Tuesday, November 15, 2011

Roast Chicken

1 medium roasting pan
1   4 – 5 pound roasting chicken
1 full head garlic
1  lemon
1 bunch thyme ( I use dried thyme)
2 carrots
1 celery
3  potatoes ,2 sweet potatoes
1 onion
3 tablespoons butter
2 tablespoons olive oil
salt and pepper



Preheat oven to 425 degrees.  Cut up onions, potatoes, beets, carrots and parsnips (peel these last three) and put them into the bottom of the roasting pan.  Chop up a few sprigs of the time, add olive oil and salt and pepper and mix together.


Place a clean chicken into roasting pan, stuff chicken with thyme , 1/2 lemon, and cut garlic (cut whole garlic head in half and stuff it into the inside of the chicken (it’s okay to keep the peel on)).. After vegetables and garlic are chopped, mix them all together in a large bowl and drizzle with olive oil , salt, and pepper. Scatter them around the chicken that is in the pan. Drizzle a little more olive oil over the chicken and salt and pepper to taste. 

Place into a 425 degree preheated oven and bast after the first 30 minutes and then bast every 10-15 minute after that. Do not bast chicken the last 10 minutes of cooking so that the skin can get nice and golden and crispy. Chicken is done when it reaches an internal temperature of 160 degrees. About 1 1/2 hours.

 Wow...., the result is so unbelievable ........delicious tender roast Chicken   , with yummy veggies...:)) all gone within an hour..., so Happy!!!

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