Chicken Roast
Directions
- 1Season potatoes with a nice touch of oil, loads of garlic powder, and some basil.
- 2Season potatoes with a nice touch of oil, loads of garlic powder, and some basil.
- 3Season potatoes with a nice touch of oil, loads of garlic powder, and some basil.
- 4Set the seasoned vegetables aside.
- 5Set the seasoned vegetables aside.
- 6Set the seasoned vegetables aside.
- 7Salt the chicken, making sure to get salt in every single crevice.
- 8Salt the chicken, making sure to get salt in every single crevice.
- 9Salt the chicken, making sure to get salt in every single crevice.
- 10Cure the chicken in the fridge for about one hour (or 30 minutes if in a hurry).
- 11Cure the chicken in the fridge for about one hour (or 30 minutes if in a hurry).
- 12Cure the chicken in the fridge for about one hour (or 30 minutes if in a hurry).
- 13Season the chicken with the same seasonings used for the potatoes, and add some Cajun seasoning, rubbing it in well.
- 14Season the chicken with the same seasonings used for the potatoes, and add some Cajun seasoning, rubbing it in well.
- 15Season the chicken with the same seasonings used for the potatoes, and add some Cajun seasoning, rubbing it in well.
- 16Cook the chicken at 400 degrees Fahrenheit upside down to imitate a self-basting method.
- 17Cook the chicken at 400 degrees Fahrenheit upside down to imitate a self-basting method.
- 18Cook the chicken at 400 degrees Fahrenheit upside down to imitate a self-basting method.
- 19Roast the chicken in the oven at 400 degrees Fahrenheit for 20 minutes.
- 20Roast the chicken in the oven at 400 degrees Fahrenheit for 20 minutes.
- 21Roast the chicken in the oven at 400 degrees Fahrenheit for 20 minutes.
- 22After 20 minutes, place the seasoned vegetables directly underneath the chicken to absorb all its juices.
- 23After 20 minutes, place the seasoned vegetables directly underneath the chicken to absorb all its juices.
- 24After 20 minutes, place the seasoned vegetables directly underneath the chicken to absorb all its juices.
Ingredients
- 2 sacks potatoes
- 2 sacks potatoes
- 2 sacks potatoes
- touch oil
- touch oil
- touch oil
- loads garlic powder
- loads garlic powder
- loads garlic powder
- basil
- basil
- basil
- salt
- salt
- salt
- Cajun seasoning
- Cajun seasoning
- Cajun seasoning
Equipment
fridgeoven
Tips
- Cure the chicken in the fridge for 1 hour, or 30 minutes if on crunch time.
- Cook the chicken upside down to imitate a self-basting method, allowing juices to go to the breast.