The aroma of this chicken roasting in your oven is amazing! Here is a chicken recipe that is absolutely mouthwatering! Whole roast chicken is easier to make than you think – there is very little preparation, no basting, and no fuss. The taste is delicious -- roast chicken is comfort food extraordinaire!
This chicken is dry roasted on a bed of onions and carrots, and the cavity is stuffed with orange halves. The juices from the roasting chicken combine with those from everything else to make an amazing gravy – truly spectacular.
Best Roast Chicken Recipe
Ingredients for Best Roast Chicken:
- 5 – 7 pound whole chicken
- 2 oranges, unpeeled and cut in halves
- 2 large onions, thickly sliced
- 1 ½ cups baby carrots
- 3 tablespoons butter, softened (not melted)
- 1 tsp. garlic powder
- ¾ tsp. crushed rosemary
- Chicken broth (this is not used to make the chicken, but to make the gravy – see below)
Directions for making the Best Roast Chicken:
Remove the giblets from inside the bird. Rinse the chicken inside and out in cold water. Pat it completely dry and let it set on the counter for 20 – 30 minutes. Let the butter set out to soften.
Preheat the oven to 375 degrees.
Lightly oil the inside of a heavy oven-ready pan. Arrange the onion slices in two rows side-by-side down the middle of the pan. Arrange the carrots around the onions.
Put the orange halves inside the cavity of the chicken, tie the legs together with cooking string.
Generously slather the outside of the chicken with the softened butter. Set the chicken gently on top of the onion slices. Evenly sprinkle the chicken with the garlic powder and the rosemary.
Place the pan in the oven and roast until a timer has popped up (which means that the internal temperature if checking with a meat thermometer is 165 degrees). Plan on approximately 20 minutes per pound. Do not baste. If it appears the chicken is getting too brown on top and it isn’t yet done, make a tent of aluminum foil and set it gently just over the top of the chicken – do not seal it around the pan (otherwise it will prevent the chicken from roasting properly).
Once the chicken is done. Remove it from the oven and let it rest on a cutting board or platter for at least 15 minutes before carving (this allows the juices to settle back in the meat and not run out as you slice it). While the chicken is resting, make gravy from the drippings (serve the onions and carrots on the side).
(Adapted from martherstewart.com)
Best Homemade Gravy Ever Recipe
Ingredients for Best Homemade Gravy Ever:
- 3 tablespoons butter
- 4 tablespoons flour
- 3 cups hot pan juices, strained and with as much fat removed as possible (if you don’t have enough pan juices, add chicken broth to make 3 cups)
- Salt, pepper, rosemary to taste
Directions for making the Best Homemade Gravy Ever:
In a large skillet, heat the butter over medium heat until it is melted – careful not to burn it. Add the flour and whisk it until it’s well incorporated. Cook for at least 1 minute so that the flour taste is absorbed – whisking continually. Add the hot pan juices and whisk together until thick. Taste the gravy and, if more seasoning is needed, add salt, pepper, and rosemary to taste.
Other delicious chicken recipes:
Best baked chicken recipe – so moist and delicious
Peach chicken recipe – a favorite of everyone who tries it
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