“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.
Roast Chicken
Confidence
Ingredients
- 1 whole chicken 4-5 pounds
- 2 medium yellow onions unpeeled and quartered
- 4 large cloves garlic unpeeled
- 3 stalks celery rinsed and dried
- 3 medium carrots unpeeled, rinsed and dried
- Kosher salt
- Black Pepper
Instructions
To start:
- Preheat oven to 425° F.
- Get out a 12-14 inch cast iron skillet at least 2 inches deep.
- If you don’t have a cast iron skillet use a 13”x9” baking pan.
- Place vegetables into pan in a single layer.
Prepare the chicken:
- In the sink, using a sharp knife or scissors, open the chicken packaging.
- Carefully remove the chicken from the packaging and remove the neck, and gizzards, typically in a separate bag in the packaging.
- If you’re planning on making the Chicken Stock, reserve for use later. (LINK TO Chicken Stock: A Little More Confidence)
- Generously salt and pepper the outside of the chicken.
Bake:
- Bake for 20 minutes at 425° F.
- Reduce temperature to 350° F and bake for 1 hour and 15-30 minutes, depending on the weight of your chicken.
- If 4 pounds or so, cook for 1 hour 15 minutes, if 5 pounds or so, cook 1 hour 30 minutes.
- Remove from oven and cool for 7-9 minutes before carving.
Notes
Serving suggestions:
Serve with Instant Pot Mashed Potatoes (LINK TO: Instant Pot Mashed Potatoes A Little More Confidence)
Don’t forget to check out the Trifecta Chicken Recipe too! (LINK TO: Trifecta Chicken A Little More Confidence)
Refrigerate leftovers immediately.
Serve with Instant Pot Mashed Potatoes (LINK TO: Instant Pot Mashed Potatoes A Little More Confidence)
Don’t forget to check out the Trifecta Chicken Recipe too! (LINK TO: Trifecta Chicken A Little More Confidence)
Refrigerate leftovers immediately.
Need more help? See my “Need A Hand” version of the recipe.