We usually stay home on Thursday night because we like all the shows on TV. This is where the DVR really comes in handy. We can watch Grey’s and record CSI and watch it later. Oh, and if Survivor is on we are always home. Last night I prepared a roasted chicken. I found this recipe in January 2009 issue of the Bon Appétit Magazine.
one 12-ounce unpeeled russet potato , well scrubbed and cut into 1 inch cubes
one 12-ounce yam (red-skinned sweet potato ) peeled and cut into 1 inch cubes
2 large carrots peeled and cut into 1 inch pieces
3 medium parsnips cut into 1 inch pieces
1 red onion quartered
1 ½ tablespoons extra-virgin olive oil
3 tablespoons of unsalted butter at room temperature
2 tablespoons of finely chopped fresh sage
1 garlic clove pressed
one 4lb organic chicken
Toss first 6 ingredients in large roasting pan. Mix butter, sage and garlic in small bowl. Place chicken in center of vegetables. Using fingertips loosen skin from breast and spread 1 tablespoon of the sage butter under the skin of the breast. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Here I added a little dry steak seasoning to the top of the chicken and vegetables. The recipe calls for 1 teaspoon of salt.
Preheat oven to 400 degrees F. Roast chicken and vegetables for 15 minutes. Reduce oven temperature to 375 F, continue roasting until instant-read thermometer that is inserted into chicken thigh registers 165 F, and vegetables are tender. Stir the vegetables once. The recipe says to cook one hour, mine took about an hour and a half.
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