super-sassy-roast-chicken-and-vegetables

Super-Sassy Roast Chicken and Vegetables

Laila shares one of her classic, hearty chicken recipes.


Serves: 4 to 5 people, family size
Prep Time: 20 to 30 minutes
Cook Time: 1 hour
Difficulty: Intermediate

Ingredients:
3½ to 4 pound whole chicken
2½ tablespoons extra-virgin olive oil
2 teaspoons Super-Sassy Seasoning (see below for seasoning instructions)
¾ teaspoons sea salt, plus more for the potatoes
½ cup basic bone broth or good-quality store-bought broth
1½ pounds new potatoes
Lemon wedges

Super-Sassy Seasoning
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons celery seed
2 teaspoons dried thyme
2 teaspoons dried parsley
1 teaspoon marjoram
1 teaspoon ground black pepper

To make seasoning into a marinade: In a small bowl, combine all ingredients and whisk it into a little olive oil. Season with salt and fresh lemon juice.

Steps:

  1. Preheat oven to 450 F. Line a roasting pan with parchment paper
  2. Take the chicken out of the refrigerator to come to room temperature while you’re preheating the oven
  3. In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1½ tablespoons of Super-Sassy Seasoning and the salt. Set aside
  4. If needed, pat the chicken dry with a Bounty paper towel – this will make it easier to marinate
  5. Season the cavities of the chicken with the remaining ½ teaspoon of Super-Sassy Seasoning, and tie the legs together with kitchen twine
  6. Pour the bone broth into the prepared pan, and place the chicken, breast-side down, in the pan
  7. Roast the chicken for 20 minutes or until the skin is crisp
  8. While the chicken is in the oven, scrub the potatoes, cut them in halves and toss with the remaining ½ teaspoon of olive oil and a sprinkle of salt
  9. Remove the roasting pan from the oven, and baste the top of the chicken with half of the seasoned oil
  10. Transfer the chicken to a plate, breast-side up, and arrange the potatoes in the roasting pan to create a platform for the chicken

 
Chef’s Tip: Use heavy-duty tongs or a wooden spoon to grab the chicken through the cavity, and lift. 

  1. Place the chicken back on top of the potato halves, and baste it with the remaining seasoned oil
  2. Put the chicken and potatoes back in the oven to roast for about 5 minutes or until it starts to brown
  3. Reduce oven temperature to 325 F, roast for about 45 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 F
  4. Remove chicken from the oven. Tilt it so the juices from the cavity drip into the pan, and set the chicken on a carving board to rest for 5 to 10 minutes
  5. Transfer the potatoes into a serving bowl, and pour the drippings into a sauceboat
  6. Carve the chicken and serve with the pan drippings, potatoes and some lemon wedges

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