![]() ![]() We also love to make new meals for special occasions, so you will often find tons of new recipes after holidays and birthdays!! My husband, Kyle, and I try to meal plan every week - sometimes it is elaborate and sometimes it is very simple, and well, often times a mix of the two! It's hard for us to cook big meals on week nights so we reserve those for the weekends typically. Hi guys! I'm Sharla - you may know me from I would blog recipes occasionally and found that this was a ton of fun and a great way to share meal ideas with my friends. If you make this, let me know - it is SO easy and SO scrumptious! Reagan ate a ton and she is a PICKY eater!! We also had a simple salad of red curly leaf lettuce and toppings of our choice. ![]() We served this with garlic butter linguine (make linguine as directed, in a separate pot melt butter with chopped garlic, drain pasta and toss with butter, viola!). Also, check out Ryan's tips about over cooking the legs, he shares a great idea. We did not need to tent our chicken, but if yours starts to brown too quickly or too much you can tent your chicken. We left ours in the oven for about 1 hour and 10 minutes. The water will boil in the bottom of the pan and you will need to replenish it 1-2 times during the cooking process. You will need to pour about 3-4 cups of water in the bottom of your roasting pan before placing it in the oven, otherwise you will smoke out your oven from the burned drippings. Place the garlic cloves, onion and lemon halves inside the chicken. Make sure you rub under the wings and the drumsticks and the whole underside of the chicken. We have not had much use for our roaster - but man, when you need it, it's perfect! Place the chicken on the rack and rub thoroughly, using all of the herb mixture. We cooked our chicken on a roasting rack. Super important!! The herb paste won't stick unless the chicken is totally dry. Wash your chicken off and remove the neck and innards. It will be a pasty consistency.Ĭut your lemon, onion and smash the garlic. DELISH!Īdd the vegetable oil and mix well. The salt doesn't melt, so there are still these amazing little granules of salt that just melt on your tongue. as the chicken is cooked, the herbs and salt are crusted onto the skin. the amount of time you cookk it depends on how big your bird is!!!įinely chop fresh herbs and combine in bowl.Īdd kosher salt and freshly ground pepper. We also served this for Easter dinner one year, big hit! But remember. She has step by step instructions as well, so check out her original post here: Pioneer Woman recipe. It is EASY to follow and delicious! We've made this several times. ![]()
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