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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Classic Roast Chicken Recipe

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This recipe for Classic Roast Chicken is from A Collage of Recipes from Now and Then, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stalk celery
1 (3 1/2 lb) roasting chicken
1/2 tsp dried thyme
1/2 tsp salt
1 tbsp. butter, softened, divided
1 onion quartered
Directions:
Directions:
Preheat oven to 475ºF. Slice celery. Sprinkle inside cavity of chicken with thyme and salt. Add 1 tsp butter sliced, sliced celery and onion. rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 min. Reduce temperature to 375ºF. Roast for 20 min longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 min longer.
Number Of Servings:
Number Of Servings:
Serves 4
Personal Notes:
Personal Notes:
Variation: substitute a whole boned turkey breast for the roasting chicken if your family mainly prefers white meat.

 

 

 

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