Hello and welcome back to http://DAMGoodCooking.com – Today I have a delicious Whole Baked Chicken and Potatoes Recipe for you. I know we have been gone for a bit, we are still playing catch up with the many other blogs, apps and companies we run. But I promise to at lease get you a minimum for 5 to 6 Recipes a week from now on. My wife just started a new store CKIP’s Kloset – make sure you check it out –> http://CKIPKloset.com
Lately we have been buying whole chickens versus the pre-cut thighs, wings, breast etc. I figured it would allow us to be a bit more creative . Even though this one is a simple easy prep recipe that turned out extremely delicious, I do have another I will share with you this week that turned out even better in the slow cooker.
Here’s what you will need
Potatoes (I used several, to lace around the entire chicken)
Seasoning salt (Adobo is always our favorite choice)
and Oil (we ran out of Olive oil so we are using up this Safflower oil)
After cleaning your whole chicken inside and out – pat dry with paper towels and get it to the baking dish breast side up. Pre heat your oven to 400 and lets start prepping everything!
Season the chicken with your preferred seasoning, cut your lemon and garlic into pieces and stuff them inside. Make sure you tie the legs together with kitchen twine to help hold its shape while baking. In my case I didn’t have twine…well I did, but I found it a few days later. My lovely wife has this habit of cleaning up, but place things in awkward places. More like hiding things versus cleaning up. at any rate I took a wire tie that’s usually found on bread, held my light to it to burn all the plastic off – and used the wire to tie the legs together. That’s right, I am the kitchen version of MacGyver. For those to young to remember Macgyver – there is a website that caters to everything MacGyver here http://www.macgyveronline.com/
Cut your potatoes into thin pieces along with the other lemon and onions and layer it around the chicken as shown below. I used half of the onion that was shown in the photo above. Also layer it with 1/4 cup of oil. It may not seem like a lot but once its starts to bake it will produce its own juices.
roast your meal for 1 to 1 1/2 hours depending on your oven at 400 degrees. While its roasting, don’t forget to baste the chicken and potatoes with the juices and rotate the pan every 20 minutes to insure a golden crispy skin and even cook. The chicken is done when your thermometer says 165 degrees. Insert the thermometer into the thickest part of the thigh for a proper reading.
I have a quick story about the thermometer – you might get a kick out of it. I never cooked with one, I remember on Thanksgiving, you buy the pop-out thermometer to let you know its ready and it stays in the oven in the turkey the entire time. So my thermometer appears to not be working after sitting in the oven for over an hour (It was just maxed out for the reading), I didn’t know you are suppose to only use it when getting the reading, so I left it in the entire time. My poor wife went to grab it and I almost got a slap in the face. “WHY WOULD YOU LEAVE IT IN THERE DAVE!!!! WHAT THE *BLEEP*!” I told her I thought it was suppose to stay in the chicken like she leaves the one in on Thanksgiving! Well we laugh about it now, she didn’t get burned to badly. so if you never cooked with one, do not leave it in while baking, only use when needed! I had a dumb moment, no longer kitchen MacGyver, because he would have know the thermometer only reads up to 220 degrees, and if your cooking at 400 degrees what the heck did you think would happen idiot? You live you learn!
Ok back to the recipe.
Once completed, remove the chicken to a platter and let it stand for 10 minutes (i also based it a few times while cooling off to keep it nice and juicy).
Serve and eat! Yum! Taste great, tummy full, wife’s hand – not so good =)
[wpurp-searchable-recipe]Whole Baked Chicken and Potatoes Recipe – – – [/wpurp-searchable-recipe]