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Looking good…Chicken.

12 Feb

You know how you are prepping something and you can tell the finished dish is going to be delicious?  This is one of those moments.  I’m prepping French Butter Roasted Chicken to go in the oven to roast, which I will serve with Smashed Garnet sweet potatoes and Roasted Cauliflower with Parmesan.  Here is how I prepped the bird…

Took a whole chicken which I butterflied and patted dry.  Carefully under the skin, I stuffed it with a mixture of butter, parsley, rosemary, fresh chopped garlic, garlic powder, onion powder, sea salt, white pepper, and olive oil and spread it under the skin to cover the chicken.  I then slathered the rest of mixture on top of chicken, along with more sea salt, black pepper, rosemary, and a generous drizzle of olive oil.

Now here’s the good part.  I have the butterflied chicken laying on top of a bed of onions, whole garlic head split in half, and lemon wedges, drizzled with olive oil, so as the chicken roasts those flavors will permeate into the meat and flavor the chicken, and serve as a flavorful base for a white wine sauce gravy I reduce from the chicken juices.  A fabulous goof proof way to take chicken to a whole new level. All you do is concentrate on layering the flavors, and let the oven do the magic.

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Posted by on February 12, 2017 in Uncategorized

 

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