Roast chicken – Tia Maria's Blog

Roasted Chicken, Sweet Potatoes and Carrots

This Chicken is tender, juicy and full of flavor from the roasted onions and sweet potatoes. All you need is my spice mix, olive oil and white wine to marinate the chicken and vegetables.

TASTE PORTUGAL – TIA MARIA’S PORTUGUESE SEASONING

Ingredients:

1 large roasting chicken

2 tablespoons my seasoning mix

1 large onion (chopped)

3 to 4 large sweet potatoes (sliced in half or quartered)

3 large carrots (chopped)

1/4 cup olive oil

1/4 cup white wine

1 teaspoon rosemary (optional)

1 large lemon (sliced)

1/2 stick butter (cut into pieces)

Preparation:

Marinate chicken with 1 tablespoon seasoning, half of oil and half of wine. Let marinade for about 1 hour or overnight in refrigerator.

When ready to cook set oven at 400 degrees F.

Remove chicken from refrigerator and let sit for 20 minutes to reach room temperature.

Mix onions, carrots and sweet potatoes with the remaining seasoning in a bowl. Toss well to coat.

Place chicken in a large baking sheet. Surround with vegetables.

Top chicken with lemon slices and rosemary if desired.

Cook for 1 and 1/2 hours or longer until chicken is crispy

chicken / Main Dish / Photo Gallery / Recipes

November 1, 2013

Lemon Rosemary Paprika Chicken

Lemon Rosemary Chicken is typically not a Portuguese dish, but I add paprika to give it a smoky flavor and a beautiful golden crust!

I like my chicken very well done with a crispy skin so I let the chicken cook for about 2 hours. Serve with sweet potatoes or roasted potatoes.

Roast Potatoes recipe

I recommend you cook 2 chickens so you can have the leftovers all week. Just double the recipe and make my easy Chicken Pot Pie Recipe!

Ingredients:

1 roaster chicken

2 lemons

2 tablespoons butter or margarine

2 tablespoon olive oil

1 tablespoon salt

2 teaspoons garlic powder

1 tablespoon paprika

1 tablespoon rosemary (finely chopped)

Instructions:

Butterfly the chicken in half or cook whole if desired. Place in a roasting pan.

Slice the lemons in half and squeeze the juice from 1 lemon over the chicken. Cut remaining lemon into slices.

In a small bowl mix the salt, garlic powder, paprika and rosemary. Rub the seasoning mix over the chicken and add lemon slices.

Bake at 400 degrees for 1 + 1/2 – 2 hours until the chicken skin has become golden and crispy.

Note: You may notice your timer has popped up, but let the chicken continue to to cook longer to obtain a crispy golden color.

Remove the chicken from oven and cut into the thigh joint. If you find the juices clear, the chicken is cooked. If you have a meat thermometer, the temperature should read 180 – 190 degrees.

Let it rest for about 8 minutes before carving! Enjoy!

In this photo, I cooked the sweet potatoes along with chicken and left out the lemon slices. It was outstanding!