This dinner is for two. Done right, a roast chicken is hard to beat. This chicken is moist, juicy, with that great chicken taste. The baked potato – is rich and delish, a little bit of butter, a generous amount of sour cream, some green onions for freshness, make it Yummylicious. The pan drippings from the chicken – hearty and flavoursome.
What You Need
1 roasting chicken, about 3 pounds.
1 small lemon.
3 tablespoons butter.
Salt and pepper.
4 cups frozen peas.
1 large carrot.
2 large baking potatoes.
1 green onion.
4 tablespoons sour cream.
1 cup chicken stock.
1 cup white wine.
1 Dutch oven.
Take your butter and smear it all over the outside of the chicken.
Cut your lemon in half, adding both halves into the cavity of the chicken.
Salt and pepper the chicken.
Then put your chicken into the Dutch oven and into a pre-heated oven at 400 degrees Fahrenheit, cooking for about 40 minutes.
10 minutes before the chicken is done add your chicken stock and wine. Mix well, make sure you get all the brown bits at the bottom of the Dutch oven, they are flavour bombs. Take the mixture and pour into a small pot, heat till boiling on high heat on your stove top. Once boiling reduced heat to simmer, the sauce is ready when it is a bit thick and not runny. Once done pour back into the Dutch oven.
Cut your carrot into thin slices.
Now add the carrots and peas to the chicken.
Once the chicken is done turn off the oven, leaving the oven door slight ajar and letting your chicken rest for 10 minutes. Take the chicken out of the oven, place on a platter, set aside.
Cut your potatoes in half, pricking the skin all over with a fork. Cook in your microwave for 10 minutes until tender, take the potatoes out, put butter on each side, followed by sour cream and the cut up green onions.
You are now ready to plate.