August 2, 2011

Perfect Roasted Chicken

Poultry Classics

Prep time:

11 minutes

baking time:

1 hour 5 minutes

“Grandma gave this recipe to my mother for her wedding book of family recipes when she married.”

Ingredients

Serves 8

1 roasting chicken (about 4 1/2 to 5 pounds)
1 small onion, thickly sliced
2 stalks celery, chopped
2 teaspoons butter, softened
1 teaspoon dried thyme
4 teaspoons butter, melted
2 teaspoons salt
1/4 cup water
8 to 10 new potatoes, scrubbed, quartered
6 medium carrots, thickly sliced
1 small onion, quartered

Directions

1
Preheat the oven to 475°F. Place roasting rack in large roasting pan. Rinse chicken; pat dry.
2
Place sliced onion, celery, softened butter and thyme in cavity of chicken.
3
Brush outside of chicken with melted butter. Sprinkle inside and outside of chicken with salt.
4
Pour the water in the bottom of the roasting pan. Place chicken, breast side down, on rack in the roasting pan.
5
Arrange potatoes, carrots and the remaining onion around the chicken. Roast for 10 minutes. Reduce the oven temperature to 450°F. Roast for 20 minutes.
6
Turn chicken, breast side up. Roast for 15 minutes. Reduce oven temperature to 350°F. Roast until browned and an instant-read thermometer inserted into the inner thigh registers 180°F, about 45 minutes.
7
Remove celery and onion from cavity of chicken before serving. Serve chicken with roasted potatoes, carrots and onions.

Variations(0)

Make My Own Version

Reviews(0)

Grandma's Secret Trick

Grandma often preferred to omit the vegetables, which simplifies the cooking. She also omitted the water in the roasting pan. She roasted the chicken for 50 minutes to an hour at 400°F. The chicken ended up with crispy browned skin and delectably juicy meat.

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