Rustic kitchen with wooden beams, roasted chicken with vegetables on table, herbs on windowsill

Kentucky Roasted Chicken

Written by Published on in Poultry

Here in Kentucky everybody loves fried chicken. If you wonder why, you only need to ask Colonel Sanders. Nevertheless, nothing is better than a juicy roasted chicken, with crispy skin of course.

Our recipe engages the best of a typical roasting process but it’s much simpler than those that include brining and other complex preparation techniques however, you need to prep the chicken 12 hours before you start cooking …. or 15 1/2 hours before serving. Why? Because the seasonings sit on the chicken in the fridge for 12 hours. This makes the chicken absolutely delicious. There’s also no need to make gravy as the pan drippings and compound butter create an amazing flavor for the chicken and vegetables.

Of course, this still takes time and isn’t as simple as battering up some fresh chicken and throwing it in the deep fryer but trust us, it pays off as the aroma of roast chicken fills your home, and your guests ask for this recipe.

”Chicken”

  • Servings: ”4″
  • Difficulty: ”Moderate”</p>
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Ingredients

1 Fresh Whole Chicken

1 Teaspoon Paprika

1 Teaspoon Garlic Powder

1 Cup Olive Oil

1 Teaspoon Dried Thyme

1 Teaspoon Dried Rosemary

1 Teaspoon Black Pepper

1 Teaspoon dried Chicken Bouillon or 1 crushed cube

1 Tablespoon Kosher Salt

1 Pound Yukon Golds

2 Cups Baby Carrots

4 Shallots

3 Leeks

1/2 Cup Chicken Stock

Compound Butter

1 Stick Salted Butter

1 Orange’s Zest Only

1 Teaspoon Dried Thyme

1 Tablespoon Fresh Parsley Chopped

1/2 Teaspoon Black Pepper

Directions

  1. Dry chicken and rub chicken all over with oil, season with the Kosher Salt and place on a wire rack.
  2. Mix Paprika, Garlic Powder, Thyme, Rosemary, Pepper, and dried Chicken Bouillon and cover the chicken with the mix.
  3. Put chicken uncovered in the refrigerator for 12 hours.
  4. Preheat oven to 300 degrees.
  5. Cut potatoes in half, slice shallots in half and cut leeks to 1 1/2-inch lengths.
  6. Take the wire rack and chicken off and put potatoes, carrots, leeks shallots and chicken stock in the bottom of the pan.
  7. Cover the vegetables with oil and sprinkle salt and pepper on them.
  8. Put the rack and chicken back on top and bake for 3 1/2 hours OR until chicken reaches 165 degrees in the thickest parts of the chicken.
  9. Remove the chicken and pan and let if rest for at least 10-15 minutes before slicing.
  10. For the Compound Butter, soften the butter and mix all well together.
  11. Once chicken is sliced to your wishes, cover it and the vegetables with drippings from the pan and then the compound butter, then serve.

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