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Juicy Oven Roasted Chicken

Juicy Oven Roasted Chicken

I got a jump on things early today, snow falling and I still have power, for now. I prepared the chicken last night and threw it in the fridge to pop in the oven this morning. It turns out tender and juicy every single time. The seasoning just marries perfectly with the chicken. I ate a lot of roasted chickens back in my day…if it wasn’t a roast on Sunday it was chicken, usually with the same sides of mashed potatoes, green beans, cole slaw and biscuits. I don’t usually cook a whole chicken but this past weeks sale on them was too good to pass up. Stay warm everyone!

Ingredients

Juicy Oven Roasted Chicken

  • 1 whole chicken (about 2-3lbs.)
  • 2 T. my all purpose seasoning (2 T. smoked paprika, 1 T. brown sugar, 1 T. salt, 1 T. Adobo seasoning, 1 tsp. black pepper. Combine and store in an airtight container.)
  • 2 T. butter
  • 1/2 lemon
  • 2 cloves garlic, peeled
  • 3 celery tops (the part with the leafs on them)
  • 2 carrots, peeled and cut in half
  • 1 small onion, peeled and cut in half
  • 1 stalk celery, cut into 3-4 pieces

Instructions

Take the chicken out of the wrapper and remove the neck, gizzard, etc. from the cavity. Get a container out, big enough to hold the chicken and cover for marinating. Place the chicken in the container and take 1 T. of butter and rub over the skin, stick any left inside the cavity. Use the other T. of butter and break in half then slide it under the skin over the breast of the chicken. Rub the entire bird with the all purpose seasoning. Place the lemon, garlic and celery tops inside the cavity. Cover and place in the fridge overnight or at least 4 hours. In a covered casserole dish or dutch oven place the carrots, onions and celery in the bottom (you can use more, this was just what I used). Take the chicken from the fridge and place breast side down in the dish. Cover and place in a 325 degree oven for 2 hours. Remove the lid and return back to the oven for 1 hour. Test to make sure your chicken is at 160 degrees before removing from the oven. Remove the chicken to a cutting board and allow to rest for 10 minutes before carving.

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