Who wouldn't want to be
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only $26) ? And you'll get lots MORE recipe ideas for dinner! I'd say yes, to
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Rock Crok Chicken and
Potato One-Pot Dinner!
1 whole chicken (4-5 lbs.)
Canola oil for spritzing
1 tbsp. Bell Pepper Herb Rub (or any Rub or Seasoning Mix of your choice)
2 cups chicken stock or broth
2 garlic cloves, pressed with Garlic Press
2 lbs. "B" size unpeeled Yukon Gold potatoes
6 garlic cloves, peeled
½ tsp salt
¼ tsp pepper
DIRECTIONS
1. Remove and discard giblets and neck from chicken cavity. Trim excess fat from chicken with Professional Shears, if necessary.
2. Spritz or rub chicken with oil then shake- shake -shake on rub to completely coat outside of chicken with rub.
3 Place chicken, breast side up, into Rockcrok® (4-qt.) Dutch Oven. Arrange potatoes and garlic around chicken (see Cook’s Tips).
4. Microwave, covered, on HIGH 30 minutes (7 minutes per pound of chicken) or until internal temperature reaches 165°F (74°C) in thickest part of breast and juices run clear.
5. Remove Dutch Oven from microwave. Let stand 10 minutes (temperature will rise to 170°F/77°C). Remove chicken to Large Grooved Cutting Board; carve.
6. Add salt and pepper; mash with Mix ‘N Masher. Serve with chicken.
Cook's Tips:
Garlic Mashed Potatoes Variation: The potatoes fit closely around the chicken. No need to add extra liquid; the drippings are enough to cook the potatoes! (See Step 3)
A whole chicken works best in this recipe (rather than chicken pieces) because it will be more tender and juicy. And, the drippings from the whole chicken are used to season the potatoes!
1 whole chicken (4-5 lbs.)
Canola oil for spritzing
1 tbsp. Bell Pepper Herb Rub (or any Rub or Seasoning Mix of your choice)
2 cups chicken stock or broth
2 garlic cloves, pressed with Garlic Press
2 lbs. "B" size unpeeled Yukon Gold potatoes
6 garlic cloves, peeled
½ tsp salt
¼ tsp pepper
DIRECTIONS
1. Remove and discard giblets and neck from chicken cavity. Trim excess fat from chicken with Professional Shears, if necessary.
2. Spritz or rub chicken with oil then shake- shake -shake on rub to completely coat outside of chicken with rub.
3 Place chicken, breast side up, into Rockcrok® (4-qt.) Dutch Oven. Arrange potatoes and garlic around chicken (see Cook’s Tips).
4. Microwave, covered, on HIGH 30 minutes (7 minutes per pound of chicken) or until internal temperature reaches 165°F (74°C) in thickest part of breast and juices run clear.
5. Remove Dutch Oven from microwave. Let stand 10 minutes (temperature will rise to 170°F/77°C). Remove chicken to Large Grooved Cutting Board; carve.
6. Add salt and pepper; mash with Mix ‘N Masher. Serve with chicken.
Cook's Tips:
Garlic Mashed Potatoes Variation: The potatoes fit closely around the chicken. No need to add extra liquid; the drippings are enough to cook the potatoes! (See Step 3)
A whole chicken works best in this recipe (rather than chicken pieces) because it will be more tender and juicy. And, the drippings from the whole chicken are used to season the potatoes!
