Recipe
1 h 15 mins
7 people
American
– Preheat the oven. Remove the giblets and other organs from the cavity of the chicken. Pat the outside. Coat the chicken in vegetable oil. – Stuff the cavity with the celery, lemon and slices of butter.
– Add all of the seasonings to a small bowl and mix well then season the inside of the chicken. – Tie the legs together with twine and tuck the wing tips underneath the chicken. Use the the remaining seasoning all over the outside of the chicken.
– Grease the bottom of a heavy bottom skillet. Place the chicken into the skillet. Slice the remaining stick of butter and place the slices in the skillet (around the chicken).
– Roast then add the minced garlic to the chicken juices. Stir the liquids. With a basting brush, baste the chicken. – The chicken is done with the temperature of the thickest part of the chicken thigh reaches 165F or when the thickest part of the thigh juices run clear when pierced with a knife.
So good!
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