Wednesday, July 11, 2012

Roasted Chicken The Easy way

Hello everyone, I hope you all are having a great week and just keep in mind the weekend isn't too far from sight.  Roasted chicken, its pretty basic and most everyone has their recipe for it.  This is how I make mine.  More often than not I find myself changing out different seasonings.  I am going to show you how I made this on my video I did a few months back.  I normally use either a quartered up lemon or orange and stuff the bird with it.  When I made it on the video I didn't have either so I used what I had on hand.  This is one of those recipes you don't have to have fancy ingredients or a fancy technique to make it taste good.  Ok so let's see what goes into this bad boy shall we?


3-4 pound roasting chicken
2 carrots cut in half the long way
2 stalks of celery cut in half the long way
1 onion quartered
2 cloves of garlic peeled but left whole
1-2 tablespoons of extra virgin olive oil
1/2 teaspoon of sea salt
1 teaspoon of onion powder
1 teaspoon of granulated garlic
1 teaspoon of Italian Seasoning
1 teaspoon of thyme


Preheat your oven to 350 degrees.  Clean your chicken and wipe completely dry with a paper towel.
Grab a roasting pan and if you dont have a rack for it you can make your own with the carrots and celery by laying them down on the bottom of the roasting pan.  If you do have a rack you can still use the carrots and celery on the bottom of the pan to make a gravy.  Next you want to stuff the onions and garlic into the chicken. Now start putting the oil over the chicken, you will want to put the oil all over the chicken because it helps the seasonings stay on better.  From here put all you seasonings on the chicken, rub it in every part of the chicken so every part of the chicken gets seasoned well.  Place your chicken on top of the carrots and celery and let cook for about 2 1/2 hours, or until your meat thermometer reads 180 degrees.  Rest the chicken for about 20 minutes so the juices get soaked back up in the chicken.  You can serve this with just about anything, I love serving this with sweet potatoes, and broccoli.  You can do the same method on a grill and it would come out perfect for you.  I hope you all have a great week and live, laugh and love.


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