Simple roast chicken

Yield: 4 servings

Measure Ingredient
5 pounds Roasting chicken; up to 6
1 small Onion; peeled and halved
3 Cloves garlic; peeled
2 Ribs celery; cut into 4-inch
; pieces
5 Sprigs fresh thyme; up to 6
2 Sprigs fresh rosemary; up to 3
3 tablespoons Butter; room temperature
Coarse salt and freshly ground black
; pepper

1. Heat the oven to 400 F. Remove the giblets from the cavity. Season the bird inside and out with salt and pepper.

2. Place the onion, garlic, celery, thyme, and rosemary inside the cavity.

Place the chicken, breast side up, in a shallow roasting pan and rub with softened butter.

3. Roast in the heated oven, brushing occasionally with the accumulated pan juices. Cook until the juices run clear and the temperature on an instant read thermometer registers 170 when inserted in the thigh, 1 hour to 1 hour and 15 minutes. Remove from the oven and cover loosely with aluminum foil.

Let rest for about 15 minutes for the juices to redistribute.

Notes: I think Roast Chicken is an absolute staple for the table. Pair it with a steamed vegetable and rice for a great meal. Leftover chicken makes a great start for chicken salad to take to work the next day.

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MC formatted using MC buster by Barb at PK Recipe by: Virginia Willis

Converted by MM_Buster v2.0l.

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