Sunday, February 05, 2006

Perfect Roast Chicken

I did not use vegetables for the Roast Chciken this time but they come out so delicious if you roast them.

Perfect Roast Chicken

main dish, poultry

2 medium potatoes, peeled and cut into 1-inc
3 medium carrots, peeled and cut into 1-inch
3 medium celery ribs, trimmed and cut into 1
1 medium yellow onion, peeled and cut into 1
1/4 cup plus 1 tablesppon olive oil
2 teaspoon Salt
1 teaspoon ground pepper
1 broiler chicken rinced and pat drie
3 cloves garlic, peeled
3 sprigs thyme
1 bay leaf

Put oven rack in center of oven and preheat oven to 500 degrees F.
Place potatoes, carrots, celery and onions in medium bowl and toss with 1/4
cup olive oil. Spread on bottom of roasting pan.
Place chicken in a second bowl and rub chicken with 1 tablespoon olive oil.
Sprinkle on the pepper and salt.
Place the garlic, thyme and bay leaf in side the chicken cavity.
Place the chicken breast side up on top of the vegetables in the roasting
Roast the chicken for 20 minutes, then reduce the oven temperature to 375
degrees F. and continue to cook until the chicken is crisp and deep golden
brown and an instant thermometer registers 160 degree F. when inserted into
the thigh and drumstick -- about 40 more minutes.
Remove chicken when done and let set for 15 minutes before carving..

Yield: 4 servings

** Exported from Now You're Cooking! v5.66 **

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