Tuesday, March 1, 2011

Roasted chicken stuffed with Citrus served with Harvest Vegetables.

On Oscar Sunday I had this fabulous Menu planned with Fresh Pizza Served with salmon and Capers with a pesto sauce. I was also going to serve Hawaiian Pizza with Pineapple and Ham for the younger set and a Caesar Salad. Well after a long day of selling cookies in front of our local Market we sold 123 boxes of cookies and I was exhausted. Plus my sweet hubby had pulled out a whole chicken out of the freezer and he really wanted Chicken. So our Pizza night will probably happen either Thursday or Friday and I will post then But here’s my quick and easy recipe for a roasted chicken with Harvest Vegetables.

Roasted Chicken Stuffed with Citrus
1 5-7 pound Chicken
1 teaspoon garlic powder
3 Tablespoons Salt for cleaning Cavity
1 teaspoon Salt and Pepper
1 Tablespoon Olive Oil
1 Orange cut in half
1 Lemon cut in half
Harvest Vegetables
Yukon Gold
Carrots (optional)
3 Tablespoons Olive Oil

Clean Chicken by removing neck and giblets and salt cavity and rinse well and set aside.

Next Peel and Quarter all Vegetables and toss in Olive Oil the surround bird.

Stuff the The Bird with lemon and oranges that have been cut in half  then Season the Bird with Salt & Pepper and Garlic Powder then drizzle with olive oil.

Cover Bird with Foil and cook until stuffing registers 140 degrees on thermometer Remove foil leave Thermometer in Stuffing and put back in oven until Stuffing reaches 165 and juices run clear.

Serve with Caramelized Potatoes and Yams.

The Chicken is served with the root vegetables and have such a sweet and savory taste so yummy!

Bon Appetite and Enjoy

Sheila Fretz

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