed potatoes, peas and corn. A recipe for smashed potatoes will be following shortly.
Roasted Chicken:
1 6 pound Chicken or pieces- bone in
2 TBS butter melted
2 tsp Salt
2 tsp Pepper
1 tsp Paprika
2 Medium onions sliced 1/2 inch thick
3 large garlic cloves

Preheat the oven to 425*

Rinse the chicken and then dry off with paper towels.
Place the onions along the bottom of a large baking dish. Lay the chicken on top of the onions skin side up  or if doing a whole chicken breast side up. Add the salt, pepper, paprika, and garlic to the melted butter. Pour or brush the butter mixture evenly on to the outside of the chicken. Place in the oven and roast till the skin is golden brown and the thermometer reads 180*  in the breast. About 1 1/2 hours for a whole bird, and an hour for pieces. Remove the chicken from the oven and let sit for 10-15 min to let the juices settle.

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