Classic Roast Chicken:
  • 1 stalk celery
  • 1 (3 1/1 lb) roasting chicken
  • 1/2 t. dried thyme
  • 1/2 t. salt
  • 1 onion, quartered
  1. 1. Preheat oven to 475. Slice celery finely. Sprinkle inside cavity of
  2. chicken w/ thyme/salt. Add spray Pam, finely chopped celery and onion.
  3. Rub outside of chicken w/ a little butter.
  4. 2. Tuck wing tips under back of chicken. Place chicken breast side down
  5. on rack in roasting pan.
  6. 3. Add enough water to cover bottom of pan. Roast for 10 min. Reduce
  7. temp. to 375 and roast for 20 min. longer.
  8. 4. Turn chicken breast side up. Roast til chicken is browned, about 30
  9. min. longer.
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