Thyme-Roasted Chicken with Onions and
Potatoes
Adapted from The Best of Food & Wine Chicken
Collection cookbook
1 stick
butter or margarine, softened
1 large
yellow onion, coarsely chopped
½ t
low-sodium seasoned salt*
½ t freshly
ground pepper
1 t dried
thyme leaves
3-4 pound
whole chicken
6 medium all
purpose potatoes, peeled and quartered
Preheat oven
to 400o. Melt 1 tablespoon of
margarine in a skillet. Add onion and a
dash of salt, pepper and thyme. Sauté
onion until tender and translucent, about 10 minutes. In a small bowl, combine the remaining 7
tablespoons of margarine, salt, pepper and thyme. Rinse chicken and pat dry. Using your fingers, gently loosen the breast,
thigh and leg skin of the chicken. Rub 4
tablespoons of the thyme margarine mixture under the skin, rubbing a little on
top of the skin. Place chicken in 9”x13”
glass baking pan. In a large bowl, toss
potatoes, sautéed onions and remaining margarine mixture. Arrange the potatoes around the chicken in
the baking pan. Bake for 1 hour and 15
minutes, or until juices run clear when the thigh of the chicken is pierced.
4-6 servings
*If you are
using a salted butter or margarine, you do not need to add much salt. If you are using unsalted butter, you may
want to add a little more.
No comments:
Post a Comment