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 Roasted Chicken | Status Approved | | Name | Roasted Chicken | | Category | American, Poultry | | Serves/Yields | About 4 servings | | Source | Kate's Own | | Difficulty | Easy | | Prep. Time | 15 minutes | | Cook Time | 1 to 1 1/2 hours | | Introduction | |  Roast Chicken is a favorite of both myself and Guido. This method is succulent and flavorful. If your not confident with judging when a chicken is done by look and feel, then I suggest a quick read thermometer for safety's sake. It will also keep you from drying out the bird. | | Ingredients | | 1 whole chicken, rinsed,giblets removed, legs tied together with kitchen twine
1/4 to 1/2 cup softened butter
4 Tbsps olive oil
4 sprigs fresh rosemary
Salt and pepper
1 lemon or orange, cut in half
| | Directions | | Step: 1 | Pre heat oven to 350F. Spray a roasting pan with rack with the non stick spray.
Strip the leaves from one rosemary sprig, mince the leaves and combine with the softened butter and olive oil . | | Step: 2 | Pat the chicken dry inside and out with paper towels. Sprinkle body cavity with salt and pepper. Place cut orange or lemon
and remaining rosemary sprigs in the body cavity. Rub the chicken all over with the butter mixture, evenly coating the bird. Sprinkle generously with salt and pepper. | | Step: 3 | Place the chicken on the rack and roast for 1 to 1 1/2 hours, depending on the size of the chicken, until chicken is golden brown and has reached an internal temperature of 165F.
Let the chicken rest for 15 minutes before carving |
Time submitted: Sunday, February 11. 2007 at 20:16:27 Contributed By: Kate
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