Roast Chicken with Watercress |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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You can turn this into a main-course salad for brunch, lunch or a warm-weather supper by simply drizzling vinaigrette over the sliced chicken and watercress. Ingredients:
1 onion, sliced |
6 garlic cloves, sliced |
1 4-pound chicken |
1 large bunch watercress, trimmed, chopped |
1/4 cup (1/2 stick) unsalted butter, room temperature |
1 large bunch watercress, trimmed |
Directions:
1. Preheat oven to 350°F. Place onion and garlic inside chicken cavity. Slide fingertips between chicken breast skin and meat to loosen skin. Stuff chopped watercress under skin. Tie chicken lets together. Place chicken in roasting pan. Rub butter over chicken. Season with salt and pepper. Bake chicken until juices run clear when thickest part of thigh is pierced, basting every 15 minutes with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Let stand 10 minutes. Surround with remaining watercress and serve.
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