Roast Chicken with Rosemary or Thyme
(from rosie’s recipe box)
cooked on rack to have crispy bottom *added quartered potatoes (skin on) and baby carrots to the bottom of pan with some salt and pepper *baked chicken at 350 degrees for about 2.5 hours *really stuffed cavity full with rosemary, kosher salt, garlic cloves, lemon halves and onion quarters *Rubbed outside with olive oil *sprinkled outside with rosemary garlic, and fresh ground pepper *dumped can of chicken stock in the pan with vegetables
Source: allrecipes.com
Serves 6 peopleCategories: chicken, not tried
Ingredients
- 1 (3 pound) whole chicken, rinsed
- salt and pepper to taste
- 1 small yellow onion, quartered
- 1/4 cup chopped fresh rosemary or 1 small bunch fresh thyme
- 1 lemon, halved
- 1 head garlic, halved crosswise
- 1 T butter, melted
- quartered potatoes, baby carrots, if desired
- 1 can chicken stock, if desired
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the onion, rosemary or bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Place chicken in a 9×13 inch baking dish or roasting dish.
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Roast in the preheated oven for 2 to 2 1/2 hours, or until chicken is cooked through to a minimum internal temperature of 180 degrees and juices run clear. Cooking time will vary a bit depending on the size of the bird.