Roasted Chicken with Herbs Butter Lemon and Potatoes Onions and Carrots Recipe
1 whole chicken, giblets remove
2 teaspoon black pepper to taste
Salt to taste
1 tablespoon garlic powder
1 teaspoon dry parsley
1/4 teaspoon turmeric powder
1/4 teaspoon sumac powder
1 tablespoon onion powder
1/2 cup melted butter
1 tablespoon montreal steak spices
3 tablespoon ACV
1 lemon juice
1 lemon cut into slices
2 onions chopped
3 potatoes cut in oval shape potato cubes
3 carrots cut into cubes
Preheat oven to 350 degrees F (175 degrees C). First in the all the spices bowl add butter, lemon, ACV and steak spices. Mix well and create a paste.
Place chicken in a roasting pan and make small slits with a knife. Season generously spicy paste onto chicken inside skin and also outside the skin of the chicken. Massage the paste in circular motion. Place half sliced onions and lemon slices in the chicken cavity. Simply tie the chicken’s legs together at the ankles with a piece of twine. Sprinkle some sumac on the chicken for extra color.
Cut all the veggies and add it to the dish around the chicken. Sprinkle some olive oil, salt, rest of black pepper and parsley. Mix all the veggies well and place it in the oven. Bake uncovered 1 hour and 30 minutes or 2 hours in the preheated oven.
To check if chicken is done insert an instant read thermometer into the thickest part of the thigh. Thermometer should read 165-175 degrees. If you don’t have a thermometer then use an knife to make a small cut into the thigh going all the way to the bone. If you see any red flesh then chicken needs to be placed in the oven again. But if there is no red flesh then chicken is ready to serve. Serve in 10 minutes with some salad bake veggies and rice.
RECIPE COURTESY BY GRATIFY COOKING