Here is a family recipe that is sure to make you never want to order roasted chicken from another restaurant again! It all starts with a fresh, hormone free, roasting chicken (usually around 3-5lbs). I recommend picking one of these up either at your local butcher (not grocery store) or farmers market. There is a huge difference in flavor and cleanliness between a fresh, non-Tyson/Perdue/Foster Farms chicken!
- 1 Roasting chicken (between 3-5 lbs)
- 2 tablespoon’s of Lawry’s Seasoning Salt
- 5 sprigs of organic rosemary
- 2 1/2 full garlic bulbs (about 20 cloves)
- 2 tablespoons of butter (Kerrygold if possible)
- 1 full medium yellow onion
- 1 stock of celery
- 1 large tin roasting dish
- Tin foil
Preparation Steps (about 20 mins) – 2:30hrs of cooking time
- Set the oven to 350 degrees and place the rack in the middle position
- Rinse off the chicken in the sink with cool water and remove any access fat that may exist on the bird. Some butchers/farmers will keep the inner organs, neck, etc. in a bag inside the cavity, just remove it and discard (unless you are adventurous )
- Pat dry the bird with paper towels until it is dry
- Line the tin roasting dish with tin foil placed (rip 2 large sheets of tin foil, long enough to cover the bird adequately and line the bottom of the dish. Place one sheet horizontally and one vertically in a cross hatch.
- Place the bird on top of the tin foil and sprinkle about 1/4 of a cup 2 tablespoons (thanks mom!) of Lawry’s into the cavity of the bird (ensuring that the inner area is adequately coated with a light dusting of seasoning)
- Place about 10 garlic cloves, 3 four inch celery sticks, chopped up onion, and rosemary twigs into the cavity until it is stuffed completely. Also add 1 tablespoon of butter into the cavity during this process.
- On the outside of the bird, cut small slits (about 1/4 inch deep) with a pairing knife in the breasts, thighs and wings, and stuff the holes with butter and a garlic clove (about 10 slits).
- Sprinkle more Lawry’s Seasoning Salt on the outside of the bird (making sure to cover the bird, but not completely coat it). As shown below
- Cover the bird with the excess tin foil sheets so that the bird is completely sealed in the dish with tin foil.
- Place on the center rack in the oven and bake at 350 for 2 hours.
- After 2 hours, remove the bird from the oven and using a large sauce spoon or turkey baster, cover the bird in its juices.
- With the tin foil unwrapped, place the bird back in the over for another 30 minutes in order to brown the outside.
- After 30 minutes, take the bird out of the oven and test it by pulling on the leg. If it pulls apart with little effort, it is done. If not, keep it in the oven for 5 minute increments and continue to check.
- Lastly, baste the chicken one last time in the juices and carve it up for dinner!
Let me know your thoughts on my family recipe, post pictures in your comments!