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Perfect Roast Chicken Recipe

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This recipe for Perfect Roast Chicken, by , is from Jacqueline's Cookbook Project, 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!

Jacqueline DeRouin


One 5-6 pound chicken
salt and freshly ground pepper
1 bunch fresh thyme
1 lemon, haved crosswise
1 onion cut into 2" pieces
1 green bell pepper, seeded and cut into 2" pieces
1 head garlic, halved crosswise
2 carrots, peeled and cut into 2" pieces
1 Tbs. olive oil
2 Tbs. butter, melted

Preheat oven to 425

Remove giblets. Remove any pin feathers. Rinse the chicken inside and out and pat dry. Season the cavity with salt and pepper and stuff with the thyme, lemon and garlic. Tie the legs together with kitchen string and tuck the wing tips under the body.

Place the onions, carrots and bell papper in the bottom of a roasting pan. Toss the veggies with olive oil, add salt and pepper.. Arrange the veggies in the center of the pan and put the chicken on top of them. Brush the chicken with the butter and season with salt and pepper.

Roast for 1-1/2 hours or until juices run clear when pierced between the leg and thigh. (165 on meat thermometer). Transfer the chicken and vegies to a platter and tent with foil for 20 minutes.




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