ROASTED WHOLE CHICKEN WITH POTATOES, CARROTS, BRUSSELS SPROUTS, ONION AND BROILED TOMATOES 1 whole chicken, cleaned and cut down the back to split or butterfly 16 oz bag small potatoes with skins, rinsed and halved 16 oz fresh Brussels sprouts 1 large sweet onion, cut into eighths 8 oz small carrots 1 28 oz can Italian-style whole Roma tomatoes 1 stick butter, melted 1/2 tsp rosemary 1/2 tsp sage 1/2 tsp poultry seasoning 1/2 tsp ground thyme 2 tsp Montreal Chicken Seasoning (McCormicks) 5 sprigs fresh thyme 1 tsp black pepper EVOO Sea salt to taste 1/2 tsp Italian seasoning 1/2 tsp garlic powder Parmesan cheese Add all veggies into a skillet or large casserole. Drizzle EVOO over and season with above spices to taste. Mix well. Add split chicken over all. Melt butter and add spices in the measurements above to melted butter. Coat chicken with mixture, add fresh thyme sprigs, then sprinkle with pepper. Bake at 375 for at least an hour and a half. Halfway through the cooking, add about a cup of water to veggies underneath to keep moist. Once done, take out of oven. While resting, drain the whole tomatoes and put in a CI skillet. Switch heat to broil. Top tomatoes with Italian seasoning and garlic powder. Adjust oven racks to put close, but not too close. Once the tomatoes look scorched, remove and rest for about 10 minutes. Top with Parmesan cheese and add back into the chicken and vegetable mixture. Yall Enjoy!
Posted on: Wed, 22 Oct 2014 01:30:48 +0000
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