Roast Chicken With Root Vegetables a La Nita
The TWO most important things you can do is to brine your chicken before roasting it and use a HOT
oven at the beginning of cooking.
To freshen chicken, rinse/soak it in enough water to cover it in which 2 Tablespoons baking soda has
been dissolved. Let it remain in this water about 10 minutes. THEN, rinse it well with cold water
and BRINE it. Cover it again with water and dissolve about 3 Tablespoons salt or 1/4 cup salt in it.
Refrigerate chicken in this brining liquid for 3 or 4 hours or overnight. This removes any blood
still in the chicken and sweetens the meat. It does NOT make it salty! When ready to cook, drain and
rinse chicken again well with cold water. Season chicken as desired, salt, black pepper, paprika,
garlic, etc. . Preheat oven to 425 Degrees F.. The high heat will cause the skin to tighten, crisp,
and brown holding the meat juices in the chicken!
Place chicken, breast side down on rack in roaster and cook for 30 minutes. Juices will go into the
breast, preventing a dry breast. At end of 30 minutes turn chicken over with breast side up. Reduce
heat to 350 to 325 Degrees F. (ovens vary). Squeeze the juice out of half a lemon over chicken and
pour about 1/2 stick melted butter over chicken breast. Add roasting vegetables of choice such as
potatoes, onions, carrots, turnip roots, etc. to roaster. Baste with chicken drippings. Baste
chicken also. The breast should be golden brown by now. Cook uncovered*, basting from time to time
until chicken is tender and juices run clear when cut between thigh and body, or check thigh
temperature with a meat thermometer. Remove chicken from roaster to a warm serving platter or dish.
Continue cooking vegetables to desired doneness in the oven or on the stovetop. You may cover the
roaster now. Baste vegetables as needed. Do not overcook. Serve chicken HOT and with hot vegetables.
* Covering the chicken will cause it to steam and you will lose the crispness of the skin that you
have achieved.
Enjoy!
Nita Holleman
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