Roast Chicken
photo by ElizabethKnicely
- Ready In:
- 1hr 10mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
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.
- 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.
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Reviews
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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.
Tweaks
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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.
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