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Easy Roasted Chicken

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November 11th, 2005, 10:03 AM
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Prepare for baking apprx 4lb. chicken (remove gizzard bag, rinse, etc...)
6 medium potatoes (and a couple carrots, if you desire)
4TBSP olive oil
1 tsp crushed garlic
bit of both: dried, crushed rosemary and mixture of oregano and thyme
dashes of: seasoned salt, sage, cumin, and pepper.
apprx. 2/3 c. water
3 TBSP butter or margarine

Preheat oven to 375.
place chicken in a baking dish (I just use a metal 9x13)
peel and cut up the potatoes and/or carrots

In a small bowl or cup, mix olive oil, garlic, rosemary, thyme and oregano, and sage, seasoned salt, cumin, and pepper.

Use a kitchen zip baggie and put potatoes (cut up) into the bag and cover with approximately half of the oil mix. Shake and set aside. Use the remainder of the oil mix to rub on the chicken, stuff the pats of butter inside chicken cavity, and place in pan breast side DOWN. Arrange potatoes (and/or carrots) around the chicken. Add approximately 2/3 c. of water to bottom of pan, lightly salt entire contents on pan, cover with foil and place in heated oven. Bake undisturbed for 30 minutes. Remove foil, turn chicken to breast side up, and baste in juices. Reduce heat to 350, and continue cooking approximately 45 minutes to an hour, basting every 15 minutes. Check internal temperature to ensure doneness!!

Chicken is ready to be carved as soon as it comes out and removes to cutting board! You can drain the juices, which because of the potatoes and water, have thickened into a nice gravy. It's yummy and moist chicken! My husband and kids love it!!

Serves 4, easily (and our doggie gets quite a bit of the leftover chicken--so maybe 5!!)
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