Roasted Chicken

Name: Roasted Chicken
Ingredients: 5 1/16 tablespoons olive oil; 5 1/16 tablespoons white wine; 1 tablespoon soy sauce; 2 tablespoons worcestershire sauce; 1 teaspoon dried thyme; 1 teaspoon parsley; 1 teaspoon dried rosemary; 4 garlic cloves; 1 1/2 chicken bouillon cubes; 1 whole chicken; salt; ground black pepper; 1 carrot; 1 onion; 1/2 green bell pepper; 1/2 red bell pepper; 4 potatoes; 1/2 cup water; 1 lime

19 ingredients

8 steps

Ingredients

5 1/16 tablespoons olive oil
5 1/16 tablespoons white wine
1 tablespoon soy sauce
2 tablespoons worcestershire sauce
1 teaspoon dried thyme
1 teaspoon parsley
1 teaspoon dried rosemary
4 garlic cloves
1 1/2 chicken bouillon cubes
1 whole chicken
salt
ground black pepper
1 carrot
1 onion
1/2 green bell pepper
1/2 red bell pepper
4 potatoes
1/2 cup water
1 lime

Directions

1

In a bowl, oil, wine, soy sauce, Worcestershire sauce, thyme, parsley, rosemary, garlic, and 1 bouillon cube. Mix well. Set aside 2 tablespoons of the rub for later use.
2

Add the chicken to a container and liberally sprinkle salt and black pepper on the chicken. Coat the chicken well with the rub mixture both inside and out. Cover with plastic wrap and leave refrigerated overnight.
3

Place in the refrigerator to rest overnight.
4

Preheat the oven to 200 degrees Celsius.
5

Add the vegetables on the bottom of an ovenproof baking dish and encircle the with the potatoes. Add salt and pepper to taste. Place the chicken, breast-side down, onto the vegetables.
6

In a small jar, mix the remaining rub mixture, water, lime zest and 1/2 bouillon cube. Mix well. Baste the chicken with this occasionally.
7

Roast the chicken for 1 1/2 hours. Baste every 15 minutes. Flip the chicken halfway through the cooking process so that the breast is up.
8

To get a crispy skin, set oven on broil for the last 5 minutes of cooking time.