Easy Roast Chicken
 
Prep time
Cook time
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Easy Roast Chicken Recipe Type : Supper Cuisine: American Author: this little italian Easy Roast Chicken Author: this little italian Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins Serves: Serves 4 Easy Roast Chicken Recipe Type : Dinner Cuisine: American Author: this little italian Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins Serves: Serves 4 Easy Roast Chicken takes only minutes to prepare. It packs great flavor and fills your kitchen with beautiful, spicy aromas.
Author:
Recipe type: Supper
Cuisine: American
Serves: 4
Ingredients
  • 1 whole, organic chicken (3-5 lbs, mine was just over 5 lbs.)
  • 8 pats salted butter
  • 4 carrots, washed, peeled and cut into thirds
  • 4 celery stalks, washed, cut into thirds
  • 3 onions peeled cut into quarters
  • Honey, about ¼ cup (but who's measuring?)
  • 1 large lemon cut in half
  • Olive oil
  • Seasonings – I like to pre-mix these and season as I go
  • 1 TSP cumin
  • 1 TSP oregano
  • 1 TSP onion powder
  • 1 TSP celery salt
  • 1 TSP dill
  • ½ TSP ground cloves
  • ½ TSP smoked paprika
  • ½ TSP ground sage
  • ¼ TSP ground Coriander
  • Salt & Pepper
  • If you have it - dried Maitake mushroom powder. Don't mix it in with the other seasonings, hold a TSP aside.
Instructions
  1. Prepare the chicken: Remove neck and gizzards from the cavity. Rinse and pat dry.
  2. Salt & pepper both sides. Drizzle some olive oil into the roasting pan, place the chicken breast-side up into the roasting pan, tuck the wings behind the back.
  3. With a small knife gently separate the skin from the breast meat. Tuck 6 pats of butter, 3 under the skin of each breast.
  4. Generously sprinkle ½ of the pre-mixed seasonings, covering the whole bird and inside the cavity.
  5. Add carrots, celery and two onions to the pan.
  6. Add the remaining 2 pats of butter inside the cavity of the bird along with the third onion, quartered.
  7. Drizzle everything with olive oil.
  8. Drizzle honey over the top of the bird, sprinkle the dried Maitake mushroom powder, cover the pan.
  9. Place the covered roasting pan into a 450-degree, preheated oven. (I use convection roast, bottom rack.) Roast for 45 minutes.
  10. Squeeze one whole lemon over the chicken, place the lemon halves in the pan, lower heat to 250-degrees, return to oven for 30 minutes.
  11. Check for doneness by slicing the thigh away from the bone. If juice runs clear and the meat is white (not pink) it’s done!
  12. Let the chicken rest for 10 minutes before carving.
Recipe by This Little Italian at https://thislittleitalian.com/easy-roast-chicken/