Roast Chicken, Rosemary Red Potatoes and Steamed Broccoli

Roasted Chicken and Potatoes, with steamed Broccoli

I have made probably a thousand roast chickens.  It is a sure stand by at our house I can always count on to be yummy as well as safe.  It is also very inexpensive and the meat stretches farther as leftovers the next day.  At first I would always slow roast it in a crock pot with tender moist results, but always a messy clean up and hard to remove all the meat.  Then I tried roasting it in the oven, covered, at a low temperature for 4-5 hours. it would be tender- but dry.  Then I learned how to correctly roast it in a short time (only one hour) with a beautiful chicken that was so scrumptious and moist I had to sample some even before it was plated! The biggest trick was simply roasting it on it's side- flipping it over, then finally turning it breast side up to finish cooking. This allowed the dark meat to finish cooking at the same time as the rest.  It was so easy- I will never waste my time "slow" roasting it again! It also had a rich "Chicken" flavor that wasn't drowned out by  other flavors or wasted in water. 


   The Red potatoes have a smooth silky texture and beautiful color.  Seasoned while they are warm allows the potatoes to hold onto the flavor.  The rosemary not only goes well with the sweeter reds, but compliments the chicken as well. Fresh rosemary comes on a woody stick and  has a pine needle texture- remove just the green stuff from the stick and mince it well.  You can use dried rosemary- but it has a stronger flavor and you will need to reduce the amount you use. This simple Broccoli is so simply made without the fuss of a steamer and full of good broccoli flavor. Be sure not to over cook the broccoli, after seven minutes chemical changes make it brown and bitter, this recipe cooks in four minutes giving you plenty of time to get it out of the pan and on the table.  It should be bright green and tender.

 

Roast Chicken with Red Potatoes and Carrots

·         1 whole Chicken about 3-5 lbs.

·         1 Tb. Salt

·         ½ tsp. each: Pepper

·          1 Tb. Canola Oil
·         1 lb. Small Red Potatoes
        4 large Carrots, sliced
·        1 Tb.  Canola Oil
·         1 Garlic Clove, minced
·         1 Tb. Fresh Rosemary, minced
·         1 Tb. Fresh Parsley, minced
·         Salt and Pepper to taste
 

*Pre heat the oven and a 9 x 13 roasting pan to 375 degrees Fahrenheit

*In a small bowl mix the salt and pepper.   Rinse off the chicken and pat it dry with a paper towel.   Rub  1 Tb. canola oil around the outside of the chicken. And sprinkle the salt and pepper over all sides of the chicken.  Toss the vegetables in a large bowl with the remaining canola oil, garlic and herbs. 

* Remove the hot roasting pan from the oven and place a sheet of parchment paper in the bottom.  Put the vegetables in the bottom  of the pan leaving room in the middle for the chicken. Set the chicken in the roasting pan on its side and bake it for 20 minutes.  Turn the chicken over to its opposite side, stir the vegetables and bake for another 20 minutes.  Finally heat the oven to 450 degrees and set the chicken breast side up , stir the vegetables again and bake it for another 25-30 minutes.  The skin should be nice and golden. 

* Let the cooked chicken rest and cool for 15-20 minutes before slicing. 
*** OPTIONAL***
Brining your chicken before hand will yield an incredibly moist chicken that is seasoned throughout all the meat.  It does take a few extra steps, but is well worth it if you have the time.  Dissolve 1 C. of Salt and 1/2 C. of sugar in 3 cups of water in a large bowl or pot.  Add the chicken and add enough cold water to cover the chicken.  Let it sit for one hour. remove the chicken to a deep plate and let it air dry in the fridge for 6-8 hours.  Omit the salt and pepper around the outside of the chicken. 

 

Steamed Broccoli

·         2 lb Fresh Broccoli

·         1 Tb. Olive Oil

·         ½  C. Chicken Broth

·         Salt and Pepper to Taste

*Trim the broccoli florets from the stem into 1” pieces.  Peel the outside skin off of the stem and cut the inner flesh into 1” pieces. 

*Heat the oil in a sautee pan on medium high, add the broccoli and the broth.  Cover and steam the broccoli for 3 minutes.

* Immediately remove the broccoli to a cool serving dish.  Toss the broccoli with salt and pepper to taste.