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.
posted by Sue King on February 27, 2015
Well, now I have to go ! I’m so darn hungry from reading this !! I’m going to raid the fridge.
posted by admin on February 27, 2015
posted by Jenn Erin on February 28, 2015
Wow this looks amazing! Yum!
posted by Rebecca Leigh on February 28, 2015
posted by sandytsc on March 2, 2015
Seems so delicious! Shall try your recipe n tips! Thanks :)
posted by Mai Tran on March 10, 2015
I’m also afraid the meat will get dry if I roast the whole chicken. I must try out this recipe.
posted by Maria Morais Sarmento on March 11, 2015
One of my family’s favorites :)
posted by hinamomin on March 12, 2015
I love meat dishes thank you so much lovely receip sharing
posted by Yogurt Hydro on March 12, 2015
posted by krysprincess on March 14, 2015
i love any type of chicken but roasted chicken looks delicious
posted by Kerry-Ann Pope on March 17, 2015
This sounds absolutely delicious, Roast Chicken is probably my most favourite food.
posted by Judith Asuncion on March 18, 2015
Looks so yummy! !!!!
posted by Richard Hicks on March 19, 2015
This is something I want to give a try one evening.
posted by bryansilvia on March 21, 2015
This looks so great! I love doing a roasted chicken.
posted by Anna on March 21, 2015
This is a good basic recipie for roasted chicken. I need to learn how to make one.
posted by Kim Hampton on March 22, 2015
Yum! Looks good.
posted by Lisa Coomer Queen on March 26, 2015
This sounds awesome! I’ve never roasted a chicken. Thanks for sharing.
posted by BILL HOFF on April 17, 2015
We are always looking for different ways to prepare chicken!
posted by Yogurt Hydro on April 17, 2015
This has become a favorite for us, and I love the simple ingredients.