Enjoy with your family with this recipes

faux rotisserie chicken breast for dinner

SERVES 2 WITH LEFTOVERS

Don’t act like your girl really thought that rotisserie chicken you served up on your wackass date night didn’t come directly from your local supermarket. You ain’t foolin’ no one but your own dumb ass. Quit acting like FLIPPIN one of these birds is reserved for those in a fancy floppy chef’s hat. You can do it, just like Adam Sandler in The Waterboy. Pop this thang out on her and now she ready to rock with ya. Like the homie MC Breed said, “AIN’T NO FUTURE IN YOUR FRONTIN’.” Never was, cuz.

INGREDIENTS

2 tsp salt

1/2tsp dried thyme

1/2 tsp garlic powder

1/2 tsp paprika

1/4 tsp onion powder

3 /4 tsp cracked black pepper

1 4-lb [1.8-kg] whole chicken, giblets removed, rinsed, and patted dry with paper towels

1 small yellow onion, roughly chopped

2 garlic cloves

1 1/2 lb [680 g] fingerling potatoes, halved

1 lb [455 g] carrots, cut into 1-in [2.5-cm] pieces

2 Tbsp olive oil

INSTRUCTION

1. In a small bowl, stir together 1 tsp of salt, the thyme, garlic powder, paprika, onion powder, and 1/2 tsp of pepper. Rub the spice mixture all over the chicken. Wrap the chicken in plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

2. Preheat the oven to 275°F [135°C], with a rack in the middle position.

3. Unwrap the chicken and place it on a rimmed baking sheet. Stuff the onion and garlic
into the cavity. Tie the legs together with kitchen twine.

4. Place the potatoes and carrots around the chicken on the baking sheet. Drizzle with
the olive oil and sprinkle with the remaining 1 tsp of salt and 1 /4 tsp of pepper. Toss to coat.

5. Place the baking sheet in the oven and roast the chicken for 2

1/2 to 3 hours, or until an instant-read thermometer inserted into the chicken thigh (not touching the bone)
registers 165°F [75°C], turning the vegetables and basting the chicken every hour or so.

6. Remove the chicken and vegetables from the oven and transfer the chicken to a serving platter. Let the chicken rest for at least 10 to 15 minutes before carving, allowing the juices to distribute evenly.

7. While the chicken rests, preheat the broiler to high, with a rack directly beneath the heat source.

8. Reserve 1 Tbsp of chicken fat from the baking sheet and discard the rest. Toss the vegetables on the sheet in the reserved fat. Place them under the broiler for 3 to 5 minutes, or until golden brown, keeping a close eye to ensure the vegetables don’t burn.

9. Serve the chicken with the vegetables while it’s H.O.T

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