Ingredients
1 whole chicken
1/4 cup butter, melted
poultry seasoning
extra virgin olive oil, salt, and pepper
fresh rosemary sprigs for cooking flavor and decoration
1 celery stalk, optional
1 lemon, optional
twine
SERVE WITH
fingerling potatoes
baby carrots
Instructions
- PREPARE THE CHICKEN
- Preheat the oven to 325°. Make a note of the weight of the chicken and calculate the cooking time. It will take about 20 min/lb.
- Remove the packaging and check the cavity for any internal organs. Trim the excess fat and remove any feathers.
- Put rosemary, celery, and/or lemon in the cavity and tie the legs together with twine. Season with the poultry blend, salt, and pepper.
- ROAST THE CHICKEN
- Let the chicken cook for 3o minutes, then begin basting every 20 minutes. The first bastes are with melted butter, then pan drippings. If the skin starts to get too dark, then tent with foil.
- Prepare a baking sheet with parchment paper and spread the fingerling potatoes and carrots into one layer. Season with extra virgin olive oil, salt and pepper. They can go in under the chicken, or if you have a double oven, you can cook them at 425° for a more roasted appearance.
- CHECK FOR DONENESS
- Stick a meat thermometer in the thickest part of the chicken, away from the bone, and ensure it is at least 165°.
- Rest the bird for 10 minutes to settle the juices, then carve and serve with roasted vegetables and garnish with rosemary sprigs.
