Perfect Classic Roast Chicken Recipe

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelEasy
Health IndexHealthyServings8
CourseMethod
SpecialityMain Ingredient

Ingredients

 Roasting chicken3 1⁄2 Ounce
 Parsley sprigs10
 Bay leaf1
 Snipped chives2 Tablespoon (Fresh Or Frozen)
 Yellow onion1 , quartered
 Olive oil/Canola oil1 Tablespoon
 All purpose flour1 1⁄2 Tablespoon
 Chicken stock1 1⁄2 Cup (24 tbs)
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 76 Calories from Fat 40

% Daily Value*

Total Fat 4 g6.9%

Saturated Fat 0.98 g4.9%

Trans Fat 0 g

Cholesterol 10.4 mg

Sodium 105.2 mg4.4%

Total Carbohydrates 5 g1.7%

Dietary Fiber 0.48 g1.9%

Sugars 0.8 g

Protein 4 g7.6%

Vitamin A 6.3% Vitamin C 7.1%

Calcium 1% Iron 3.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat the oven to 375°F.
2. Using a kitchen scissors or meat knife, trim off the fat from the neck and tail ends of the chicken and dry the cavity with paper towels.
3. Stuff the cavity with parsley, bay leaf, chives, and onion pieces.
4. Tuck the neck skin and wings under the bird and pull the skin over the body cavity opening.
5. Tie the legs together securely with string.

MAKING
6. Coat the chicken with oil and season well with salt and pepper.
7. Arrange the bird, breast side down on a roasting rack over a roasting pan to catch the drippings and juices.
8. Place in the preheated oven and roast the chicken for 30 minutes.
9. Turning the chicken over, baste the top side with the pan juices and continue roasting for another 55 minutes basting it every 10 to 15 minutes, until it is tender and the juices run clean when pierced with a knife in the thigh portion.
10. Remove from the oven and carefully transfer the chicken to a platter, covering it with aluminum foil to keep it warm.
11. Skim off fat from the pan leaving behind the brown juices.
12. Stir flour into the juices and heat over moderate heat, stirring for 3 to 4 minutes until thickened.
13. Gradually add the chicken stock and cook, stirring constantly until thick.
14. Pour gravy into a sauce boat and keep warm.

SERVING
15. Skin the chicken and carve into serving pieces using a dinner fork and knife.
16. Serve the roast with the gravy and roast vegetables or a green salad on the side.
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