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Instructions |
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Drizzle oil olive over the chicken, breast side up. Season
generously with sea salt and ground pepper. Sprinkle the
chicken with thyme leaves. Flip over and season the back in
the same way. Spoon stuffing into the cavity. Pack the rice in
moderately. Skewer the cavity skin closed
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Prepare the roasting pan- Remove the rack from a deep
roasting pan. Drizzle olive oil into the bottom of the
pan.Place the cut Vidalia onion, cut red onion and the cut
shallots in the bottom of the pan, pulling the wedges apart a
bit. Take the bunch of parsley and place it across this layer.
Do the same with the rosemary and sage sprigs
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Sprinkle the aromatics with sea salt and ground pepper. Add
the water. Place the rack back into the pan and place the
chicken breast side up onto the rack. Take a piece of
aluminum foil, previously measured to cover the pan, and
tent it over the roasting pan with a small opening on each
side of the pan (the handle sides).
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Preheat your oven to 450. Place roasting pan in the oven for
30 minutes. Then, lower the temperature to 350. Remove
the foil cover and roast for another 60 minutes uncovered
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Originally Submitted
8/18/2013
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