Special Sunday Roast Chicken Food

SPECIAL SUNDAY ROAST CHICKEN

Steps:

• Toss first 5 ingredients in large roasting pan. Mix butter, sage, and garlic in small bowl. Place chicken in center of vegetables. Using fingertips, loosen skin from breast. Spread 1 tablespoon sage butter under skin. Rub 1 tablespoon sage butter over entire chicken. Dot vegetables with remaining sage butter. Sprinkle 1 teaspoon salt over vegetables and chicken. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Preheat oven to 400°F. Roast chicken and vegetables 15 minutes. Reduce oven temperature to 375°F; continue roasting until instant-read thermometer inserted into chicken thigh registers 165°F and vegetables are tender, stirring vegetables once, about 1 hour.
• Place greens and shallot on large deep platter. Spoon 3 tablespoons fat from juices in pan and drizzle over greens; toss to coat. Season with salt and pepper. Using slotted spoon, transfer roasted vegetables to platter, placing atop greens. Tilt chicken, allowing juices to flow from cavity into pan. Transfer chicken to work surface. Cut into serving pieces and arrange with vegetables atop greens.
• Add wine and 1/4 cup water to roasting pan. Bring to boil over medium-high heat, stirring to scrape up browned bits. Simmer until slightly reduced, about 3 minutes. Season sauce to taste with salt and pepper. Transfer to small pitcher. Serve chicken, passing pan juices alongside.

SUNDAY ROAST CHICKEN

Steps:

• Combine seasoning mix ingredients in small bowl.
• Melt butter over high heat in skillet. When butter starts to sizzle, add chopped onions and peppers, and 3 tablespoons seasoning mix. Cook until onions are golden brown. Cool.
• Stuff cavity of chicken with cooled vegetables.
• Sprinkle outside of chicken with 1 tablespoon seasoning mix. Rub well.
• Place chicken in large slow cooker.
• Cover. Cook on low 6 hours.
• Empty vegetable stuffing and juices into saucepan. Whisk in flour and 1 cup stock. Cook over high heat until thickened. Add more stock if you prefer a thinner gravy.

SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

SUNDAY ROASTED CHICKEN

Steps:

• Heat oven to 350°F.
• Brush chicken with oil. Tuck wings under chicken; place, breast side up, on rack in roasting pan.
• Combine vegetables; spoon into chicken cavity.
• Bake 1-1/2 to 2 hours or until chicken is done (165°F). Remove from oven. Let stand 10 min. before serving. Meanwhile, cook gravy in saucepan on medium-low heat until heated through, stirring occasionally.
• Remove and discard vegetables from chicken cavity. Slice chicken. Serve topped with gravy.

SUNDAY ROAST CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Remove chicken giblets and neck. Rinse chicken under cold water; pat dry with paper towels. Sprinkle with 1 tsp. salt and 1/4 teaspoon pepper. Place chicken in large oiled roasting pan.
• Stuff cavity with lemon, garlic, and rosemary, if using. Wash hands. Scatter potatoes around chicken; sprinkle potatoes with remaining salt and pepper. Baste chicken and potatoes with butter.
• Roast, basting with pan juices, 1 1/4 hours, or until juices run clear when thickest part of thigh is pierced and temperature on instant-read thermometer reaches 180 degrees F. Transfer chicken and potatoes to platter. Discard lemon and rosemary. Skim off fat from pan juices; mash in garlic. Serve pan juices with chicken. (Refrigerate leftovers.)