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Whole Roasted Chicken on a Bed of Root Vegetables
Page 22
Cuisine: North American | Course Type: Main Courses
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Recipe Review
KimberlyB from Hermosa Beach, CA
I cannot stress enough the importance of quality ingredients. I used Mary's Organic chicken - no water added, air chilled, no preservatives, no antibiotics and free range. Chicken was juicy, tasty and had the perfect crispy skin. I left the chicken in the refrigerator uncovered from moring untill evening and left it at room temperature for 1 1/2 hours. The potatoes, leeks and rutabagas were perfect but the other vegetables were a bit too soft for my taste. Although this wasn't a huge departure from my chicken recipe the tips to leave it uncovered in the refrigerator, leaving it at room temperature for 1 1/2 - 2 hours (I usually leave it out for 30 minutes) and the butter over the chicken breast ( I ususally tuck it inside the skin) made this a very good recipe.
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