Roast Chicken
Roast Chicken is an moderately easy dinner. Made with 2 frying chickens about 3 lb. each, 1 tsp. salt, 1 tsp. freshly ground pepper, 2 cloves garlic, crushed and 5 tbsp. melted butter, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
🔗 Recipe adapted from RecipeNLG-Full
Wash the chickens and pat dry.
Rub with the salt, pepper and garlic.
Place in a large roasting pan, breast-side up, and brush on all surfaces with 3 tablespoons of the melted butter.
Roll the potatoes in the remaining 2 tablespoons of melted butter and place in the pan with the chicken, along with the onions.
Roast at 425° for 25 minutes.
Reduce the heat to 325° and continue roasting 45 to 50 minutes longer or until the leg joint moves easily.
Pour the lemon juice over the chicken and remove the chicken, potatoes and onions to a platter and keep them warm.
Skim the fat from the pan juices.
Add the water and bring to a boil.
Pour into a gravy boat.
Slice the chicken and serves.
Serves 6.
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