Simple Roast Chicken (Meat)
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Roast Chicken with Carrots and Zucchini
Giora ShimoniRoast chicken proves that sometimes simple is better. Simply mix spices, coat chicken and then bake uncovered in the oven. You can make preparation and serving even easier by buying a chicken cut into eighths. The result is a moist and flavorful chicken entree that everyone will love.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Ingredients:
- 1 3 1/2-pound (1.5 kilo) chicken, cut into eighths
- 1/4 cup olive oil
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup water
Preparation:
1. Place chicken in a shallow pan.
2. Mix oil and spices in a bowl. Rub on chicken. Cover and refrigerate for at least an hour or overnight.
3. Discard marinade. Pour water into a shallow roasting pan. Place rack over water. Place chicken on the rack.
2. Mix oil and spices in a bowl. Rub on chicken. Cover and refrigerate for at least an hour or overnight.
3. Discard marinade. Pour water into a shallow roasting pan. Place rack over water. Place chicken on the rack.
4. Preheat oven to 375°F (190°C).
5. Roast chicken, uncovered, for 1 hour, or until the chicken is tender and its juices run clear when pricked with a fork.
VARIATIONS:
1. Add 1-2 tablespoons of white wine to the marinade.
2. Place onion slices under the rack in the roasting pan.
YIELDS: 4 servings
5. Roast chicken, uncovered, for 1 hour, or until the chicken is tender and its juices run clear when pricked with a fork.
VARIATIONS:
1. Add 1-2 tablespoons of white wine to the marinade.
2. Place onion slices under the rack in the roasting pan.
YIELDS: 4 servings
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