In the fresh meat case
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Prep Time: 15 min
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Cook Time: 150 min
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Serves 4 to 6
- 540
Calories
- 28G
Protein
- 1980MG
Sodium
- 9G
Sat.fat
- 9G
Sugar
In the fresh meat case
Ingredients
3 tsp. salt
1 tsp. black pepper
1 bunch fresh thyme
1 head garlic, cut in half crosswise
2 tbsp. butter, softened
1 lemon, cut in half
4 medium red potatoes, quartered
3 medium carrots peeled and cut into 2-inch chunks
2 medium onions, quartered
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup dry white wine
Season
Preheat oven to 425°F. Remove chicken giblets. Place whole roaster on plastic or dishwasher-safe cutting board. Season cavity with salt and black pepper. Stuff cavity with thyme and garlic. Rub chicken with softened butter. Squeeze juice of lemon over chicken, then place lemon halves inside cavity. Tuck wings under chicken to keep from burning.
Season
Preheat oven to 425°F. Remove chicken giblets. Place whole roaster on plastic or dishwasher-safe cutting board. Season cavity with salt and black pepper. Stuff cavity with thyme and garlic. Rub chicken with softened butter. Squeeze juice of lemon over chicken, then place lemon halves inside cavity. Tuck wings under chicken to keep from burning.
Roast
Place chicken on rack in large roasting pan. Roast 15 minutes at 425°F, then reduce heat to 350°F. Baste chicken with pan juices, then add potatoes, carrots and onions to pan. Continue roasting chicken, basting every 20 minutes, until juices run clear, legs move easily when wiggled and meat thermometer inserted into thickest part of thigh registers 170°F. This will take about 2 1/2 to 3 hours for a 5- to 7-pound PERDUE® OVEN STUFFER® Whole Roaster.
Roast
Place chicken on rack in large roasting pan. Roast 15 minutes at 425°F, then reduce heat to 350°F. Baste chicken with pan juices, then add potatoes, carrots and onions to pan. Continue roasting chicken, basting every 20 minutes, until juices run clear, legs move easily when wiggled and meat thermometer inserted into thickest part of thigh registers 170°F. This will take about 2 1/2 to 3 hours for a 5- to 7-pound PERDUE® OVEN STUFFER® Whole Roaster.
Gravy
Transfer chicken and vegetables to platter and let rest 10 minutes while you make gravy. Pour fat and juices from pan into small bowl or fat separator. Place pan directly on burner over medium-high heat. Whisk about 2 tablespoons of fat back into pan. Add flour and whisk about 2 minutes. Whisk in chicken stock, white wine and any juices from roast chicken. Bring to boil, scraping any browned bits from bottom of pan. Cook until gravy has thickened, about 3 to 5 minutes. Season with salt and pepper.
Gravy
Transfer chicken and vegetables to platter and let rest 10 minutes while you make gravy. Pour fat and juices from pan into small bowl or fat separator. Place pan directly on burner over medium-high heat. Whisk about 2 tablespoons of fat back into pan. Add flour and whisk about 2 minutes. Whisk in chicken stock, white wine and any juices from roast chicken. Bring to boil, scraping any browned bits from bottom of pan. Cook until gravy has thickened, about 3 to 5 minutes. Season with salt and pepper.
Serve
Carve chicken onto platter with carrots, onions and potatoes. Garnish with roasted garlic, lemon and fresh thyme sprigs if desired. Pour gravy into gravy boat and serve alongside roast chicken.
Serve
Carve chicken onto platter with carrots, onions and potatoes. Garnish with roasted garlic, lemon and fresh thyme sprigs if desired. Pour gravy into gravy boat and serve alongside roast chicken.
Sunday Dinner Easy Roast Chicken
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Looks Authentic!
Adan Christopher
This was delicious attractive on the platter and easy! Next time I make it though I will only use about 1 tsp of salt.
Therese Church
Could give scaled down recipes for one person? A whole chicken for one is such a waste of food. Thank you
Mary Ann
WHY not use lemon juice before the butter rub? Butter seals the skin bast chicken with butter lemon sauce heated
Robert Fithian Sr.
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luis lemos
Hi How Cookies so I'm Deaf You Can Help Me .......
Curtis Goodwin
In my opinion the amount of salt can be reduced. That is too much sodium!!
Laurie Comnradi
Veniel 1988
Veniel michel