Roast Chicken with Potatoes and Carrots

Roast Chicken pic6

Chicken is a classic good luck food in Chinese culture. it is a Chinese New Year tradition to cook and serve a whole chicken, symbolizing joy and prosperity for the New Year. It also means togetherness of the family.

Instead of a boiled or steamed chicken, I am making a golden delicious roast chicken with potatoes and carrots for a time saver one-pot meal. It is also a wonderful make-ahead dish. If you have a small family like me and Lynard, this super elegant and super tasty chicken dinner is perfect for celebrating holidays and special occasions.

This chicken is extremely moist, juicy, delicious and bursting with good flavors. Oh yes, you will absolutely love the vegetables too. Serve with the dipping sauce on the side you will have an extra special meal that fits for a king. The best thing of all is how simple this recipe is. It only needs a few simple ingredients and the oven is doing all the cooking for you. This quickly becomes one of our favorite meals. Lynard already requested to make it again. And I gladly agreed. Good luck, good food, I am all for it.

Roast Chicken pic2

 

Roast Chicken with Potatoes and Carrots  新 年 燒 雞 飯

Ginger onion dipping sauce:  minced ginger, chopped green onions, salt, hot oil, mix well.

Roast Chicken pic1

Rinse the chicken, drain, pat dry inside and out, remove extra fat. Rub the chicken with 1 tablespoon cooking oil.

In a bowl, combine chicken seasoning with salt, black pepper, garlic, onion powder and cayenne pepper. Generously rub the seasoning mixture all over the chicken, make sure to put some inside the cavity and under the skin. Marinate for 30 minutes.

Preheat the oven to 375 degrees F. Put the vegetables in a large baking pan, add cooking oil, salt and black pepper, mix well. Also add 1/2 cup chicken broth. Go ahead and start cooking the veggie in the oven. In the meantime:

Roast Chicken pic3

Heat up a frying pan with 2 tablespoons oil on medium high heat. Gently put the chicken in the pan, quickly sear the chicken until lightly golden brown on all sides, about 10 minutes total. Be careful with the hot oil splattering outside the pan. It hurts.

Take the vegetables from the oven, place the chicken (breast side down) in the center over the vegetables. Loosely cover the pan with tin foil, put it back in the oven and cook for 50 minutes to 1 hour. (The shinny side of tin foil should be facing up.)

Roast Chicken pic4

Preheat the oven to 375 degrees again. Take the chicken from the oven, mix the vegetables a little with pan juice without removing the chicken. Put it back in the oven and cook 10 minutes until skin is golden brown, no cover. Stick a food thermometer into the thickest part of the thigh, not touching any bone. I like my chicken well done at 172 to 175 degrees, to be on the safe side. Let cool before cutting. Serve with ginger onion dipping sauce on the side if you like. This super elegant and super tasty chicken dinner is perfect for celebrating holidays and special occasions.

Roast Chicken pic5

 

Print recipe:

Roast Chicken with Potatoes and Carrots

  • Servings: 4 to 5 | Recipe by Leslie at Soups Ahoy
  • Print

Roast Chicken pic7 print

Ingredients and Instructions

1 whole young chicken, about 4 pounds, fresh, good quality, rinsed, drained
1 pack NOH Chinese roast chicken seasoning (1/4 cup dry mix)
2 to 3 teaspoons salt, use more or less as needed
1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper
1/4 teaspoon each:  sugar, garlic powder and onion powder

5 medium potatoes, 4 carrots, peeled, cut into small pieces
4 stalks celery, 2 onions, 4 cloves garlic, rough chopped
1/3 cup chicken broth, low sodium

Ginger onion dipping sauce:  minced ginger, chopped green onions, salt, hot oil, mix well.

Pat dry chicken inside and out, remove extra fat. Whisk 1 tablespoon olive oil with 1/2 tablespoon sherry wine, rub all over the chicken.

In a bowl, combine chicken seasoning with salt, black pepper, sugar, garlic, onion powder and cayenne pepper. Generously rub the seasoning mixture all over the chicken, put some inside the cavity and under the skin. Marinate for 30 minutes.

Preheat the oven to 375 degrees F. Put the vegetables in a large baking pan, add olive oil, salt and black pepper, mix well. Also add 1/3 cup chicken broth. Cover the pan loosely with tin foil (shinny side up), start cooking the veggie in the oven. In the meantime:

Heat up a frying pan with 2 tablespoons oil on medium high heat. Gently put the chicken in the pan, quickly sear the chicken until lightly golden brown on all sides, about 10 minutes total. Be careful with the hot oil splattering outside the pan.

Take the vegetables from the oven, place the chicken (breast side down) in the center over the vegetables. Loosely cover the pan with tin foil, put it back in the oven and cook for 50 minutes to 1 hour.

Preheat the oven to 350 degrees F. Take the chicken from the oven, mix the vegetables a little with pan juice without removing the chicken. Put it back in the oven and cook 15 minutes until skin is golden brown, no cover. Stick a food thermometer into the thickest part of the thigh, not touching any bone. I like my chicken well done at 172 to 175 degrees, to be on the safe side. Let cool before cutting. Serve with ginger onion dipping sauce on the side if you like. This super elegant and super tasty chicken dinner is perfect for celebrating holidays and special occasions.


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https://soupsahoy.wordpress.com/2016/02/09/roast-chicken-with-potatoes-and-carrots/

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