Ingredients
Chicken & Potatoes
- ¼ c olive oil
- 5 lbs whole chicken
- 1 bunch of cilantro leaves
- 1 lb fingerling potatoes
- 3 tbsp This Little Goat went to Belize, 2 tsp set aside
- 4 garlic cloves
- ½ lb of mandarins (or any citrus with a thin edible rind), fruit separated from rind
Pickle Medley
- ½ c seasoned rice vinegar
- 1 small red onion, thinly sliced
- 2 fresno chili peppers (or any chili pepper such as jalapeno or serrano), thinly sliced with seeds removed
- Rinds of mandarin oranges listed above, sliced into ¼ inch strips
Directions
Chicken & Potatoes
- Preheat oven to 400 degrees.
- Rinse and pat dry chicken, generously season with salt.
- Rub outside with oil and This Little Goat Went To Belize.
- Stuff cavity with cilantro stems, setting cilantro leaves aside, and citrus insides.
- Cut large potatoes in half to make uniform in size, then salt and add around seasoned chicken in a roasting pan.
- Bake for 1 hour and 15 - 30 minutes or until internal temperature reaches 165 F.
Pickles
- Add chili, red onion, and citrus rinds to a heat proof bowl large enough to fit two cups.
- Heat rice vinegar to simmer and pour over sliced produce.
- Allow to sit for 5 minutes minimum at room temperature, leftovers may be kept in fridge.
Herby "Gravy"
- Blend cilantro leaves, cooked chicken drippings and stuffings, salt, a tbsp of pickling liquid, and garlic until smooth, serve with roasted chicken.