Monday, August 23, 2010

Roasted Chicken

This was my first attempt ever at roasting a chicken. It turned out great, leaving me wondering why I've never done it before. I modified the directions found on The Domestic Notebook, then served the chicken alongside mashed potatoes, steamed brussel sprouts, and watermelon.


1 whole chicken (mine was 5 1/2 lbs)
Kosher salt
Fresh ground pepper
1 onion, peeled and quartered
3 cloves garlic, peeled
2 T canola oil
2 T McCormick Poultry Seasoning

  1. Wash the chicken and clean out any innards. Pat dry.
  2. Generously salt and pepper the inside and outside of the chicken.
  3. Place the peeled and quartered onion and peeled garlic inside the chicken.
  4. Mix the oil and seasoning, then rub over the outside.
  5. Bake at 375 in a roasting pan for 1 1/2 to 2 hours, or until a thermometer inserted in the thigh reads 180 (mine took 2 hours). Let sit about 15 minutes before carving.

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