Classic Roast Chicken

Servings: 4

Prep Time: 10 minutes

Cooking Time: 1 hour

Partner: roasted potatoes

Major supermarkets now offer free-range chickens birds that are raised on farms rather than in commercial coops. Though thought to be more tender, they are no more nutritious and cost more per pound.

Ingredients

1 stalk celery

3 1/2 lb roasted chicken

1/2 tsp dried thyme

1/2 tsp salt

1 Tbsp butter, softened, divided

1 onion, quartered

Directions

Preheat oven to 475°F. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 teaspoon butter, sliced celery and onion. Rub outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°F. Roast for 20 minutes longer.
Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.

Great Ideas

Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 tablespoon flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.

Recipe Rating

Rollover to rate this recipe 4 average rating (9 votes cast)