Roast Chicken

 Everyone loves a roast chicken.  It  should be a staple recipe in your repetoire.  Easy to make, makes the house smell great andfar better than those found in the supermarket.

  • 1 roasting chicken thawed washed patted dry with giblets removed
  • salt and pepper
  • 4 TBS butter
  • 2 large onions peeled and cut in quarters
  • 1/2 garlic bulb
  • 1 lemon cut in half
  • fresh herbs like parsley, tarragon, thyme, or rosemary 
  • 2 TBS flour if making gravy
  • chicken broth or water for gravy as needed
  • Remove giblets from chicken cavity and discard or save for other use
  • Wash and pat dry chicken with paper towels
  • Season inside generously with salt and pepper
  • Place onions on bottom of roasting pan
  • Put garlic, lemon, and fresh herbs of your choice in cavity
  • Place chicken to rest on top of onions
  • If using a meat thermometer place to register deep into breast 
  • Place in preheated 350 degree oven for approximately 2 hours...or until thermometer reaches 180 degrees, or juices run clear
  • Remove chicken to serve
  • Reserve juices for gravy or discard
  • GRAVY.....remove fat by skimming off top of juices
  • Remove onions and discard
  • Place roasting pan directly on burner on high heat
  • Combine flour with cold water to create a paste in cup
  • When drippings are bubbling hot whisk in flour paste to thicken gravy
  • Add water or broth as needed to thin if necessary
  • Transfer to gravy boat and serve
Roast Chicken
Total Time:2 hour(s) 15 minutes
Prep Time:15 min.
Cook Time:120 min.
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