Saturday, January 8, 2011

Garlic Rosemary Roasted Chicken


1 (3 pound) whole chicken, giblets removed
black pepper
2 teaspoon paprika
2-3 cloves garlic, minced
5 tablespoons butter, divided
1 stalk celery, leaves removed
2 sprigs rosemary


Before roasting
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl mix 3 tablespoon butter with minced garlic, salt, pepper and paprika.
Wash chicken and pat dry with a paper towel. Lift the skin and put butter and spice mix underneath the skin and than cover skin with the remainig mixture.

After roasting
Place chicken in a roasting pan. Place 2 tablespoons butter in the chicken cavity. Cut the celery into 3 or 4 pieces, and place in the chicken cavity with 2 sprigs of rosemary.
Using kitchen twine, tie the legs together, then tuck wing tips underneath.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82C) in the thigh.
Baste with melted butter every 20-30 minutes.
Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving. 

Tags: garlic rosemary roasted chicken recipe, roasted chicken recipe, juicy roasted chicken recipe, garlic rosemary chicken baked in oven recipe

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