Foil Roasted Chicken With Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 1/2 lbs: FRYER CHICKEN,
1 tsp: SALT AND PEPPER,
1 lbs: ZUCCHINI, SLICED 1/2" THICK
4 each: CARROTS, HALVED LENGTHWISE
2 each: POTATOES, HALVED
1 tsp: CHOPPED PARSELY,
Directions:
RINSE CHICKEN IN WATER AND PAT DRY. SPRINKLE CAVITY WITH SALT AND
PEPPER. HOOK WING TIPS BEHIND BACK TO HOLD TO HOLD NECK SKIN. TIE
LEGS TOGETHER. PLACE CHICKEN ON LARGE RECTANGLE OF HEAVY ALUMINUM
FOIL. ARRANGE VEGETABLES AROUND CHICKEN AND SPRINKLE WITH SALR AND
PEPPER TO TASTE. FOLD FOIL OVER AND PINCH ENDS SHUT TO SEAL. BAKE AT
375 DEGREES FOR 1 HOUR. OPEN FOIL AND FOLD BACK. BAKE 20 MINUTES
LONGER. SPRINKLE WITH PARSELY.
Source from luhu.jp
PEPPER. HOOK WING TIPS BEHIND BACK TO HOLD TO HOLD NECK SKIN. TIE
LEGS TOGETHER. PLACE CHICKEN ON LARGE RECTANGLE OF HEAVY ALUMINUM
FOIL. ARRANGE VEGETABLES AROUND CHICKEN AND SPRINKLE WITH SALR AND
PEPPER TO TASTE. FOLD FOIL OVER AND PINCH ENDS SHUT TO SEAL. BAKE AT
375 DEGREES FOR 1 HOUR. OPEN FOIL AND FOLD BACK. BAKE 20 MINUTES
LONGER. SPRINKLE WITH PARSELY.
Source from luhu.jp