CRISPY CHICKEN & ROASTED VEGGIES
Preperation Time 15 Minutes
Cooking Time 1.05 - 1.40 hours
It takes a few min. to prepare, but some time in the oven. Totally worth the wait!
60 gr butter
2-4 tbsp. of the SPICE BLEND OF THE AMERICAS
1 tsp. freshly ground pepper
1 tsp. freshly ground salt
Wash and dry a whole Chicken, leaving the skin on.
Rub butter all over the chicken. For extra crispy skin, place some butter underneath the skin as well.
Sprinkle and rub SPICE BLEND OF THE AMERICAS and freshly ground pepper over the chicken till you have an even coating.
Place in a greased ovenproof dish and then place in the top part of the oven.
Cover with aluminum foil and bake in the oven for 1 hour if whole, or 45 min. if cut in half.
Take the aluminium off and keep roasting for 40 min. if whole and 20 min. if split.
Wash, peel and roughly cut the Jerusalem artichokes, carrots, celery, parsnip, and potatoes.
Sprinkle SPICE BLEND OF THE AMERICAS and freshly ground salt over the veggies till you have an even coating.
Place in a greased ovenproof dish and then place in the lower part of the oven at the same time as you remove the aluminum from the chicken, roasting the veggies for about the last 30 minutes.
If you want a sauce add a little white wine, corn flour, coconut or other cream, salt and pepper to the chicken drippings in a small casserole before serving.
Take everything out of the oven and serve together on a big platter.
Garnish with your favorite herb, we like flat leaf parsley
Place the sauce and / or some ORIGINAL BBQ SAUCE or ORANGE BBQ SAUCE on the side if you want to!
The Hot Tip:
For a feast, it looks nicer whole, but for a low-key dinner you can cut the chicken in half, placing it skin up, saving 35 minutes in cooking time.