Recipe: Roast Chicken, Potatoes and Garlic 1977 ππ₯π§
Overview:
- Name: Roast Chicken, Potatoes and Garlic 1977
- Cook Time: 1 hour and 10 minutes
- Prep Time: 10 minutes
- Total Time: 1 hour and 20 minutes
- Servings: 4
- Category: Chicken Breast
- Keywords: Chicken, Potato, Poultry, Vegetable, Meat, Roast, Oven, Less than 4 Hours
- Calories: 1072.8 per serving
- Fat Content: 70.7g
- Saturated Fat Content: 28.2g
- Cholesterol Content: 276.7mg
- Sodium Content: 538.4mg
- Carbohydrate Content: 51.2g
- Fiber Content: 5.8g
- Sugar Content: 6.2g
- Protein Content: 58g
- Aggregated Rating: βββββ (5/5)
- Review Count: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 4 | Roasting chickens |
| 1/4 | cup fresh thyme |
| 1 | onion |
| 5 | garlic cloves |
| 8 | tablespoons butter |
| 1/2 | lemon |
| 1 | cup chicken stock |
| 1/2 | teaspoon salt |
| 1/2 | teaspoon black pepper |
Instructions:
-
Preheat oven to 425Β°F (220Β°C).
-
Prepare the Chicken:
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- Gently separate the skin from the breast and rub fresh thyme underneath.
- Place additional thyme inside the cavity of each chicken.
-
-
Prepare the Vegetables:
- Chop the onion, potatoes, and garlic cloves.
- Arrange them around the bottom of a roasting pan.
-
Prepare the Sauce:
- In a saucepan, heat the chicken stock and butter until the butter is melted.
- Pour this mixture over the chickens and vegetables in the roasting pan.
-
Add Flavors:
- Squeeze lemon juice over the chickens, then place the lemon halves into the cavity of each chicken.
- Sprinkle salt and pepper evenly over the chickens and vegetables.
-
Roasting:
- Roast the chickens in the preheated oven for 30 minutes.
- After 30 minutes, turn the chickens so the backside is up, and baste them with the juices from the pan.
- Continue roasting for another 30 minutes, basting occasionally, until the potatoes are tender and the chicken reaches an internal temperature of 180Β°F (82Β°C).
-
Rest and Serve:
- Once cooked, remove the chickens from the oven and tent them loosely with aluminum foil.
- Allow the chickens to rest for 10 minutes before serving.
- Serve the roast chicken with the vegetables and pan juices.
Notes:
- This classic roast chicken recipe, originating from 1977, brings together tender chicken, flavorful potatoes, and aromatic garlic for a comforting and satisfying meal.
- The combination of fresh thyme, lemon, and garlic infuses the chicken with irresistible flavors, while the buttery chicken stock creates a rich and savory sauce.
- Don’t forget to baste the chickens during roasting to ensure they stay juicy and succulent.
- Serve this roast chicken with your favorite side dishes for a memorable dinner that’s sure to please your family and friends.
Enjoy preparing and savoring this timeless recipe! π½οΈ
