Wednesday, November 14, 2012

Roasted Chicken


1 5-6 pound chicken
3 carrots
1 onion quartered 
3 celery sticks
1-2 lemons cut in half
5 whole garlic cloves
Olive oil for coating
*Seasoning Salt (see below for ingredients)
String to tie legs together

Preheat oven 350 degrees


In a large dutch oven or roasting pan, use carrots, celery and onion to create a bed to place chicken on. Place chicken breast side down. Stuff Chicken with lemon slices and whole garlic cloves. Tie legs together with string and tuck wings; this helps with even cooking. Coat chicken with a thin layer of Olive oil and salt blend. Flip chicken over so breast side is up. Coat chicken with a thin layer of Olive oil and salt blend. Place in oven for 45 minutes. Flip chicken over breast side down and continue to bake 45-55 minutes. At 45 minutes check chicken. Cut a thin slice into top of leg. If juices do not run clear continue to roast for 5-10 minutes. remove from oven and let rest for 10 minutes before serving. This redistributes juices back into the meat.

*I buy a pre-made Spicy Italian seasoning salt from A.G. Ferrari Foods in Corte Madera's Town Center. However, if you are not a local you can make one yourself.

Sea Salt Blend
4 Tb. Sea Salt
1Tb. chopped rosemary
1 tsp. Sugar (optional)
2 tsp. Powdered garlic or 1 Tb. minced fresh garlic
Zest of 1 Lemon
Sprinkle of hot pepper flakes

Mix in bowl. Divide in two.

Do not discard juices and roasted veggies. I use them and the remaining bones from this chicken to make home-made stock.