Whole Oven Roasted Chicken
serves 4-6
Ingredients:
- 1 3-4 lb organic chicken
- 1/4 c extra virgin olive oil
- 1 lemon, washed and quartered
- 1 medium orange, washed and quartered
- 2 ribs celery, coarsely chopped
- 1 carrot, coarsely chopped
- 1 small onion, quartered
- 3 cloves garlic
- rosemary
- thyme
- salt
- pepper
- 1/4 c free range, low sodium chicken broth (or water)
Instructions:
- Preheat oven to 450.
- Remove innards and rinse chicken thoroughly. Pat dry.
- Oil the bottom of an 8×8 dark baking pan.
- In a medium bowl, drizzle 2-3 T oil over fruit and vegetables. Lightly sprinkle rosemary, thyme, salt, and pepper over fruit and vegetables and mix well.
- Rub chicken with remaining oil.
- Stuff chicken with fruit and vegetables and place in baking dish. Spread leftover fruit and vegetables around chicken. Pour broth around baking pan.
- Lightly dust outside of chicken with rosemary, thyme, salt and pepper.
- Bake at 450 for 30 minutes. Baste with pan juices, then reduce heat to 300.
- Bake about 2 hours basting with pan juices every 30 minutes. Bake until a meat thermometer reads 165 in both the breast and between the thigh and wing.
1 comment
Comments feed for this article
November 1, 2010 at 10:00 am
Tes
I love roasted whole chicken on the weekend. This recipe sounds simple and yet flavourful. I must try this soon :)
Thanks for sharing!