Thanksgiving Doesn't Have to be All About the Turkey! – – Purdue Oven Stuffer Roaster Chicken, garlic (whole),
| Prep Time | 15 minutes |
| Cook Time | 2 1/2-3 hours |
| Servings |
people
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Ingredients
- 8-9 lb. Purdue Oven Stuffer Roaster Chicken
- 3 cloves garlic whole
- 2 tbsp. butter softened
- 1/2 tbsp. paprika
- 1 lemon cut in half
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 450 degrees.
- Remove giblet bag from chicken, wash the chicken inside and out, pat dry.
- Place chicken on a wire rack in a baking pan. (Put a piece of aluminum foil on the rack to prevent the chicken from sticking)
- Stuff the chicken with the lemon halves and the garlic cloves. Tie the drumsticks together with kitchen twine.
- Using your hands, rub butter all over the chicken.
- Season chicken generously with salt and pepper and the paprika.
- Bake on middle rack in the oven for 30 minutes.
- Turn oven down to 350 degrees and cook for 2- 2 1/2 hours depending on the size of your chicken. You will know it is done when the juices run clear and the popper pops.
- Serve with gravy and Enjoy!!
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Oven Roasted Potatoes! – – baby red potatoes (cut into 4 pieces each), small onion (sliced), olive oil,
| Prep Time | 10 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
people
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Ingredients
- 2 lb. baby red potatoes cut into 4 pieces each
- 1 small onion sliced
- 1/4 cup olive oil
- 1/2 tbsp. paprika
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together and place in a 9x9 baking pan.
- Cook 1 hour and 15 minutes.
- Stir potaotoes gently.
- Turn oven up to 400 degrees and cook 30 more minutes.
- Enjoy!
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