Introduction: Roasted Chicken and Potatoes
This simple instruction set teaches you how to prepare and cook a delicious chicken and potatoes dinner for 4-6 people. The finished product is a tender whole garlic chicken with potatoes and carrots prepared simultaneously on the side. This meal can be easily stored and eaten later as leftovers. Meal preparation takes 20-30 minutes and cook time will range from 1:15-1:45 minutes.
Ingredients:
- 1 (4-6 pound) whole chicken, with neck and insides removed
- Half-stick of butter
- Garlic Salt
- Vegetable/Olive Oil
- 12-15 Garlic Cloves
- Steak Potatoes/Regular Potatoes cut in large chunks (10-12 small steak potatoes or 10-12 potato chunks)
- 2 Onions
- 2-3 Handfuls of Baby-cut carrots
Equipment:
- 3 Qt. Covered Saucepan (can be used on stovetop and in oven)
- Stovetop
- Oven
- Meat Thermometer
- Knife and Cutting board
- Oven mitts
Step 1: Preheat the Oven to 425 Degrees.
Step 2: Place 3 Qt. Covered Saucepan on to Stove Top.
Step 3: Put a Small Amount of Vegetable/Olive Oil in Saucepan.
Add just enough for a thin coat of oil on the bottom of the pan.
Step 4: Rinse Out the Inside of the Chicken in the Sink.
Step 5: Butter the Outside and Inside of the Chicken.
Using your hands and the half stick of butter, rub the butter over the outside and inside of the chicken until the entire chicken is covered in a thin coat of butter. Use more butter if necessary. Don't forget to wash your hands!
Step 6: Powder the Entire Chicken With Garlic Salt.
Once the butter has been applied, powder the chicken with garlic salt on both sides. To avoid a mess, do this in the sink.
Step 7: Place the Chicken in the Saucepan and Heat to Med-High.
Place the freshly garlic powdered chicken into the saucepan to begin the browning process. The next few steps encompass the browning of the chicken and the addition of the other ingredients. This should take 7-10 minutes.
Step 8: Brown Both Sides of the Chicken in Saucepan.
After a few minutes browning one side of the chicken, the chicken must be flipped to brown the other side. Do not use your bare hands and be careful not to burn yourself. Use wooden spoons or a different kitchen supply to perform this task. Meanwhile, proceed to the next step.
Step 9: Add Garlic Cloves to the Saucepan.
Just after placing the chicken in the saucepan, add the 12-15 garlic cloves to the saucepan. Be careful!
Step 10: Cut Two Onions Into Eighths (16 Pieces) and Add Them to the Saucepan.
Wait a few minutes after adding the garlic cloves and onions to let the chicken brown on its first side. After a few minutes, flip the chicken to the non browned side. The skin of the chicken should be a light golden brown once sufficiently browned. If necessary, you may add a little more vegetable/olive oil.
Step 11: Place Steak Potatoes/potato Chunks and Carrots to the Saucepan.
Now that the chicken is browning on its second side, add the steak potatoes. Or if using normal potatoes, add the large potato chunks (cut into thirds) to the saucepan. At this point the saucepan should feel crowded. Using the saucepan handles shake the pan in a circular motion to create more room if necessary.
Step 12: Place the Entire Saucepan With Chicken and Added Ingredients Into the Oven.
Once both sides of the chicken have been browned, place the entire saucepan with all the ingredients into the preheated oven.
Step 13: Bake the Chicken for 1 Hour and 15 Minutes.
Step 14: Use the Meat Thermometer on the Chicken to Measure Its Temperature.
Puncture the chicken with the thermometer to check its temperature. If you have never used a meat thermometer, make sure it is not accidentally touching the pan as this will give you a false reading.
Step 15: The Finished Chicken Must Be at Least 165 Degrees.
If the chicken is less than 165 degrees, place the chicken back in the oven for 10-15 minutes until it reaches 165 degrees. Ideally, the chicken should not be too much higher than 165 degrees or it will begin to dry out.
