Although traditionally served on Sunday, our Roaster Oven Sunday Dinner is perfect for any day of the week. It has all the essentials of a classic family meal: roasted chicken, russet potatoes, and plenty of fresh herbs. Your NESCO 6 Qt. Roaster Oven makes this recipe simple. All you have to do is preheat, combine ingredients, and cover. We like to serve with a side of bread and butter.
Your Key Ingredient:
5 medium russet [baking] potatoes
2 cups baby carrots1 cup celery, chopped
1 whole roasting chicken [4 ½ to 5 lbs]
2 tsp garlic, minced
1 ½ tsp salt
1 tsp pepper
1 ½ tsp ground sage
1 tsp oregano leaves, whole
1/2 tsp thyme leaves, whole
- Cube unpeeled potatoes into 1″ pieces. Place in NESCO® 6 Qt. Roaster Oven cookwell. Put carrots evenly across potatoes.
- Remove exterior wrap from chicken. Remove any parts stored in cavity. Use for gravy or discard. Rinse chicken thoroughly inside and out. Sprinkle 1/2 tsp salt and 1/4 tsp pepper in cavity.
- Place chicken in cookwell on top of potatoes and carrots. Rub chicken with garlic. Sprinkle remaining salt and pepper over chicken. Then sprinkle sage, oregano, and thyme over chicken.
- Cover roaster with lid and cook at 250ºF for 6 hours. Chicken will be very moist and juicy. DO NOT add any liquid to roaster. The vegetables and chicken will produce plenty of liquid to prepare a wonderful gravy.
Submitted by Jamie Parchman, Rio Hondo, TX.