Whole Roasted Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.

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