Roast Chicken Dinner

The simplest meal to create. Throw everything together, pop it in the oven and wait.

    Roast Chicken

    1                                      whole chicken (make sure you pull the bag of giblets out of the middle)
    1/2 Cup (1 stick)              butter, softened
    1/4 Cup                            herbs, fresh is better (rosemary, sage, thyme, oregano) 
    3 Tablespoons                 sea salt
    2 Tablespoons                 ground pepper
    5                                      cloves of garlic
    2                                      onions, cut into 1/4
    5                                      carrots, roughly chopped
    3                                      celery stalks, roughly chopped
    • Preheat oven to 375 degrees.
    • Take chicken out of the refrigerator. Rinse and let rest on the counter.
    • In a small mixing bowl add the butter, herbs, salt and pepper.
    • In a large casserole dish add the onions, carrots and celery. 
    •  Face the chicken legs toward you. With a spoon, upside down, slide it under the skin of the chicken breast, push it back and forth till you reach the back of the chicken. This makes a pocket for the butter. 
    • Take a heaping tablespoon of the butter mixture and insert this in the pocket you just created. Spread the butter till it is evenly distributed on the breast. 
    • Put the chicken upside down, breast side down, in the casserole dish. {the reason for doing this is  the juices run down to the chicken breast while roasting, instead of the breast drying when it is face up}
    • Add the rest of the butter on the back of the chicken and put in the oven for about 1 hour to 1 1/2. Baste chicken every 30 minutes. Make sure the chicken reaches 160-165 on the thermometer.
    • Let chicken rest for about 10 minutes before carving. 
    We eat this with roasted vegetables and rice or potatoes. 
    • Cut the veggies into bite size pieces.
    • Place on baking sheet.
    • Drizzle olive oil, sprinkle with salt and pepper.
    • Bake in the oven for about 30 minutes or until veggies are tender. 
    • I use what's in season. November: beets, sweet potatoes, cauliflower, pumpkin, squash, leeks. 


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