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    You are in: Home / Recipes / Roast Chicken Recipe
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    Roast Chicken

    Roast Chicken. Photo by Breezytoo

    1/1 Photo of Roast Chicken

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    MahnaMahna's Note:

    From Martha Steward video, originally a recipe of Norma Darden of Miss Mamie's Spoonbread. (Use two-and-a-half-to-three-pound chickens)

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    Units: US | Metric


    1. 1
      Preheat oven to 375° .
    2. 2
      Finely chop the leaves of one sprig rosemary and one clove garlic.
    3. 3
      In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
    4. 4
      Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
    5. 5
      Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
    6. 6
      Rub chickens all over with mustard mixture, and season with salt and pepper.
    7. 7
      Place on a rack in a large roasting pan.
    8. 8
      Sprinkle all over with wine. Pour remaining wine into roasting pan.
    9. 9
      Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
    10. 10
      Add water or wine as additional basting juices are needed.
    11. 11
      Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
    12. 12
      Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
    13. 13
      Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.

    Ratings & Reviews:

    • on December 11, 2011


      This is wonderful & easy. I followed the recipe as it was written. The chicken smelled heavenly, was so moist & tasted like it came from a fine restaurant. I'll definitely make this again & again. Thanks so much for sharing it with us. (11-11)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 10, 2008


      This is delicious! I didn't have fresh rosemary, but improvised with dry instead, otherwise followed the recipe to a t and only made one chicken, so halved everything with ease. It cooks up so moist and fall off the bone tender and smelled so good cooking! Will definitely have this again! Thanks for sharing! Made for PAC Fall 08

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Chicken

    Serving Size: 1 (133 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 193.7
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 3.3 g
    Cholesterol 53.4 mg
    Sodium 102.5 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.6 g
    Sugars 1.0 g
    Protein 13.0 g

    The following items or measurements are not included:

    fresh rosemary

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