Roasted Whole ChickenSubmitted by: LEDANSER
IntroductionThis is a one pot meal, you've got a protein, veggies, & starches. Enjoy! This is a one pot meal, you've got a protein, veggies, & starches. Enjoy!
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
1 lemon, halved
1 orange, quartered
1 onion, quartered
24 oz. baby red potatoes
To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Stuff cavity with oranges and lemons and place carrots, potatoes, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.
Bake at 375Â° for 40 minutes.
Increase oven temperature to 450Â°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170Â°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.
Remove skin from chicken; discard. Carve chicken, and serve.
4 servings (serving size: 5 ounces meat)
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I'm confused. Where do the lemon and orange come in? - 3/10/12
Reply from LEDANSER (7/5/12)
I'm so sorry, I didn't realize that I had left that out. Thank you for bringing it to my attention. I have fixed it in the recipe, bu basically the oranges and lemons get stuffed inside the bird to help keep the bird moist and well as help flavor the meat.