Classic Roast Chicken:
Why I Love This Recipe
NOTE: gastric bypass patients probably should NOT eat the skin of the
VARIATION: SUBSTITUTE A WHOLE BONED TURKEY BREAST FOR THE
TIP: Buy the largest chicken available. Saves time in the end cause you
have leftovers for another meal or two. Increase cooking time for
Ingredients You'll Need
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