@callmetony.rap: واسماء كتير هتتكنسل . . . #vairal #fyp #راب_مصري #applemusic #foryoupage @Ashry

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Sunday 04 October 2026 13:33:42 GMT

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𓆩🌀𝐊𝐈𝐌𝐎 || كـٰيـمـٰو🌀𓆪 :

تونيييي 😍❤️

2026-10-04 13:40:39

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shehap ashor :

ساعة نسينا وسنة فينة تعدييب

2026-10-04 13:49:55

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ابوسمره😋😜 :

ودي 😍

2026-10-05 05:53:40

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I’ve been super busy with work recently so one pan dishes are saving me right now ❤️ #EasyRecipe #weeknightdinner #chicken #onepanmeal #familymeals Compound Butter Roast Chicken with Root Vegetables & Pan Gravy Ingredients For the Chickens 2 whole chickens, about 5 lbs each 2 sticks (1 cup) butter, room temperature 1 tbsp garlic salt 2 tbsp smoked paprika 2 tsp dried sage 2 tsp dried thyme 2 tsp onion powder 2 tbsp sea salt 2 tbsp freshly cracked black pepper 2 tsp dried oregano Additional salt and pepper for the cavities 2 lemons, sliced For the Vegetables 6–8 potatoes, cut into wedges 3–4 carrots, peeled and roughly chopped 2 white onions, cut into wedges Salt and freshly cracked black pepper For the Pan Gravy 2 tbsp all-purpose flour 2 cups chicken stock Freshly cracked black pepper Salt, as needed Instructions Prepare the chickens. Preheat oven to 375°F. Combine the softened butter with garlic salt, smoked paprika, sage, thyme, onion powder, sea salt, black pepper, and oregano. Pat the chickens dry, season the cavities with additional salt and pepper, and add the lemon slices. Carefully loosen the skin over the breasts and thighs, then rub the compound butter generously under and over the skin and around the entire chickens. Start roasting and add the vegetables. Place the chickens in a large roasting pan, sheet tray, or cast-iron skillet and roast for 20 minutes. Remove the chickens temporarily, add the potatoes, carrots, and onions to the pan, and toss with the rendered butter and chicken drippings. Season lightly with salt and pepper, then place the chickens back on top. Finish roasting and make the gravy. Roast for approximately 1 hour and 15 minutes more, or until the thickest parts of the breasts and thighs reach at least 165°F. Rest the chickens for 10–15 minutes and transfer the vegetables to a serving platter. Place the roasting pan over medium heat, whisk 2 tablespoons flour into the drippings and cook for 1–2 minutes. Gradually whisk in 2 cups chicken stock, scraping up the browned bits, and simmer until smooth and thickened. Add freshly cracked pepper and adjust salt as needed. Carve the chickens and serve with the roasted vegetables and pan gravy.

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