Roasted Chicken

When I was in college, I had this thing for chickens….not really eating chickens but I liked to draw little footprints of chickens in random places.   People gave me chicken-shaped gifts; picture frames, rubber chickens, mugs, stuffed animals….hey, I never said I was normal!!  Not that I even know what normal really is anyway!  I have to say that the most practical Chicken Gift I ever received was from my good friend Elise.  She gave me a Williams Sonoma Chicken cookbook.  I have actually never followed one of the recipes exactly BUT I LOVE some of the techniques I learned from this book.

The following is a brilliant technique for a simple roasted chicken.  Rather than just slopping a bird in a pan and letting it hang out in the oven for an hour you start with the bird on it’s side, then baste it and rotate to the other side and then finally end with the bird “right side” up.  It has always turned out beautifully and I love this technique for a whole roasted chicken.  Oh and I dose the chicken with a little helping of butter, oil and herbs!!  That helps too!!

Whole Roasted Chicken

  • 2 tbsp Butter, softened
  • 2 tbsp Extra Virgin Olive Oil
  • 1 Clove Garlic, minced
  • 1 tbsp Fresh Herbs (Sage, Rosemary, Basil and Thyme)
  • Salt and Pepper
  • 1 Lemon
  • Handful of Fingerling Potatoes
  • 4 Carrots, roughly chopped
  • 4 Stalks of Celery, roughly chopped
  • 3-4lb Whole Chicken, cleaned, rinsed and trimmed
  • 1/2 cup Chicken Stock

Preheat the oven to 350 degrees.  Cut the lemon in half and rub the inside and out of the chicken with the cut lemon halves.  Place the lemon remnants inside the chicken.

In a small bowl combine the butter, olive oil, herbs, garlic and salt and pepper.

Gently separate the skin from the chicken…

Slide the herb mixture in between the meat and the skin as far as you can reach.

Rub any leftover herb mixture on the outside of the chicken and in the cavity.  Place the chicken on its side and surround with the potatoes, celery and carrots.

While you’re at it, toss a few pieces of carrots and celery inside the cavity for good measure.  Roast for 30 minutes.  Remove from oven and flip the chicken to the other side, add the chicken stock to the pan and baste the chicken and veggies.

Roast for another 30 minutes.  Turn the chicken breast side up and baste with the pan drippings.

Cook for another 20 to 30 minutes until the internal temperature reaches 165 degrees.

Take a look at that beautiful golden color!  Looks good enough to eat!

My friend Elise is a true Texas girl that has been transplanted to Singapore!!  She writes about the adventures she and her adorable daughter Elle experience.  Plus she shares some wholesome recipes too!  I hope you will check it out!

Whitney

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4 comments


  1. That just looks fantastic. Nothing better than this! Thanks for a great post and great pictures.

  2. Everyone should have a recipe like this in their repertoire. Yours looks really good. The more herbs the better, in my opinion.

  3. Pingback: Still Kickin’ and Still Cookin’ | Squash Blossom Babies

  4. WOW… I am so copying this one down! Beautiful way to prepare a whole chicken!

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