Easter Hen ~
~ Skirt in the Kitchen ~
whole chicken
red onion
sweet potato– skin on
3 or 4 carrots
2 or 3 beets– depending on size
2 medium red potatoes
radishes
rosemary, parsley, basil
olive oil, butter
Salt & pepper
Rinse to clean chicken on outer portions as well as cavity. Drain water from the chicken, pat-dry inside-out. Lather with either butter or olive oil; salt & pepper, even inside the chicken.
Between the top skin and breast meat, do the same, also stuffing in between layers as well as cavity with fresh herbs and onion.
Lay the whole chicken on a bed of thick-sliced onions.
Garnish the pre-baked chicken with vegetables decoratively put in place. Drizzle vegetables with olive oil, then salt & pepper all of the vegetables. Put in a 375 degree oven, keeping uncovered. Periodically throughout approximate cooking time of 1 1/2 hours, depending on the size of the chicken, drizzle with olive oil over the vegetables again. Spoon chicken juices over the chicken from time to time to keep the skin and breast moist. Make sure that even the radishes are cooked tender, but will still have somewhat of a crunch to them. Prick sweet potatoes and beets to be sure of doneness, also.
Lay fresh rosemary on top, right before serving, along with fresh basil to adorn.
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