This is an easy oven roasted chicken recipe that after you prep it you can have it ready in about 2 hours of prep and cook time. If you want to serve this for a Sunday lunch, or family dinner this is a recipe that will be great for the whole family and easy for you to prepare without much hassle. It does not require many ingredients, it is so easy to prepare, it is juicy and so delicious, everyone will enjoy this one. I have cooked this recipe for my family and many clients who want a healthy and delicious meal, and one that could be eaten immediately, or saved for later, or even frozen. If you are cooking for just yourself this is a good recipe that has many uses, for things like chicken salad, or what is left and make a chicken tortilla soup or stew.
- Preheat oven to 350 degrees F (175 degrees C).
- Take the cooking twine and tie up
the legs, and then tie them to the piece located around the tail of the
chicken so the stuffing will not fall out. Take the wings and fold
behind I will have a video of this process shortly, but there are
probably videos on youtube on who to truss up a chicken or turkey. There are also pictures below for you to check out.
- Place chicken
in a roasting pan, and add the oil to a dry bird, and then season generously inside and out with salt,
pepper and garlic powder. Cut all the vegetables, garlic, fresh rosemary into pieces that will easily fit into the cavity of the bird, and add them inside the chicken. If there is any left over you can add it to the neck area as well.
- Bake uncovered in the preheated oven, for approximately 1 hour and then I would start to check it with a thermometer, you want to get it to a minimum internal temperature of 165 degrees. Take it out when the juices are clear, or to the desired temp, let it rest, then serve. I normally baste the chicken a few times during the cooking process. The vegetable and herb stuffing create a really awesome broth and it will give it nice flavor if you want to take the time to do this. It is a step that is worth it in the end!
You can substitute this with a Turkey and do the same process for Thanksgiving or Christmas. I would increase the recipe due to the size of your bird cooking, and multiply it to the appropriate amount. This recipe is for a 3 pound bird.
Start with the twine
Make sure your stuffing is in before you start the trussing process. Wrap the twine around the tail piece, and legs
Make sure you tie into a good knot that you can cut after the cooking process
The last photo is how you tuck the wing portion behind