
Slow Drunk Roasted Chicken

Nutrition :
164 calories,
3 stars -
based on 364 reviews
Yield : 1 roasted chicken
Ingredients
-
1 (4 to 6 pound) whole chicken1 small orange1 tablespoon olive oil, or as neededsalt and black pepper5 potatoes, quartered1 whole head garlic, cloves peeled but left whole12 baby carrots5 small white onions, peeled and quartered1 tablespoon olive oil, or as needed1 cube chicken bouillon1 cup boiling water1 (12 fluid ounce) bottle lager beer (such as Foster s ®)
Directions
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Preheat oven to 325 degrees F (165 degrees C).Poke holes all over the orange with a fork, and insert the orange into the cavity of the chicken. Place the chicken into a deep roasting pan or Dutch oven, and coat well with 1 tablespoon olive oil. Sprinkle the chicken with salt and pepper. Place the potatoes, garlic cloves, carrots, and onions all around the chicken, and drizzle 1 more tablespoon of oil on the vegetables. Dissolve the chicken bouillon in the water, and pour into the pan with the beer. Cover the pan.Bake in the preheated oven for 1 hour; uncover the pan, and baste the chicken with the juices in the pan. Return the pan to the oven, uncovered, and cook for an additional 30 to 45 minutes, basting with juices every 15 minutes.Raise the oven heat to 450 degrees F (230 degrees C), and bake the chicken until the skin is golden brown, about 30 minutes. Remove the pan from the oven, and remove the vegetables from around the chicken. Drain off the juices to make gravy, if desired, and cover the chicken with the pan lid. Allow the chicken to stand about 10 minutes before serving with the vegetables.
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