Whole Roast Chicken
Whole Roast Chicken
Rated 5.0 stars by 1 users
Ingredients
- 1 whole chicken, about 3 pounds
- 3 tablespoons olive oil
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Morton & Bassett Poultry Herbs with Rose Petals
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Morton & Bassett Fine Ground Black Pepper
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Morton & Bassett Garlic Powder
- 2 carrots, chopped into 1 inch pieces
- 1 potato, peeled and chopped
- 1 onion, chopped
- 3-4 cloves garlic, chopped
- ½ lemon, juiced
- 1 apple, sliced
- Small bunch fresh parsley, for garnish
Directions
Preheat the oven to 400° F.
Using a small bowl, combine 2 tablespoons olive oil, M&B Poultry Herbs with Rose Petals, M&B Fine Ground Black Pepper, and M&B Garlic Powder. Mix together and set aside.
In a large pot, add carrot, potato, half of the onion, half of the garlic, and half of the apple with the lemon juice and remaining olive oil. Apply the herbed oil to the chicken, completely covering it inside and out. Stuff the chicken with the remaining vegetables.
Truss the chicken with kitchen twine and carefully transfer the chicken to the pot, resting on top of the vegetables. Cover with a lid and roast in the oven for 30-35 minutes.
Remove the lid and continue to cook the chicken for another 25-30 minutes, or until the chicken has reached a temperature of 165º F at the thickest part.
Serve the chicken on a serving platter with the vegetables and alongside your favorite sides and parsley for garnish.