Family Spice Recipes, Meal Planning & Fitness Advice

1. About 30 minutes before roasting, remove from the refrigerator:
• 1 roasting chicken (3 1/2 - 4lbs)
2. If the giblets and neck are in the chicken cavity, remove them and reserve or discard.
3. Preheat oven to 425ºF.
4. Run hands under chicken skin to loosen and rub breast and thigh with most of:
• 2 TBS butter, room temperature
5. Rub remaining butter over the outside of the chicken.
6. Season cavity and outside of chicken with:
• salt and pepper
7. Place in lightly oiled small roasting pan and stuff cavity with:
• 1 lemon, quartered
• 1 small onion, quartered
• 5 sprigs of parsley
8. Using kitchen twine, tie legs together and tuck wing tips under the chicken.
9. Roast chicken for 15 minutes, then reduce heat to 350ºF.
10. Roast chicken until meat thermometer inserted into thickest part of thigh registers 170ºF, approximately 1 hour.
11. Tilt chicken to allow juices from cavity to run into roasting pan.
12. Transfer chicken to platter, cover with foil and let stand for 10 minutes, allowing internal temperature to rise.
13. Spoon fat from surface of pan juices.
14. Serve chicken with pan juices on the side.

NEED NUTRITIONAL INFORMATION!

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