-
Check here for the full archive of recipe collections.More Content Check here for the full archive of recipe collections.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.More Content Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.More Content Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.More Content From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.More Content Pick your cut, your seasoning and your cooking method and chow down! Click through for recipes and info.More Content From a can or fresh off the vine, tomatoes are a staunchly dependable staple at every meal. Click through for recipes.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content Perfect for a potluck, picnic or simple supper side dish, beans are a nutritious, tasty and cost-effective staple for any pantry.More Content
-
Try these Ingredient Substitutions when you're in a bind!More Content Try these Ingredient Substitutions when you're in a bind!More Content Simple solutions for healthier cooking.More Content Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy! More Content A pinch of this, a dab of that... click here for a printable conversion chart.More Content Keep this posted on your refrigerator for easy reference! More Content Money Saving IdeasMore Content Money saving ideas to bet on.More Content
Recipe from Barbara Westrbook of Chesterfield, Va.
Prep Time: 15 min
Total Time: 2 hr 45 min
Whole chicken
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)
