Recipe from Barbara Westrbook of Chesterfield, Va.
Prep Time: 15 min
Total Time: 2 hr 45 min
Roasted red peppers (in the jar)
Stick of butter
6 cloves of garlic
Salt & Pepper
1. Make sure that the chicken is thawed (this helps with the cooking time). Cut slits in the skin of the chicken about 1.5 inches apart on both sides of the breast. Place pats of butter under the slits along with a clove of garlic and roasted bell pepper strips. If there are any of the garlic or peppers left , put them in the cavity of the bird and fill the opening of the bird with Aluminum Foil.
2. Now, cover the bird in the roasting pan with foil and let sit for about 15 minutes - just enough time to Preheat the oven to 400.
3. Put the bird in the oven and let cook for about 1 1/2 - 2 hours. Take the foil off of the bird and sprinkle salt and pepper. If you have butter Flavored PAM, spray that on top as well.
4. Finish the cooking process by putting the bird back in the oven for the remaining 30 minutes until the skin is good and crispy and GOLDEN in color.
Yield: Servings 3-4 (depending on weight of bird)
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.