Easy Roasted Chicken Recipe

Personal Chef Austin Texas

Roasted Chicken Chef Shelley Pogue 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.

Original recipe makes 4 – 6 servings

Ingredients:
1 (3 pound) whole chicken, giblets removed, washed inside the cavity and also the outside of bird, pat the skin dry

1 – 2 Tablespoons of canola oil, or olive oil

1 – 2 teaspoons of salt and black pepper, or to taste

2 teaspoons of garlic powder

1 – 2 cloves of crushed garlic

1 – 2 sprigs of fresh rosemary, cut into manageable pieces

1/2 up to 3/4 cup onion, large dice

1/2 cup of carrots, large dice

1 stalk of celery, large dice

1/4 cup of water, luke warm

1 – 2 feet of cooking grade twine for trussing

Directions

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.

There are pictures of how to truss a bird at the url below

http://blog.shelleypogue.com/2012/10/09/easy-roasted-chicken-recipe.aspx

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