Roast Chicken, its one of those dishes thats a basic in the kitchen. It takes just a few minutes of prep but the results are absolutely amazing! That gorgeous crisp perfectly seasoned skin and the moist meat, this chicken is to die for! I dare you to pull that beauty out of the oven and not “taste test” a few pieces as you carve it up for dinner. The chicken rests on a base of onion, carrots and celery. Rubbed down with olive oil and seasoned with herbes de provence, salt, pepper and fresh rosemary. Simply divine!
Now once you’ve devoured the chicken do not throw anything away! My second favorite thing about roasted chicken is the incredible broth that comes next. Making your own broth is so much more flavorful than anything that you will find at the grocery store. Its so simple, Get a big pot of water, toss in the carcass, the veggies and all the amazing natural juices. I season the water with some salt, pepper and a small can of tomato paste. If you have some fresh parsley, go ahead and throw that in as well. Cover and simmer for 4-5 hours.
Remove the lid and simmer for an additional hour. Strain out all the chicken and veggies. Taste the broth for seasoning. Now you have a wonderful base for soup, stew or gravy! My Mexican Chicken & Rice Soup is one of my favorites, why not give it a try!
- 1- 5 to 5.5 lb whole chicken
- 1 large onion, quartered
- baby carrots
- 2 celery stalks, cut in thirds
- 2 lemons, quartered
- herbes de provence
- a few fresh rosemary sprigs
- olive oil
- salt & pepper
- Preheat your oven to 375 degrees.
- Rinse the chicken and pat dry with paper towels. Place one of the lemons, the onion, a couple handfuls of baby carrots and the celery in the bottom of a roasting pan. Place the chicken on top of the veggies.
- Rub olive oil all over the chicken then season generously with the herbes de provence, salt and pepper. Place the second lemon and a couple sprigs of rosemary into the cavity of the chicken. Rough chop the last sprig of rosemary and sprinkle over the top of the chicken.
- Roast for approx. 2 hours or until the internal temp of the breast is 180 degrees and the thigh around 190 degrees. Allow to rest for 10 minutes before carving.
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