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Roasted Chicken with Garlic and Root Vegetables
 
2 1/2 to 3-pounds boiler-fryer chicken
5 cloves garlic, peeled, left whole
1/2 teaspoon dried, rosemary
1/4 teaspoon dried thyme(If available, use fresh herbs in place of dried; use 1 teaspoon rosemary and 1/2 teaspoon thyme)
2 stalks celery, each cut into 3 pieces
2 carrots, peeled, each cut into 3 pieces
1 small rutabaga, peeled, cut into 8 pieces
1 large sweet potato, peeled, cut into 8 pieces
1 medium onion, peeled, cut into 8 pieces
2 Tablespoons melted butter
Preheat oven to 425¡ÆF. Wash chicken and pierce skin with a fork. Rub surface of chicken with garlic cloves. Put garlic cloves and herbs into cavity of chicken. Place chicken on ovenproof roasting rack and place cut vegetables around chicken. Brush chicken and vegetables with melted butter. Cook at Convection (425¡ÆF) for 25 to 30 minutes, brushing with melted butter and turning vegetables over halfway through cooking cycle. Reduce oven to 375¡ÆF. Cook on Combination High for 50 to 60 minutes. Allow chicken to stand, tented with foil to keep warm. Preheat oven to 425¡ÆF. Return roasting rack with vegetables to oven, placing it on the metal rack. Cook at Convection (450¡ÆF) for 15 to 20 minutes, turning vegetables over halfway through cooking cycle. Serve vegetables on serving platter with chicken. Garnish with fresh Thyme if desired.
   
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