Ingredients
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1 whole chicken (4 to 5 lbs)
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1 ½ lbs medium red potatoes
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6 shallots, peeled
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16 oz baby carrots
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3 bay leaves
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4 tbsp butter
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½ cup extra virgin olive oil
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1 cup fresh squeezed orange juice
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2 cloves garlic
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1 tsp paprika
Steps
1
Place the chicken breast side down in the baking dish. Cut the potatoes into quarters. Put the potatoes, shallots and carrots around the chicken in the baking dish. Put the bay leaves between the vegetables.
2
Mix the butter, oil, wine or juice, garlic, paprika, salt (in moderation) and pepper in a bowl. Purée with a hand blender until smooth and coat the chicken and vegetables with it. Cover the chicken with plastic wrap and set in the fridge to rest for 1 hour.
3
Cover the chicken with plastic wrap and set in the fridge to rest for 1 hour. Meanwhile, preheat the oven to 350°F.
4
Preheat the oven to 350°F. Remove wrap from chicken and roast until internal temperature reaches 165°F, about 1½ hours, basting with pan juices after 45 min. Remove the chicken from the oven, cover loosely with foil and let rest for 15 min. Carve and serve with roast vegetables.
