Easy Roasted Chicken Recipe

Easy Roasted Chicken Recipe

Posted on October 05, 2016

Chicken is perfect for roasting because it is a naturally tender meat. The warmth generated by your oven and the delectable smells coming from your kitchen make it a great winter comfort food. Use a pan that is not too big but big enough to allow air to circulate around the chicken. A cast-iron pan is ideal. It is important to have the oven up to temperature, 450 degrees, before putting the chicken in.

Easy Roasted Chicken Recipe Instructions

Easy Roasted Chicken Recipe

Ingredients

  • 1 large free range chicken
  • Olive oil
  • Salt, pepper or seasoning salt
  • 3 large carrots
  • 1 onion
  • 6 small red, yellow and orange peppers

Directions

  1. Rub the inside and outside of the bird with salt and pepper. You may have a favorite seasoning salt you prefer to season with. In order to prevent the wing tips and legs from burning, truss the chicken using baker’s twine. Fold the wings under the chicken and pull the legs close to the breast. Then tie firmly.
  2. Leave the oven at 450 degrees for 15 minutes. Then reduce the temperature to 350 degrees and add a selection of vegetables to the pan. I like to use carrots, onions, and peppers.
  3. To determine if the chicken is done, it is best to have a meat thermometer. It should read 165 degrees and be inserted in the thickest part of the breast. Roasting time, of course, depends on the size of the poultry. Once the chicken reaches temperature, pull out the trussing and serve.
  4. If you have the time, this recipe is delicious accompanied by roasted potatoes and gravy made from the sauce. Before roasting the chicken, put a few tablespoons of oil in the roasting pan and heat it on the oven top burners just until the oil is beginning to smoke. Yukon Gold potatoes are excellent. Wash them and cut them in half. Lay them, cut side down, unpeeled, in one layer on the bottom of the pan. Once they brown on the bottom, put them in the oven for about 35 minutes or until they are tender when pierced with a fork. Remove them from the pan and set them aside until the chicken is ready.
  5. Use the pan drippings to make the gravy. Remove the chicken and set it aside while you put the pan on the top burner to cook out some of the water from the sauce left in the pan. You can add some parsley or chopped sage to the juices. When the pan stops sizzling, the water has boiled out. Another indicator is when the fat appears to clear. Pour the fat off and mix about 1 or 2 tablespoons of flour into it. Return it to the pan and cook for about 10 to 15 minutes while stirring continuously to prevent sticking. Add chicken 1 to 2 cups of chicken stock which will thicken very quickly. Serve the gravy to the side.

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