A Roast Chicken To Get Engaged By or just a Delicious Roast Chicken

Dude!
It's been over a year
since I posted!



You would have thunk
I gave up...
​
eating


or

​cooking

And just so you know, some things
never change...
Yer ol' gal pal Angie STILL hates doing dishes and leaves them for a week(s) at a time, usually until Tim's mom (JR) stops by and conveniently sets aside several hours to hang out and wash dishes and wash, dry and fold clothes and mop floors and vacuum.
Note to self [Angie scribbling on her message pad]: Do something nice for JR next time.

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Now pay attention though.
Ima share a roast chicken and potatoes recipe I made the other night and 1200 times before.  

And you're gonna thank me for it!

​You know why?

abcnews.com

Cause Prince Harry and Meghan Markle got engaged over a roast chicken.

​

But they didn't actually tell everyone in their engagement video HOW they made roast chicken.

So it's up to me to fill in the blanks.
​I have to do EVERYTHING around here. 

This recipe is from Melissa D'Arabian's book 
​ Ten Dollar Dinners
which I bought from B&N a few years ago
but it's also online at
Food Network:
​

Now let me tell you why I love this Roast Chicken and Potatoes recipe so much:

1. It is delicious. It tastes very expensive and I like the use of butter, fresh thyme and rosemary.
​

2. Deeeelicious chicken broth.
See these jars? I throw the leftover chicken bones and skin in a soup pot with water, some onions, bay leaf, parsley, carrots, celery, peppercorns and long simmer a delicious chicken broth. Then I put the simmered broth in these two-cup Mason jars with plastic lids and freeze for future use.

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​Like this.

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​Here's the fixins for this delicious
Roast Chicken with Potatoes recipe:

Melissa D'Arabian's Ten Dollar Dinner
Roast Chicken and Potatoes

Ingredients
1(3 to 4 pound) chicken, rinsed and patted dry
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1/2 cup white wine
1 1/2 pounds red potatoes
2 tablespoons extra-virgin olive oil
Juice of 1/2 lemon

Directions:

1. Allow the chicken to rest at room temperature for 30 to 60 minutes.
2. Preheat the oven to 425 degrees F.
3. In a small bowl or mini prep, mix together the butter with the rosemary, thyme, garlic, salt, and pepper. Pat the chicken dry with paper towels, then rub the chicken all over with 3 tablespoons of the herbed butter. Cook's Note: Make sure chicken is dry. Slide some of the butter underneath the breast skin. Tie the chicken legs together with kitchen string.
4. In a small roasting pan, pour in the white wine and place the chicken breast side down. Roast for 15 minutes. In a medium bowl, season the potatoes with salt, and pepper and drizzle with oil to coat. Remove the roasting pan from the oven. Remove the chicken to a plate turning it breast-side up. Brush the rest of the herbed butter on top of the chicken. Add the potatoes to the bottom of the pan and place the chicken on top.
5. Lower the oven temperature to 325 degrees F, and return the chicken to the oven to finish roasting until an instant-read thermometer inserted in the thickest part of the inner thigh, not touching the bone, reaches 160 degrees F, about 1 hour more. Once done, remove the chicken to a carving board and let rest 10 minutes before carving. Remove the potatoes to a serving bowl.
6. Return the roasting pan to the stovetop over high heat. Deglaze the pan with the lemon juice, scraping up the bits stuck to the bottom of the pan.
7. To serve: Place slices of chicken on plate with potatoes and drizzle the pan sauce over both.

Instead of yammering on about every step,
​I thought I would let the pictures do the talking but first we'll start with the fresh thyme and rosemary butter rub.... 

Pour the wine in the pan and place the chicken breast side down for 20 minutes at high heat.

After 20 minutes, remove the chicken and place potatoes that have been sauced with olive oil and salt and pepper in the bottom of the pan.

Place the chicken, breast side up, on top of potatoes.....

Roast in a 350 oven for 1 hour 15 minutes or until
​meat thermometer reads 165.

And here is the final
​roasted product!

​You're not done though.
You need to make the pan sauce with fresh lemon juice.

Pour over the
chicken and potatoes
and then dig in!

​

Again, here's the recipe, just click on the link!!
​https://www.foodnetwork.com/recipes/melissa-darabian/roasted-chicken-and-potatoes-recipe-1921867

​Okay, in closing, I am sharing a picture from one of the polar vortex days. These guys were having a fun time in their buggy (that was probably heated inside by some source) on the way to the Amish school.

Thanks for checking in!!
I do have a delicious Pizza Stuffed Chicken Breast recipe to share soon...as well as some complete utter FAILS :( ! 

Stay warm, y'all!
Thanks for checking in 
​and we'll talk at ya soon!!!

​