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Just Eats with Chef JJ

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Just Eats with Chef JJ

12:00PM

Just Eats with Chef JJ

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Try not to lick the plate! This simple chicken recipe gives off a gravy that pairs great with squash and a glass of Syrah from South Africa.

Ingredients

  • 1 medium red onion, cut into thick slices
  • 1 medium white onion, cut into thick slices
  • 6 cloves garlic, smashed
  • ½ cup chicken broth
  • 1 tablespoon turmeric
  • 1 teaspoon cayenne pepper
  • 1 stick butter, softened
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 3 ½ pound chicken
  • Salt
  • Cracked black pepper

Instructions

Preheat your oven to 350 degrees. In a medium to large casserole dish that will fit your chicken layer the onions, garlic, and chicken broth on the bottom. In a small mixing bowl mix together the turmeric, cayenne pepper, and butter. Stuff the chopped herbs under the skin and in the cavity of the bird. Season the bird thoroughly with salt. Then slather the bird in the turmeric butter mixture and season with cracked black pepper. Roast the chicken for about 1 hour and 30 minutes or until a thermometer inserted between the leg and thigh reads 165 degrees. Let the chicken rest for about 5-10 minutes and serve with Delicata Squash with Aleppo Pepper and the Syrah from South Africa.

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