Quiet Valley Roast Chicken
Quiet Valley Roast Chicken

Hi everyone, hope you’re having an amazing day. Today, I will show you a way to make a distinctive dish, quiet valley roast chicken. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Quiet Valley Roast Chicken is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Quiet Valley Roast Chicken is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. You can cook quiet valley roast chicken using 13 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Quiet Valley Roast Chicken:
  1. 1 whole chicken, I used 6 1/2lbs.cleaned and dry
  2. 1 stick butter, softened
  3. 5 sprigs rosemary
  4. 4 lemons
  5. 1 head garlic, cut in half
  6. 2 sage leaves
  7. 3 stems parsley
  8. 3 sprigs thyme
  9. 5 carrots, peeled and cut in half
  10. 3 onions, cut in quarters
  11. 6 medium potatoes, scrubbed clean
  12. 1 tbsp oil
  13. 1 salt and pepper
Instructions to make Quiet Valley Roast Chicken:
  1. Bring pot of water to boil. Boil potatoes whole, about 15-20 minutes, not quite fully cooked. When cool enough to handle, peel and lightly coat with oil, set aside
  2. Finely chop leaves of 2 sprigs rosemary, add to butter
  3. Zest 2 lemon, add zest to butter. Reserve zested lemons for another use
  4. Season butter with salt and pepper to taste, mix all together, set aside
  5. Preheat oven at 350°F
  6. Season cavity of chicken with salt and pepper, stuff with 2 lemons cut in half, garlic, parsley, sage, thyme and remaining rosemary
  7. Place carrots and onions in roasting pan. Place chicken on top of vegetables. Thoroughly coat chicken with herb butter.
  8. Place potatoes around chicken
  9. Bake until done, until juices run clear, follow guidelines for times according to size of chicken. Baste chicken and potatoes with pan juices every 10-15 minutes
  10. Remove chicken and vegetables from pan, place on platter, cover loosely with foil, let sit 15 minutes before serving. Skim fat off pan juices and serve along side.

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