The Freshman Cook: Our Entree~Roasted Chicken

Today we are making Roasted Chicken as our entree. This chicken recipe can be served hot from the oven for dinner, or cold on a picnic. This recipe is not difficult to make, and could easily become a standard for your Sunday meal. Enjoy!

Here’s your recipe:                            

4 to 5 pound Roasting Chicken

2 teaspoons Salt

1 1/2 teaspoons ground Black Pepper

1/2 large Onion, quartered

2 ribs Celery, cut into 1″ lengths

2 Carrots, cut into 1″ lengths

1/4 cup unsalted Butter, melted

1 teaspoon dried Thyme

1 teaspoon dried Sage

1/2 to 1 cup Chicken Broth

Preheat oven to 400 degrees.

Thoroughly rinse the chicken both in and outside.

Add your salt to the cavity of the chicken.

Add your pepper.

Cut your celery and carrots in 1″ pieces, and insert in cavity.

 Cut your onion in half, and insert in cavity also. 

If all the veggies will not fit, you can 

place them in the pan on the side of the chicken.

Tie the legs of the chicken together. 

You can use string or thread.

Melt the 1/4 cup of butter.

Add the 1 teaspoon of dried thyme & 1 teaspoon

of dried sage. Mix well.

Brush the butter mix over the chicken.

I used this basket to put the chicken in because I recently moved, 

and I can not find my roasting pan or the rack. So the basket takes the 

place of the rack, and the pyrex dish takes the place of the roasting pan. 

Just a little improvising!!

It doesn’t really matter what you use, as long as the chicken

is just a little bit above the pan. I also sprayed the pan and the 

basket with pan spray for easier cleaning.

Here is your chicken in the oven. Pour 

chicken broth into the bottom of the pan. Cook the 

chicken at 400 degrees until the internal chicken 

temperature is 170 degrees. Insert a thermometer

into the thickest part of the thigh to get an accurate temp.

Throughout the cooking process, baste the chicken with 

the broth.

This is your cooked chicken.  Let it sit for 10 minutes

to rest before cutting into it. You can tent some aluminum

foil over it so it stays hot, if you want.

Ready to cut!

Start by cutting on one side. I sliced off the leg first.

Then I cut the wing from the chicken.

Cut the thigh next.

Now cut the breast off.

Here are your 4 pieces. 

Now do the same to the other side.

Tomorrow the entire meal will come together with the

cole slaw and cowboy ranch beans recipes.

I can’t wait. This stuff is good!

Enjoy the chicken and I will see you tomorrow.

Please join me!