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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com |
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| Recipe Type |
| Main Dish - Chicken or Fowl |
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| Ingredients - Chicken |
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| 8 pieces |
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Chicken, skin on (We like Thighs) |
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| 3 med |
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Potatoes, thick sliced |
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| 2 med |
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Onions, quartered |
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| 3 med |
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Carrots, cut into med pieces |
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Smoky paprika |
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Herb butter (See below) |
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| Ingredients - Herb Butter |
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| 3 T |
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Butter, room temperature |
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| 2 cloves |
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Garlic, minced fine |
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| 1 T |
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Lemon Thyme, fresh |
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Zest of one Naval Orange |
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Juice of 1/2 Naval Orange |
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Fresh ground pepper |
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| Proceedure |
| 1 |
Pre-Heat oven to 350° F |
| Herb Butter |
| 1 |
Place the softened butter in a small mixing bowl. Add the thyme, garlic, orange zest, pepper and orange juice. Whip together with a whisk. Set aside. This can be made up in advance. |
| Chicken |
| 1 |
Wash and pat dry the chicken pieces. Place, skin side up, in a 9"x12" casserole dish. Gently, cut a pocket between the skin and the meat. Place about 1 teaspoon of herb butter in the pocket and spread. Close skin over meat. Continue until all pieces are stuffed with herb butter. |
| 2 |
Place the cut up vegetables around the casserole dish mingling with the chicken. Lightly dust with the paprika. Set the casserole dish aside for 20 minutes to let thee flavors marry. |
| 3 |
Cover the casserole dish lightly with aluminum foil. Place in the oven covered for 1 hour. |
| 4 |
Remove the foil and continue to cook for 45 minutes until the chicken is browned. |
| 5 |
Serve hot with the vegetables. |
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| Servings: 8 |
| Preparation time: 30 minutes |
| Cooking time: 1 hour and 45 minutes |
| Ready in: 2 hours and 15 minutes |
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |