My husband took this out of the freezer thinking it was a Roaster, but it was a fryer, so I opted to season it with a few herbs, add melted butter & truffle oil & bake it in the oven. I love a bargain & this one was Buy one-Get one.
In keeping with the herb theme, I made a Herb Stuffing I had gotten reduced after the holidays, then threw in some left over mini loaves of corn Bread to give it a southern flair paired it with cranberry sauce & Frozen Green Beans. It was a great dinner for a fraction of what it would have cost to go out & eat, & the best part was we had left overs the next day.
1Preheat oven to 375 degrees F. Combine spices in a small bowl, & stir to blend together.
2ADDITIONAL INGREDIENTS USED IN THE RECIPE.
3Remaining ingredients used in recipe.
4I chose to cut chicken into 4 serving pieces. Wash thoroughly. First CAREFULLY cut between the breast bone, & down through the back bone with a very sharp knife or kitchen shears to make 2 half pieces. Can roast as 2 halves if desired.
5With each of the halves cut half way between the thigh and wing to make 2 separate pieces. Part of the breast meat will be attached to the lower leg portion.
6Now place the parts on a large platter or plate, and liberally season each piece on both sides with the herb blend.
7Melt butter In microwave, and then add the truffle oil & stir to blend together. Now with a brush, brush each piece of chicken on front and back with the butter truffle oil mixture, until all the chicken has been coated.
8Place a baking rack inside a shallow pan,& spray with nonstick cooking spray. Add the chicken pieces. Then place in preheated 375 degrees F. oven and bake for 15 minutes. THEN LOWER OVEN TEMPERATURE TO 325 DEGREES F. and continue to bake for an additional 1 1/2 hours to 1 hour 45 minutes, or until juices run clear when chicken is pierced. Brace yourself the aroma will be intoxicating while it is cooking. It is so moist tasty,tender, juicy and good, & so simple to make.