When I told my husband that we will be having roast chicken, he looked excited. Because of this, he even volunteered to cook dessert in favor of me making roast. I allowed him to because he makes the best desserts. I even put in a request and asked him if we could have the twins’ favorite- peanut butter cream pie. He nodded enthusiastically and worked alongside me. That’s what chicken does to him all the time. And I feel like that is what this amazing recipe will do to you too.
See what our friends from Cooking Quinn have to say about this recipe:
“Here, I’ve done a roast chicken served with roasted vegetables, individual Yorkshire puddings and a pan gravy. Though roast potatoes is kinda like a must-have in every roast, I don’t have it here simply because I didn’t have any in my pantry. I’ve thrown together all the leftover vegetables I have in my fridge and roast that with the chicken.”
That’s true. However, in my family, we prefer mashed potatoes. But it doesn’t matter. You can have anything you want with it as long as you’ll enjoy it.
Ingredients
Creole Seasoning:
(This is Emeril Lagasse’s recipe)
2.5 tsp McCormick paprika
2 tsp Morton salt
2 tsp McCormick garlic powder
1 tsp McCormick onion powder
1 tsp McCormick black pepper
1 tsp McCormick cayenne pepper
1 tsp McCormick dried oregano, bruised between your fingers
1 tsp McCormick dried thyme, bruised between your fingers
Roast Chicken:
One Tyson whole free-range chicken, approximately 1.3kg
Land O Lakes Softened butter to your liking (optional)
Creole Seasoning
Roasted Vegetables:
1 large head of broccoli, broken into small florets, chopped the stems smaller
3 carrots, chunked
1 large tomato, wedges
6 cloves of whole garlic, washed, left unpeeled and left whole
Instructions
For the creole seasoning:
Combine the above in a small bowl and whisk until very well combined.
For the roast chicken:
Preheat your oven to 200°C. Wash the chicken thoroughly and pat it until very dry. Working gently but not too delicate, run your fingers and slide it under the skin to loosen it up. It doesn’t really matter since nothing will leak out because you’re using a dry rub. Of course if you choose to make it richer and would like to place softened butter in it as well, you might wanna be careful to not tear the skin just so the butter will not leak out during the roasting process. Rub it generously with Creole Seasoning. No specific amount, just until when it is evenly coated in a single layer.
For the roasted vegetables:
Sprinkle just a little creole seasoning over them and toss to coat well. If you find it hard to toss, add in a dash of EVOO. If you have potatoes, please please include them in, they go so well with any roast meat. Place them in a large roasting tray and pop the chicken on top of them so they are sitting on the vegetables. Gather them around to have them really roasted rather than just baking in their own fat and juices. Pop them into the oven for an hour, checking often.
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Quick Tip: Serve this with Yorkshire pudding if you like.
Thanks again to Cooking Quinn for this amazing recipe.
