Roast Chicken

Roast Chicken

Ingredients:

• 1 tsp chopped garlic
• ½ cup basil
• 2 tbsps. fish sauce
• ¾ cup fresh lime juice
• 3 tbsps. brown sugar

Procedure:

1. Preheat oven to 375°F.
2. Rub exterior and cavity of chicken with Jolly Heart Mate Canola Oil. Season cavity and exterior with salt and pepper. Place onion inside cavity. Tie chicken legs and tuck wings underneath breast.
3. Place chicken on the center of a baking rack set on top of a baking pan.
4. Place brussels sprouts, potatoes and carrots in separate baking dishes. Add Jolly Heart Mate Canola Oil and season with salt.
5. Place chicken, brussels sprouts, potatoes and carrots in the oven. Roast vegetables in the preheated oven for 15 minutes or until tender; remove from oven. Roast chicken for 50 to 75 minutes or until juices run clear when the thick part of the leg is pierced with a knife; remove from oven and let rest for 20 minutes before serving.

Ingredients:

• 1 tsp chopped garlic
• ½ cup basil
• 2 tbsps. fish sauce
• ¾ cup fresh lime juice
• 3 tbsps. brown sugar

Procedure:

1. Preheat oven to 375°F.
2. Rub exterior and cavity of chicken with Jolly Heart Mate Canola Oil. Season cavity and exterior with salt and pepper. Place onion inside cavity. Tie chicken legs and tuck wings underneath breast.
3. Place chicken on the center of a baking rack set on top of a baking pan.
4. Place brussels sprouts, potatoes and carrots in separate baking dishes. Add Jolly Heart Mate Canola Oil and season with salt.
5. Place chicken, brussels sprouts, potatoes and carrots in the oven. Roast vegetables in the preheated oven for 15 minutes or until tender; remove from oven. Roast chicken for 50 to 75 minutes or until juices run clear when the thick part of the leg is pierced with a knife; remove from oven and let rest for 20 minutes before serving.