Mise It!| Plate |  |
| 1 – 4 1/2 lb/2kg whole chicken |
| Mini Bowl |  |
| 1 tsp salt |
| Small Bowl |  |
| 2 tsp dried rosemary | |
| 1 1/2 tsp ground sage | |
| 1 1/2 tsp dried thyme | |
| 1/2 tsp freshly ground pepper |
| Mini Bowl |  |
| 1 Bay Leaf |
| Mini Bowl |  |
| 2 1/2 tbs olive oil |
| Medium Bowl |  |
| 4 Sm russet potatoes | unpeeled, quartered, but crosswise into 1/2 inch pieces |
| 8 Lg shallots | peeled |
| Mini Bowl |  |
| 2 1/2 tbs olive oil |
| Mini Bowl |  |
| 1 bay leaf |
| 2 c. Measuring Cup |  |
| 1 3/4 c./414ml chicken broth |
| 1/4 c. Scoop |  |
| 1/4c./60ml balsamic vinegar |
| Stick of Butter |  |
| 6 tbs butter | cut into 6 pieces |
| Mini Bowl |  |
| 3 tbs parsley | buzzed |
Make It!| TOOLS | |
| Oven | |
| Cutting Board | |
| Heavy large roasting pan | |
| Silicone or basting brush | |
| Large Glass Measuring Cup | |
| Aluminum Foil | |
| Kitchen twine | |
| Serving Platter |
| DO | WITH | HOW | IMPORTANT |
| Preheat | Oven | 425 F degrees | |
| FOR THE CHICKEN | |||
| Rub |  all over  | Inside and outside of the chicken | |
| Combine | | ||
| Rub | Pinch of Herb Mixture | Inside of chicken | |
| Place | | Inside of chicken | |
| Tie | Chicken | Using twine, tie legs together | |
| Brush | | Evenly over the whole chicken | |
| Sprinkle | Half of Herb Mixture | Evenly over the whole chicken | |
| Place | Chicken | In heavy large roasting pan | |
| Surround | Chicken with  | ||
| Sprinkle | Vegetables with and remaining half of Herb Mixture | ||
| Add |  | ||
| Mix | Vegetables and Herb Mixture | Well | |
| Roast | Chicken | UNTIL instant-read thermometer registers 180 F degrees in thigh, 165 F degrees in thickest part of the breast | About 1 hr 15 mins |
| Transfer | Chicken + Vegetables | To serving platter | |
| Discard | Bay Leaf | From the chicken | |
| Tent | Chicken | With aluminum foil to keep warm | |
| Pour | Pan Juices | Into large glass measuring cup | |
| Spoon | Pan Juices | Off fat from the top | |
| Add |  to Pan Juices | To measure 2 cups | About 2 cups |
| Add | | To empty roasting pan | |
| Set/Bring | Roasting Pan | Over 2 burners; to a boil | Medium Heat |
| Scrape | Roasting Pan | Any brown bits | |
| Boil |  | UNTIL reduced to a glaze | About 4 mins. |
| Add/Boil | Broth Mixture | UNTIL reduced to 1/2 c. | About 10 mins. |
| Reduce | Heat | Low Heat | |
| Whisk | | 1 piece at a time | |
| Season | With Salt and Pepper | ||
| Stir | | ||
| Pour | Sauce | Over chicken and vegetables | |
| SERVE |
Shop It!
| Overbuy | Cost | Have it! |
|---|
Produce
| 4 Small Russet Potatoes | |||
| Box Shallots | Overbuy | ||
| Bunch Parsley | Overbuy |
Meat
| 1 - 4 1/2 lb/2Kg Whole Chicken |
Pantry
| Rosemary | Overbuy | ||
| Sage | Overbuy | ||
| Thyme | Overbuy | ||
| Olive Oil | Overbuy | ||
| Bay Leaves | Overbuy |
Dairy
| Butter | Overbuy |
Liquids
| Large Chicken Broth | Overbuy | ||
| Balsamic Vinegar | Overbuy |
Cost of All Ingredients$191.01
Cost Per Serving (All ingredients)$189.31
Overbuy and Pantry Investment10%
All prices in Canadian dollars and cost sourced from www.walmart.ca as of recipe publish date
Servings
4
Mise It!
12
Make It!
29