| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lifetime tv, Life5 |
4 |
servings |
INGREDIENTS
| 5 |
lb |
Roasting chicken; up to 6 |
| 1 |
sm |
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 |
tb |
Butter; room temperature |
|
|
Coarse salt and freshly ground black |
|
|
; pepper |
INSTRUCTIONS
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.
© 1998 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC buster by Barb at PK
Recipe by: Virginia Willis
Converted by MM_Buster v2.0l.
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