More Great Recipes: Poultry

Classic Roast Chicken:


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 stalk celery
1 (3 1/1 lb) roasting chicken
1/2 t. dried thyme
1/2 t. salt
1 onion, quartered


1. Preheat oven to 475. Slice celery finely. Sprinkle inside cavity of


chicken w/ thyme/salt. Add spray Pam, finely chopped celery and onion.


Rub outside of chicken w/ a little butter.


2. Tuck wing tips under back of chicken. Place chicken breast side down


on rack in roasting pan.


3. Add enough water to cover bottom of pan. Roast for 10 min. Reduce


temp. to 375 and roast for 20 min. longer.


4. Turn chicken breast side up. Roast til chicken is browned, about 30


min. longer.


Pairs Well With


Notes

NOTE: gastric bypass patients probably should NOT eat the skin of the

chicken.

VARIATION: SUBSTITUTE A WHOLE BONED TURKEY BREAST FOR THE

ROASTING

CHICKEN.

TIP: Buy the largest chicken available. Saves time in the end cause you

have leftovers for another meal or two. Increase cooking time for

larger chickens

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