Simple Roasted Chicken

Roast Chicken might be one of the best comfort food meals for me. As a kid, most Friday nights revolved around the kitchen table eating roast chicken my mom would make. The house would smell wonderful with the smell of chicken and aromatics. This is a perfect dinner for a crowd, or if you are looking for a good Shabbat dinner.

Here is the ingredient list:

A whole roaster chicken
4 carrots
4 stalks of celery
two onions
the zest of a lemon and the rest of the lemon
2 tablespoons of garlic powder
2 tablespoons of paprika
3 sprigs of rosemary
2 tablespoons of thyme
2 tablespoons of parsley
1 tablespoon of marjoram
1/3 cup of canola oil
2 teaspoons of salt
2 teaspoons of pepper

Method:

In a pan, place two of the carrots, one sliced onions, and two stalks of celery. Place the chicken on top of the vegetables. In a bowl mix the rosemary, the lemon zest, half of the paprika, half of the garlic powder, half of the thyme, half of the parsley, half of the marjoram, half of the salt, and half of the pepper. Place this mixture underneath the skin of the chicken. This will help flavor the chicken. In another bowl, place the oil with the rest of the herbs and spices. Mix the herbs and spices with the oil so that it makes a paste. Then spread the paste over the sin of the chicken evenly. With the rest of the carrots, onions, and lemon place it inside the cavity of the chicken.

Place the chicken in a 375 degree Fahrenheit oven for 30 minutes. After 30  minutes put the heat up to 405 degrees Fahrenheit. Then after another 30 minutes push the heat up again to 420 degrees Fahrenheit. Once the chicken has cooked for 30 minutes at 420 degrees Fahrenheit, the chicken should be done. Take out the chicken and make a foil tent and place it on top of the chicken. Let the chicken rest at room temperature for at least 20 minutes. This will allow the chicken to be juicy and delicious. This is is a simple and delicious recipe if you follow the recipe. Try it out you will not regret it. Enjoy!