07 July, 2016

Cooked Roasted Chicken


This recipe is based on a 4 lb. whole fryer chicken and can be adjusted depending on the size of the bird you purchased. 


1 whole fryer or roasting chicken
1 tablespoon Wildtree Natural Grapeseed Oil*
1 tablespoon Wildtree Herbes de Provence Blend*
1/2 teaspoon Salt
1/2 teaspoon Pepper
2 carrots, roughly chopped
2 celery stalks, roughly chopped
2 onions, quartered 
* You can use any blend you prefer.

Method - Now this is the most important part. 

Preheat the oven to 425°F. Pat the chicken dry. Rub with oil and sprinkle with seasoning, salt and pepper on all sides and inside. Place on a roasting rack in a roasting pan or in a 9x13 pan on top of carrots and celery, breast side up. For added flavor, place onion quarters inside the cavity.  Tie the legs together with kitchen twine (if available) to help the chicken keep its shape and cook more evenly. Roast 25 to 30 minutes. Reduce the oven temperature to 375°F and roast another 30 to 40 minutes until juices run clear when a knife is pierced into thigh or meat thermometer reaches 165°F. Cover and let rest 10 minutes before carving.