How to cook juicy roasted chicken

The moistest chicken you will ever eat with juices you will not want to lose so eat it in a bowl like a stew

17
STEPS
INGREDIENTS

De stem Thyme and tarragon in bowl

De stem Thyme and tarragon in bowl

Add mustard, garlic, salt, pepper, enough oil to form a paste

Add mustard, garlic, salt, pepper, enough oil to form a paste

Slice onions in deep baking pan

Slice onions in deep baking pan

Cut slivers around chicken

Cut slivers around chicken

Add paste into all crevices

Add paste into all crevices

Cover with thick sliced tomatoes and bake at 400F for about 1.5 hrs. Baste every 30 min. Might want to slide tomatoes to side midway during cooking to brown chicken

Cover with thick sliced tomatoes and bake at 400F for about 1.5 hrs. Baste every 30 min. Might want to slide tomatoes to side midway during cooking to brown chicken

Last 5 minutes add honey and vinegar mixture on top of chicken and turn oven to broil. Will probably have to broil parts of breast and legs for five minutes separately

Last 5 minutes add honey and vinegar mixture on top of chicken and turn oven to broil. Will probably have to broil parts of breast and legs for five minutes separately

Shred chicken and serve in bowl to capture all the yummy juices and onions and tomatoes

Shred chicken and serve in bowl to capture all the yummy juices and onions and tomatoes

Serve with toasted buttered French bread for dipping in sauce

  • Thyme - whole bunch
  • Tarragon - few stalks
  • Garlic - whole head pressed or finely chopped
  • Salt / pepper
  • Dijon mustard
  • Olive oil - lots
  • Tomatoes - plum
  • Onions - 3 large sliced
  • Red wine vinegar - cup
  • Honey - 3 -4tbsp
  • Whole chicken
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