- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Karla Billot's Roasted Chicken
Description
I found this in my local newspaper and tried it. The lady that originated it was Karla Billot. I had it for Sunday dinner and everyone enjoyed it.
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add to shopping list Ingredients
1 5-6 pound chicken
2 sprigs rosemary
1/2 yellow onion, cut into quarters
3 Garlic Cloves
1/2 orange, cut in half
1/4 cube butter, softened
1 fennel bulb
2 carrots
4 russet potatoes, cut into lengthwise quarters
Olive Oil
Preparation
Preheat oven to 400 degrees F. Remove the giblets, neck and any excess fat, then rinse the chicken very well inside and our. Use a paper towel to pat the outside of the chicken dry. Give the inside of the chicken a really good salt and peppering. Stuff the cavity with the rosemary, the onion, the garlic, and half the orange. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper, Place the onions, carrots and fennel and potatoes in a roasting pan. Toss with salt, pepper and olive oil. Use the vegetables as the roasting rack and place the chicken on top.
Roast the chicken for 2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables and let sete for 20 minutes before slicing and serve with vegetables.
