Roasted Whole Chicken2015-02-26
- Servings : 4
- Prep Time : 20m
- Cook Time : 1:15 h
- Ready In : 1:55 h
This recipe was very easy to throw together quickly and was delicious.
The picture doesn’t do it justice, but everyone was hungry so I didn’t want to hold up the stampede getting pictures!
I made a 5 pd. chicken for 4 people, and there were zero leftovers (but everyone was full;)) even with the sides(!!).
I opted to roast it breast side down in a covered roasting pan barely larger than the chicken.
I used a smaller roasting pan so the liquids wouldn’t all evaporate.
On one hand, roasting breast down keeps the breast meat moist, but it also means the skin doesn’t get brown and crispy on that side. Take your pick!
I did baked potatoes in the microwave (I know, I know) so I wouldn’t have to worry about timing everything. I very rarely use ‘that thing’, but I found use for it for once lol.
You could also do the potatoes under the chicken and steam the vegetables instead.
Once I’d taken the chicken out, I toasted a sliced baguette in the oven & made gravy while the chicken rested for 20 minutes. The baguettes were later slathered with garlic butter.
It was fantastic and simple!
- 5 lbs. whole chicken
- 1 lemon, cut in 4
- 6 cloves garlic, crushed
- 1 onion, cut in large pieces
- 2 celery stalks, sliced
- 3 carrots, sliced
- 1 tbsp. soy sauce
- 1 1/4 cups water
- Salt & Pepper
- Rosemary, Oregano, & Basil
- 2 tbsps. butter
Preheat oven to 425F. Remove giblets, if any, from chicken. Rinse inside and out, pat dry.
Season chicken cavity liberally with salt and pepper. Stuff with lemon and garlic pieces. Tie legs together.
Coat chicken with butter, season with salt, pepper, and spices.
Place chopped vegetables in roasting pan. Add water and soy sauce.
Place chicken on top of vegetables. Cover roasting pan and roast 15 minutes per pound. (75 minutes for 5 lb. bird).
Baste at 30 minute mark.
Remove lid after 45 minutes to allow chicken to brown.
Chicken is done when juices run clear. Once done, remove to cutting board or baking sheet and let rest 20 minutes before carving. Reserve juices for gravy.