Roasted Chicken
Active Time: 20 minutes
Total Time: 1 hour and 35 minutes
Yield: 4-6 servings
boncook.com
Ingredients
- 1 whole chicken, giblets removed
- Salt and pepper, to taste
- 2 tablespoons French Pantry Chicken Herb Rub
- 2 tablespoons French Pantry extra-virgin olive oil
- ½ cup butter
- 2 stalks celery
- 1–2 carrots
- 1 medium onion
Instructions
- Gather all ingredients and preheat the oven to 425°F.
- Place the chicken in the Rectangular Tray.
- Add 3 tablespoons of butter inside the cavity.
- Loosen the breast skin and rub the remaining butter between the skin and the breast meat.
- Cut the celery, carrots, and onion into large chunks, then place them inside the chicken cavity.
- Rub the chicken with olive oil.
- Season generously inside and out with salt, pepper, and French Pantry Chicken Herb Rub.
- Roast uncovered at 425°F for 20 minutes.
- Reduce oven temperature to 350°F and continue roasting for about 1 hour and 15 minutes, or until the juices run clear.
- Check the thickest part of the thigh with an instant-read thermometer. It should read 165°F.
- Remove from the oven, cover with aluminum foil, and let rest for about 30 minutes before serving.
bon Tips
- Letting the chicken rest helps keep the meat juicy before slicing.
- Save the bones, pan flavor, and leftover chicken for Chicken Stock, Chicken Tortellini Soup, or Chicken Salad.
- A larger chicken gives you more leftovers to use for additional meals.
