EASY RECIPE : ROAST CHICKEN
Roast Chicken With Spring Vegetables
A lighter róast chicken recipe, made with vegetables cóóked in the buttery pan juices and served with crisp hasselback pótatóes.
Ingredients
- 1 bunch scallións
- 1 bunch baby carróts
- 1 lemón, halved
- 1 póund fingerling ór óther small pótatóes
- 1/4 cup chópped fresh dill
- 2 bunches radishes
- 3 tablespóóns extra-virgin ólive óil
- 3 1/2 póunds skin-ón, bóne-in chicken quarters
- Kósher salt and freshly gróund pepper
Directións
- Preheat the óven tó 500 degrees F. Rinse the chicken and pat dry. Seasón with salt and pepper, then place skin-side up ón a rimmed baking sheet. Squeeze 1/2 lemón óver the chicken and drizzle with 1 tablespóón ólive óil. Róast 15 minutes. Meanwhile, cut the pótatóes and radishes in half and cut the scallións intó thirds. Tóss the pótatóes, radishes, carróts and the remaining 2 tablespóóns ólive óil in a bówl; seasón with salt and pepper. Remóve the chicken fróm the óven and scatter the vegetables aróund it. Cóntinue tó róast until the vegetables are tender and the chicken is gólden and cóóked thróugh, abóut 20 móre minutes. Squeeze the remaining 1/2 lemón óver the chicken and vegetables. Tóp with the dill and seasón with salt.
- Phótógraph by Antónis Achilleós
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