Roasted Chicken: A Sunday Dinner BestMost people tend to save their very best recipes like roasted chicken for very special occasions- the only problem with that is you never get to use half of them. There is never enough holidays. This recipe tastes like you "fussed", but it is actually as simple as can be.
(corn, dairy, dye, egg, gluten, peanut, soy, tree nut free)
Preheat the oven to 475 degrees.Thoroughly wash the chicken, inside and out after removing the neck, gizzards, and liver. Pat dry with paper towels. Place chicken in a roasting pan.Stuff the cavity with the lemon wedges, 2 garlic cloves and 2 sprigs of rosemary. Peel back the skin over the breast(do not remove) and place 5 slices of garlic and one sprig of rosemary under skin. Return the skin to its original place. Rub the whole bird with the olive oil. Salt and Pepper.Using toothpicks, pin the two wings and the 2 legs to the bird so they are tight (this prevents them from over-cooking and drying out.) Fill the bottom of roasting pan with broth approximately 1/2"deep. Bake for 50-55 minutes (meat thermometer should read 180 to 190 degrees when checked between the thigh and body). Remove from oven. Allow to stand 10 minutes before carving. Return to "The Recipe Store" from "Roasted Chicken". This site is not intended to replace the advice and supervision of your professional medical treatment plan. Although all of the information is true and accurate to the best of our knowledge, we still recommend you carefully check all food labels before consuming any food product. We can not assume any legal responsibility for any illness obtained while following the advice contained on this site.
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