- Category: Main Courses Main Courses
- Created on Tuesday, 11 March 2014 16:49 11 March 2014
- Written by Rebecca Devereaux Rebecca Devereaux
Last night I cooked a roasted chicken with creek-bank potatoes and green beans. Needless to say we did not have leftovers. Chicken is easy and I like it best cooked with simple spices. Feel free to add more spices if you like. Rosemary is a great spice to add if you are in the mood. I would add about 4 tablespoons of fresh rosemary.
Here is how I made the chicken.
- 1 whole roasting chicken (5 to 6 pounds)
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 3 garlic cloves, minced
- 4 tablespoons butter
- 1 small onion, peeled and whole
- Pre-heat oven to 375 degrees
- Clean chicken. When it is purchased, the neck, liver, heart and gizzard are placed inside the bird. Remove and clean the inside of chicken with cool running water. I remove any excess skin around the neck area and tail area with a knife or scissors. Make sure that all the feathers are gone.
- Pat the chicken dry with paper towels. This will allow the seasonings to stick to the skin and let the skin crisp up while cooking.
- Salt and pepper the outside and inside of the chicken cavity. Place the butter (not melted) garlic and small onion inside of the chicken's cavity.
- Place chicken breast-side down into a roasting pan. Cover with lid or foil.
- Place in a preheated oven for 60 minutes. Remove from oven carefully flip the chicken over breast-side up. Replace cover and cook for 60 more minutes.
- Remove cover and continue to cook for 60 minutes or until the internal temperature reads 180 degrees.
- Remove from oven and cover with tented foil or lid and rest chicken for additional 10-15 minutes before serving. Discard onion from the inside of the chicken. It is for flavoring only!
- Serve with sides and enjoy!