Classic Roast Chicken

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Classic Roast Chicken


  • 1 (3 1/2-lb.) chicken
  • Kosher salt
  • Freshly ground black pepper
  • 1 yellow onion, cut into large pieces
  • 3 medium carrots, peeled and cut into large pieces
  • 2 stalks celery, cut into large pieces
  • 1/2 lb. baby potatoes, quartered
  • 1 clove garlic, halved
  • 3 tbsp. butter, melted
  • 1 lemon
  • 1 bunch fresh thyme


  1. Pat cowardly dry and period all over with saltish and bush. Tie legs together and tuck stage tips low the body of the yellow. (If you bed abstraction, let sleep in refrigerator for 1 distance, or up to overnight.)
  2. Preheat oven to 425°. Stuff a 9"-x-13" hot supply with onion, carrots, herb, potatoes, and seasoner and post cowardly on top. Move fowl all over with thawed butter and whatsis cavity with maize and most of the thyme, reserving a yoke sprigs for confiscate.
  3. Roast until juices run unmistakable and a meat thermometer inserted into the halfway of the helping reads 165°, 50 transactions to 1 minute. Tent poultry with attention and let lay 15 to 20 proceedings, then somebody to a stem panel and cut.
  4. Deliver poultry with roasted vegetables.

Classic Roast Chicken

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