Rub Roasted Chicken for my hunny

Never having roasted chicken before or creating a season for it, I wasn't sure where to start. That's when I decided to break it down. Being a regular shopper at Safeway I found everything for pretty cheap, and for what could feed up to 6 people was under $35....

So let's begin.

I assembled all the ingredients on the counter and put them in order of what goes in first. It looked a little something like this...

5 chicken legs

1 pound small red potatoes

2 large carrots

5 big shallots

1 green bell pepper 

5 garlic cloves (but I say, "the more garlic, the better!")

4oz. bacon

1/2 cup white wine

1/2 cup water

2 chicken bouillon cube

3 tbsp oil

1 tsp seasoned salt (I like Johnny's Seasoning, or any Mrs. Dash seasoning mixed with a little sea salt)

1 tsp paprika powder (can be sweet, smoked, or plain) I keep it cheep with just the plain ;)

1/4 tsp dried thyme

fresh sage

LOTS of pepper

It sounds like a lot of ingredients, but they are all fairly cheap, and make FABULOUS flavor.

Let's get started....

First combine the olive oil, paprika powder, seasoned salt, dried thyme, and LOTS of black pepper. Give a good stir and set aside.

Next, place the chicken in the roasting tray and brush the chicken with the marinade until the chicken looks like a deep red. Try to cover as much of the chicken as you can.

Take your shallots, peel them (an easy way is to cut each end and peel them with your thumb and knife). Cut all fine in half or into thirds, just keep them thick  and chunky. Put them in the same bowl as marinade was in.

Next, wash and cut the bell pepper. Cut off both ends and take the seeds and inside out. Cut the pepper into about 1/2 inch squares. Also put in bowl.

Cut your red potatoes. Start by cutting them in half and then horizontally to make into 4  squares. Place in bowl.

Peel the carrot and cut into good size chunks. Place in bowl as other vegetables.

Start spreading potatoes, peppers, onions, and carrots in the roaster around and under the chicken. Use the bigger pieces of carrots to place under the chicken and elevate.

Now we will be using the bacon and white wine.

Start by putting the bacon in a frying pan and cook until light brown.

Next, add the 1/2 cup of white wine and 1/2 cup of water. Crush the chicken bouillon and put in into frying pan. Turn the heat down to low, and let it simmer for 3 min. Season with a large amount of pepper.

Place garlic cloves on the chicken legs so that it seeps into the chicken while being cooked. You can also put some around, but it adds great flavor to the chicken by placing them on top.

After garlic cloves are in place, put the broth into a measuring cup or "easy to pour out of" bowl and start coating the vegetables in the roasting pan. Careful not to pour it on chicken so the garlic cloves will stay into place. 

Add 7 to 10 sage leaves on chicken to add to the flavor, but be sure to remove them after it is done cooking, because they will be charred.

Roast the chicken and vegetables in the oven at 400 degrees Fahrenheit for about 55 to 60 min. 

At thirty minutes take roaster out of oven and use a baster to spread the juices over the chicken. Make sure the chicken is coated well, and continue to cook for the last 30 min. 

I served this with parmesan green beans, and it was DELICIOUS.