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Ingredients requirements - Quiet Valley Roast Chicken:
- You need 1 whole chicken, I used 6 1/2lbs.cleaned and dry
- Get 1 stick for butter, softened
- You need 5 for sprigs rosemary
- Give 4 of lemons
- Get 1 head garlic, cut in half
- Prepare 2 for sage leaves
- Require 3 for stems parsley
- Need 3 for sprigs thyme
- Need 5 for carrots, peeled and cut in half
- Give 3 of onions, cut in quarters
- Get 6 medium potatoes, scrubbed clean
- Make ready 1 tbsp for oil
- Provide 1 - salt and pepper
Quiet Valley Roast Chicken making:
- Bring pot of water to boil. Boil potatoes whole, about 15-20 minutes, not quite fully cooked. When cool enough to handle, peel and lightly coat with oil, set aside
- Finely chop leaves of 2 sprigs rosemary, add to butter
- Zest 2 lemon, add zest to butter. Reserve zested lemons for another use
- Season butter with salt and pepper to taste, mix all together, set aside
- Preheat oven at 350°F
- Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
- Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter.
- Place potatoes around chicken
- Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Baste chicken and potatoes with pan juices every 10-15 minutes
- Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving. Skim fat off pan juices and serve along side.
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