Really yummy! If you love chicken wings, you will absolutely love this roasted chicken! Tender and juicy and just bursting with flavour!
|2||Carrots, peeled and halved lengthwise|
|1||Maple Leaf Prime Naturally® Whole Chicken|
|1 cup||Buffalo wing sauce|
|1||Bulb of garlic, halved|
|1 tbsp||Olive oil|
|4||Carrots, cut into coins|
|4||Ribs celery, sliced 1/2 inch (1 cm) thick|
PREHEAT oven to 375°F (190°C).
CUT carrots and celery into 3-4” (8-10 cm) lengths and arrange in the bottom of a roasting pan. Set the chicken on top and stuff with garlic and thyme. Combine the butter and Buffalo wing sauce in a small saucepan and heat until the butter melts. Brush the chicken liberally with the butter mixture and season with salt and pepper.
ROAST the chicken for 1 hour basting every 20 minutes with the butter mixture.
TOSS the sliced carrots and celery with olive oil and honey. Season with salt and pepper. Arrange around the chicken and continue to roast for 15-20 minutes more. Continue to baste the chicken until the vegetables are tender and the chicken has reached an internal temperature of 185°F (85°C).
REMOVE the chicken from the pan and transfer to a serving platter. Surround the chicken with carrot coins and celery slices. Tent with foil for 15-20 minutes prior to carving. Serve with pan drippings.
Serve with Blue cheese sauce.
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