You are actually one of the best tutorials out there as an actual chef thank you for sharing your favorite recipes and your tips I really appreciate you❤❤❤
Looks great! Try this with olive oil and rosemary instead of basil, and half the potatoes and sprouts. Also, 3/4 of the way through, I baste the chicken (because I've crispy skin) and turn the vegies. I also take the chicken out when done, and broil the vegies alone until they're well browned (while the chicken rests and absorbs it's juices). Everyone has their own way, but it's all good. ❤
For all the people saying they need a chicken rack, either make a tin foil snake or just butterfly/cut up the chicken and lay it flat on top, making the potatoes your rack. I do it all the time for some of the most spectacular chicken. Along with potatoes, beets and maybe even turnips and squash! 😋😋😋
@@AlitaMee I’m, for those of us who DO eat root vegetables , it’s a perfectly sound method and the veggies soak up all the nutrients from the chicken broth as it cooks out of the chicken It’s insanely tasty.
I have made chicken like this for over 20 years 🤗😃 Always with potatoes but then I have used the vegetables I have had in my fridge. I just cut my potatoes open, cause I have an ide that they will suck up more juice from the chicken 🤷🏻♀️🤗😃 Your chicken looks amazing 🤩 😋
On Amazon … I found $19.00 Durable Stainless Steel Chicken&Turkey Roasting Rack with Brush, 2 in 1 Rhombus Chicken Rack, Slope Designed for All-Around Airflow,
Looks great, will have to search out one of those racks! We have a different one where you can set the whole chicken upright on a stand that's affixed to a small round pan that catches the fat that renders out as it roasts. Makes for a thin, crispy, delicious outer skin - you just have to protect the top half with some foil as it will cook faster than the bottom half otherwise.
Have you tried breaking or piercing the larger bones? Drum/wing/breast bones? This was something I heard about for use with turkeys to help them hold moisture. The bones contain potassium and breaking/piercing them released potassium during cooking into the flesh.
