How I Roast the Best Whole Chicken ..EVER!!

I have not used a real recipe in years..I just simply cook with what I have on hand at the time..and tried and true techniques and ingredients over the years..the family, friends etc ..come running when I cook whole chicken!..Check it out…

large roasting pan, foil, chicken broth

Now, I preheat the oven to 350F..and I get my Favorite roasting pan out, with the lid. Some people look down on me that I let my chicken sit right on the bottom, in the juices…for the life of me, I just dont like doing it any other way..it keeps the bird moist, tender and delish! I line the bottom of the pan with the foil. (dont forget to thaw your bird !)..if you are using a frozen chicken (mine take two to three days)..we process our own, skin on whole..they range from about 6-7 pounds. ..I do not brine them or marinate them.

I then get what ever vegetables I have on hand and an onion and a lemon. In this case, I have potatoes and carrots. I clean them and cut then up…Including the onion and lemon (saving a slice or two of lemon and slices of onion on the side)and place them in the pan.

Theres no particular reason for how I do it ..I just put them in …then I place the chicken on top of that…stuffing the inside with the extra lemon and onions.
This chicken dressed out a little on the big side…so I just increased my cooking time by 10 minutes..

Next, the fun part…..I get one to two cups of chicken broth and dump it in..then drizzle (about 1/3 cup) of vegatable oils on top of that.

1 1/2 tablespoons of salt..sprinkle all over bird and veggies (more or less if you want..I tend to go a little heavy)

1 tsp of pepper

1 tablespoon of dried garlic

1 teaspoon of paprika

1teaspoon of dried rosemary

1 teaspoon of dried mustard

sprinkling of flour….believe me you are going to love the juices…

1/4 cup of wine vinegar…drizzle all over ….

now, you dont have to do this , but I love to get a half a stick of butter and cut it up and place it here and there too…ok, we are ready to add a sheet of foil to cover the roasting pan..then place the lid on top of that ….put it in the oven and leave it alone!..Really..no peeking..you want all tHAT STEAMY GOODNESS to permeate through your bird and veggies!…Leave in the oven for 1 hour and 40 minutes (check for doneness at one hour and 10 minutes if your bird is smaller)

I did not even get a chance to take a picture of what it looked like right out of the oven because my family attacked it …but, meat was falling off the bones, veggies were soft and perfect…moist and not dry at all and those juices…yum!!!!

Hope you enjoyed my own secret chicken oven roast recipe….I know we do everytime I make it!

JEN

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Published by jenmcmullenpearson

I am an active mom, business owner, constant DIY and inventor. Love animals, educating people about simple farm and life, 4-H leader, and more:)

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