Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, carrots, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Melted Butter, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Roast Chicken, Roasted Chicken, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Thyme, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping, Yellow onion
Roast this bird until you are birded-out!
Listen up, people! I need you all to pay attention carefully, because what I’m about to present here is one of the most delicious meals I have ever prepared.
Who would have thought roasting would make chicken so incredibly tasty! I, for one, had no idea – otherwise I would have tried this years ago already. All the flavors come together so beautifully, I almost want to make this twice a week! This is a dish that will wow the crowds and make your family go for seconds, and thirds!
The best part is; it’s not even difficult to make. And unless you’re serving this to a large crowd, you’ll have the yummiest leftovers to make unbelievable sandwiches the next day.
This recipe yields 8. The meat is crispy, buttery, and flaky – there is just no way even the pickiest of eaters can deny how tasty this is!
Recipe and photo courtesy of The Food Network