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Bird's the Word ~ Oven Roasted Chicken

Oven-roasted chicken that is simple to prepare, with golden-brown skin, juicy, tender meat and perfectly seasoned with Bird's the Word Poultry Seasoning.


A roaster chicken on a cutting board

Ingredients needed for Bird's the Word Oven Roasted Chicken


1 (5 to 6 pound) roasting chicken

2 tablespoons (1/4 stick) butter, melted

1 large onion, peeled & thickly sliced

4 carrots cut into 2-inch chunks

1 small onion, peeled & halved

3 garlic cloves, peeled

Olive oil

Kosher salt

Black pepper

Kitchen string


Directions


Preheat the oven to 400°F.

Pat the outside of the chicken dry. Liberally salt and pepper the inside of the chicken, add garlic cloves and the small, halved onion.

Brush the outside of the chicken with the melted butter and sprinkle with Bird's the Word Poultry Seasoning.

Tie the legs together with the kitchen string and tuck the wing tips under the body of the chicken.

Place the thickly sliced onions & carrots in a roasting pan or large cast iron pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until an internal thermometer inserted into the thickest part of the thigh reads 165°F. The juices should run clear when you cut between a leg and thigh.

*Check the chicken about halfway through cooking, and if the skin is getting too brown, cover with a piece of aluminum foil to protect the breast meat from overcooking.

Remove the chicken from the oven and tent with aluminum foil. Let rest for about 20 minutes. Slice and serve.




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