My cousin Michelle taught me this one. The recipe (as far as we know) originated with her friend Carol (hence the recipe name). I’ve only made minor tweaks, like consolidating some seasoning and adding the potatoes.
- 1 Purdue Oven Stuffer Roaster (the kind that’s born with the pop-up thermometer)
- Paprika (Hungarian sweet)
- Morton’s Natures Seasons blend (or salt, pepper, garlic)
- Worcestershire sauce
- Dried minced onion
- 3 cans sliced new potatoes (trust me here, canned is better in this case)
- Chicken broth (optional)
- Preheat oven to 350° (per package directions).
- Remove chicken from wrap.
- Remove giblets package from chicken.
- Rinse chicken (good luck not splashing yourself)
- Place chicken, thermometer side down, on roasting rack in a roasting pan.
- Wash your hands (don’t want to get chicken cooties all over everything).
- Season with paprika, Morton’s (or salt, pepper, garlic powder), & Worcestershire to taste.
- Flip the bird over.
- Wash your hands (because chicken cooties).
- Season with paprika, Morton’s (or salt, pepper, garlic powder), Worcestershire, and dried minced onion to taste.
- If you are using a dark roasting pan, be sure to add 2 cups of water to the bottom of the pan.
- Place the pan with the chicken in the oven.
- After 1 hour or so, drain, rinse, and add the potatoes, plus another 2 cups of water (or chicken broth) if the pan is dry.
- Baste the bird and potatoes.
- After the chicken has been cooking for two hours, baste again.
- When the thermometer pops up, the bird is done.
- Carve and serve, pouring extra goo goo juice from the pan onto the plated chicken and potatoes.
*A toasted almond rice pilaf makes a great alternate side.