I love the way the house smells when I’ve got a chicken roasting in the oven. It’s nice because you don’t have to babysit the chicken while it’s cooking. When all my three boys were still at home I would cook two chickens at once. It’s just as easy to cook two as it is to cook one. Now it’s me and my honey so there is no need for two, unless I have some planovers in mind. Planovers – intentional leftovers for other dishes. So today I’m going to roast a whole chicken, and then tomorrow I’ll make some chicken salad. I’m already looking forward to lunch tomorrow.
- 1 whole chicken, 3-5 lbs, size depends on how many you intend to feed
- Extra Virgin Olive Oil
- Mediterranean Seasoning( you can find this on my website)
- 1 onion ( I like sweet or vidalia)
- 5 stalks of celery
- 1 lb of baby carrots
- 10 garlic cloves, peeled
- kitchen twine
Remove the chicken from the refrigerator 30 minutes before roasting. Preheat oven to 400 degrees.
Season the inside of the chicken with the all purpose seasoning and stuff chicken with some of the onion, celery, carrots, and garlic. Place the chicken into a roasting pan on top of the remaining onion, celery, carrots, garlic and seasoning mixture. The vegetables make a natural fragrant rack for the chicken. Sometimes I throw in some potatoes for good measure. Cook the chicken at 400 degrees for 25 minutes, then reduce heat to 350 degrees. Continue to cook chicken 25 to 45 minutes, depending on size of bird.
The chicken is done when the internal temperature reads 165 degrees between the thigh and the breast. Allow the chicken to rest before carving.