Roasted Chicken

Ingredients

• 1 whole chicken

• 2 large carrots, cut into chunks

• 3 stalks of celery, cut into chunks

• 3 potatoes, quartered

• 1 Tbsp of fresh parsley

• 1/2 lemon, squeezed over chicken breast

• 1/2 lemon, placed in cavity

• 1/4 onion, placed in cavity

• Season with Detweiler's Farm Dust or Lawry's Seasoned Salt

• Olive oil or butter

• Salt & pepper (to taste)

Instructions

• Preheat oven to 425°F (205°C). After 15 minutes, reduce oven to 375°F for the remainder of the cooking process.

• Prep the chicken: Pat the chicken dry with paper towels. Drizzle lightly with olive oil and season generously with salt and pepper.

• Flavor the cavity:

  • Squeeze ½ lemon over the chicken breast

  • Place the squeezed lemon half into the cavity

  • Add ¼ onion to the cavity

• Prep the vegetables: Toss carrots, celery, and potatoes with olive oil, parsley, salt, and pepper. Arrange in the bottom of a roasting pan or baking dish.

• Roast: Place the chicken on top of the vegetables (or on a rack above them). Roast uncovered until the thickest part of the thigh reaches 160°F.

  Approximate cook time: 1 hour 15 min – 1 hour 30 min, depending on size.

• Rest: Remove from oven and let rest 10–15 minutes before carving. (Carryover cooking will bring it to safe temp.)

Kellen's notes: Watch videos on how to tie a chicken for roasting. Freeze the pan drippings, they make next-level homemade chicken stock.

Use leftovers for:

• Chicken & stars soup

• Chicken salad

• Pot pie

• Stock and broth

• Sandwiches & wraps