Prep 10 mins
Cook 1 hr
This is an Amish recipe, l'm sure will please you and the family. I got this from a site a while back but not sure where. Try it and it wont be the last time you make it! Lol
- 1 stalk celery
- 3 1⁄2 lbs roasted chicken
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1 tablespoon butter, softened, divided
- 1 onion, quartered
- 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.
- Ps:Great Idea
- 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.
This was a super simple roasted chicken recipe. I like that you flip the chicken half way through in order to get both sides of the bird crisp. Our bird was 3 1/2 lbs and took 90 minutes to cook through. Also, I thought this was a little blander than other recipes that I have used in the past. I even subbed in seasoning salt for the plain table salt. The method is good, so I will be making it again but subbing in my own spice mixture. Thank you babyiguana. Made for PAC Spring 2014.
Terrific cooking method for a juicy and beautiful roast chicken. I made the gravy in the same pan and it turned out perfect. Thanks for sharing. Made for Spring PAC 2012.