Wednesday, November 14, 2012

Roast chicken is the gift that keeps giving

The inspiration to roast a chicken is based on my love of a good deal. I can’t resist bringing home a bird when they’re on sale for only 99 cents per pound. I bought a whole chicken for the same price some people pay for just one foot-long sandwich. Please believe I’m going to get a lot of mileage out of this five-dollar fowl. First up was tonight’s delicious roast chicken with potatoes and Brussels sprouts. Tomorrow I’ll make a few quarts of chicken stock with the carcass and start thinking of different ways to use the huge bowl of cooked chicken meat currently chilling out in the fridge.

Roast Chicken with Potatoes and Brussels Sprouts 
One roasting chicken (this one weighed in around five pounds)
1 teaspoon smoked salt
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon melted butter
4 tablespoons olive oil, divided
4 cloves garlic
1 pound small white potatoes, washed, dried and cut into quarters
1 pound Brussels sprouts (I used Trader Joe's frozen variety)
Salt and pepper

Preheat oven to 400 degrees. Mix melted butter, two tablespoons olive oil, salt, paprika, garlic powder, thyme and oregano in a small bowl. Rinse and pat dry chicken. Place garlic cloves in cavity and tie legs together to hold shape. Place chicken on rack in roasting pan and spread seasoning mix on skin. Toss potatoes and Brussels sprouts in a bowl with remaining olive oil, salt and pepper to lightly coat. Place potatoes and Brussels sprouts in roasting pan with chicken, and then place roasting pan in the oven. Bake 80 to 90 minutes, or until chicken is golden and the thickest part of the thigh measures 180 degrees with a meat thermometer.

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