Yeild: 1 Roast Chicken
This is one of the most basic things I cook, and I do it often for several reasons:
- Whole chickens often go on sale for less than a dollar a pound. Offers are so attractive, many stores place limits on the number you can purchase at one visit.
- Left over roasted chicken can be used in all those great rotisserie chicken recipes for fast weeknight meals. Roast a chicken on Sunday night, and use leftovers for another meal during the week when you are in a rush.
- Bones can be used to make a lovely bone broth or chicken stock. Homemade stocks and broths freeze easily and are great to have on hand for soup bases.
Roast chicken can be served with potato, rice and/or vegetable sides. Soups and salads are also great accompaniments to round out a fabulous meal. This recipe is very simple, easy to prepare and no fuss.
- Roasting Pan with Rack
Chicken and Seasonings
- 5-6 pound Roasting Chicken, giblets removed
- 1 tsp Salt, divided
- 1/2 tso Pepper, divided
- 1/2 tsp Garlic Powder
- 1 tbsp Avocado Oil
- 1 small Apple, cored and cut into 8 pieces
- 1 sprig Fresh Rosemary
- 1 small Onion, quartered
- 1 leaf Bay Laurel
- 1 stalk Celery, cut into 1 inch pieces
- Preheat oven to 325 degrees.
- Prepare a roasting pan with a roasting rack to elevate the chicken while it cooks.
- Rinse the chicken, making sure the cavity is free of giblets, necks, etc. and pat dry. Make sure the chicken is very dry, this will help the skin crisp as it cooks.
- Combine aromatics in a microwave safe bowl and add 1/4 cup water. Microwave on high for 2 minutes. Remove from microwave and allow to cool while proceeding with next steps.
- Season the cavity of the chicken generously with 1/2 tsp salt.
- Drain any excess water from the aromatics and place inside the cavity.
- Using cooking twine, bind the legs of the chicken together. Fold the wings back and tuck under the bird to prevent the tips from burning while cooking.
- Place the chicken on the rack in the roasting pan. Brush with the avocado oil, and season with the remaining salt, pepper and garlic powder – or a seasoning blend of your choosing.
- Roast chicken at 325 for 2.5 hours or until a meat thermometer inserted in the thickest part of the thigh reaches 165 degrees. Thigh will wiggle easily and juices will run clear.
- Remove the chicken from the oven and allow to rest for 15 minutes before carving.