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Indiana Modern Pot Roasted Chicken




Source of Recipe


Perdue


List of Ingredients




1 PERDUE ® Seasoned Roasting Chicken (4 ½ to 5 pounds)
1 medium onion, peeled and sliced
2 cups chicken broth
1 tablespoon tomato paste
4 to 6 small red or white potatoes, unpeeled, quartered
1 package (8 ounces) peeled, fresh, baby carrots
Salt and freshly ground pepper to taste


Recipe



Preheat oven to 425° F. Remove giblets from form chicken. Place chicken and vegetables in roasting pan. Place pan in oven, uncovered and roast chicken 30 minutes, until skin is lightly browned. Reduce oven temperature to 325° F. Remove pan from oven and transfer chicken to a platter. Add onion to drippings in pan and stir in chicken broth and tomato paste. Return chicken and any juices to pan. Surround with potatoes and carrots. Cover pan and return chicken to oven for another hour, or until BIRD-WATCHER Thermometer pops up and meat thermometer inserted in thickest part of thigh registers 180° F. Remove and discard BIRD-WATCHER Thermometer. Slice chicken and serve with vegetables and pan juices.
Ready In: 90 minutes
Servings: 4 - 6