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This was last night's dinner. It was really good. DH especially liked it.
Rustic Roasted Chicken
4 chicken legs (or a cut up fryer)
1 pound small potatoes, cut up
1 large carrot, cut in large pieces
4 big shallots, cut in half
5 garlic cloves
1 bell pepper, cut in large pieces
4oz bacon, diced
1/2 a cup white wine
1/2 a cup water
1 chicken bouillon cube
3 tbsp oil
1 tsp Lawry’s seasoned salt
1 tsp sweet paprika powder
1/4 tsp poultry seasoning or thyme
Combine 3 tbsp oil with the seasoned salt, paprika powder, loads of black pepper and poultry seasoning or thyme. Give it a good stir.
Place the chicken in a roasting tray. Brush the chicken with the marinade.
Peel the carrot and cut it in coarse pieces.
Take 4 or 5 shallots, peel them and cut them in half. Add pepper, potatoes and shallots.
Cook the bacon ’til it’s brown.Pour in 1/2 a cup white wine, 1/2 cup water, crumble in 1 bouillon cube and season with a generous amount of pepper.Bring to a boil and let it simmer for 2 or 3 minutes.
Check the chicken and vegetables for readiness. remove the charred sage and replace it with some fresh sage for garnish.
Roast the chicken and vegetables in a preheated oven at 400F for 55 to 60 minutes.
After half an hour has passed , take the roasting pan out of the oven and drizzle some of juices lurking at the bottom over the chicken and vegetables. Return pan to the oven for another 30 minutes.