Classic Roast Chicken Recipe

  • 1 stalk celery
  • 1 roasting chicken (3 1/2 lb )
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Salt
  • 1 tablespoon butter, softened, divided
  • 1 onion quartered
Preheat oven to 475°. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tsp. butter, sliced celery and onion. Rub outside of chicken with remaining butter. Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan. Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°. Roast for 20 minutes longer. Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.

*** Save washing another pan. Make gravy to accompany the chicken directly in the roasting pan. Stir 1 T. flour for each cup of pan juices and a small amount of water into the roasting pan. Cook the gravy over medium-high heat, stirring continually until thickened.

Similar Recipes

Classic Roast Chicken Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com