Whole Roasted Chicken

Introduction The roasted chicken is a very common and well known serving food. There are some folks who don't want to cook turkey and there are others who simply just don't like turkey. Turkeys are also pretty pricey this year and we may have to save our coins for holiday shopping and sprucing. If you...Read More

📝 Ingredients

• -10lb Roaster Chicken
• 1 leek
• 2 medium carrots
• 3 stems sage plus more for the cavity of the chicken and plating
• 5 sprigs thyme plus more for the cavity of the chicken and plating
• 6 cloves garlic
• 2 tbsp kosher salt
• 2 tsp paprika
• 2 tsp chicken seasoning
• 1/2 tsp ground sage
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp red pepper flakes
• 1 tsp freshly cracked pepper
• 2 tbsp melted butter
• 1 tbsp olive oil

👨‍🍳 Instructions

1. 1Slice leeks and cut each slice in half. Rinse leeks with cold water and drain in a colander. Add fresh sage, garlic and thyme to a large roasting pan along with the leeks. (Reserve some of the sage and thyme for the cavity of the bird.) Season aromatics with olive oil, salt and pepper.
2. 2Preheat the oven to 425 degrees.
3. 3Make a dry rub with all the powdered spices in a small bowl. Mix well to combine.
4. 4Clean, rinse and pat dry chicken with paper towels on a large meat board. Season chicken liberally on both sides as well as the cavity with the powdered seasonings. Use the reserved herbs to stuff the cavity of the chicken. Place chicken on top of the aromatic bed. Brush the chicken with melted butter.
5. 5Roast for 1 1/2 hours -2 hours or until the juices run clear when pierced between the leg and the thigh.
6. 6Plate and garnish the bird with fresh herbs. Use the pan drippings to make a gravy. (Use the same steps from the cornish hen recipe post to help you with making a gravy)