Saturday, February 14, 2015

Bob's in the Kitchen - The Easiest Ever Roast Chicken

From the kitchen of One Perfect Bite...We will be away for the weekend, but I wanted to fix a special Valentine's day dinner for Mary before we leave. We both love a juicy roast chicken with a crisp burnished skin. Mary has several recipes for roast chicken on the blog and she has been working on another for her cookbook. They are all delicious but I didn't want to use any of them for her special meal. I've seen her make roast chicken for over 50 years now, so I have a very good idea how to make a basic bird. My version of roast chicken is very easy to make and it looks wonderful on a serving platter, even if I say so myself. I served the chicken with roasted potatoes and asparagus that I cooked in the microwave. I also made a fudge pie that I'll post tomorrow. It was a nice meal. Here is my recipe.

Easiest Ever Roast Chicken...from the kitchen of One Perfect Bite courtesy of Bob

1 5-6 pound chicken
1 lemon, halved
6 cloves garlic, crushed
2 tablespoons soft butter
1 tablespoon salt
1/2 tablespoon pepper
3 carrots, cut into 2 inch chunks
1 onion, thickly sliced

1) Preheat oven to 425 degrees F.
2) Remove giblets and rinse chicken inside and out. Pat chicken dry with paper towel then liberally sprinkle salt and pepper inside chicken cavity and stuff it with garlic and lemon. Rub or brush chicken all over with butter, then liberally sprinkle with salt and pepper. Using kitchen string, tie legs together and tuck wings underneath bird (this will ensure even cooking and reduce burning of the wing tips).
3) Place carrots and onion in a roasting pan, then toss with some olive oil, salt and pepper. Spread them around roasting pan and then place the chicken on top.
4) Roast chicken for 1-1/2 hours or until juices run clear when you cut between a leg and a thigh and internal temperature of breast is about 165-170 degrees F. and 180-185 degrees F. Transfer chicken to a platter or cutting board, tent with foil and let sit for 20 minutes before carving. Yield: 4 to 5 servings.

Follow Me on Pinterest                    

                                                    Older Posts

                One Year Ago Today:                                                            Two Years Ago Today:
          Fresh Tomato and Basil Quiche                                                     Granola Cookies

                Three Years Ago Today:                                                       Four Years Ago Today:
No-Bake Peanut Butter, Chocolate and Oatmeal Cookies          Lemon Sour Cream Tart


Carol L. said...

Looks absolutely delicious. But first I want to say Congrats on over 50 years for the two of you.That's just wonderful. And thank you for a great and easy Roast Chicken recipe.I love how crispy and brown the skin looks.
Carol L
Lucky4750 (at) aol (dot) com

Big Dude said...

Easy and delicious - a perfect combo.

David said...

Bob, That is a beautiful roast chicken! Crisp brown skin and juicy are words that describe chicken my way... Congratulations on 50+ years. We're coming up on 37 years which isn't too bad for a second marriage! Take Care, Big Daddy Dave

Pondside said...

I hope you two have a lovy weekend away. The chicken looks like everyone's idea of the perfect chicken dinner!

Related Posts with Thumbnails