Country Classics

The Roasted Bird

Y’all, today I roasted a whole dang chicken. All my life I have feared the bone in bird. Follow these steps below, the results are juicy and fantastic.

What Do You Need:

  • One Whole Chicken (Quite obvious, yes?)
  • Butter
  • Garlic
  • Italian Herb Grinder (McCormick)
  • EVOO
  • Sea Salt
  • Pepper
  • Onion
  • Celery
  • Carrots
  • Patience

Start by Pre-Heating your oven to 350 degrees.

Wedge out a large onion, clean and cut celery stalks in half, clean and cut carrots if you are not using baby carrots.

Oil a deep Sheet Pan or a Roasting Pan, toss on all that veg you chopped up.

Ready your bird. “Hey Bird, you ready?”  “Ready as I’ll ever be.” 

Remove him from his packaging this part is slightly overwhelming. Be ye warned: Lots of juice will come tumbling out so do this over your sink.

After you’ve drained your chicken of those package juices, pat him dry with paper towels. Move your bird to a cutting board. Push the wings behind his neck area, and tie the legs up real cute like. Kinda like he’s sun bathing with his legs crossed. I used foil to prevent his legs from burning.

Rub your bird down with butter and oil. Coat generously with Salt, Pepper, Italian Seasoning and Garlic.  After you’ve buttered him up, place the bird on top of the veggies you chopped. This makes the skin all crisp since he won’t be sitting in his on juices.

Take one wedge of onion, and a little extra butter and put it in the cavity. Just do it. 

Roast this guy for 20 minutes per pound, and allow him to rest before slicing.

IMG_9493[269]

You can eat the carrots, onion and celery if you want to! But I’m serving with corn on the cob, roasted potatoes and good ole green beans.

 

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