Abbeys Best Roast Chicken Food

PERFECT ROAST CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

ROASTED CHICKEN BREAST

Steps:

• Place chicken breasts in a shallow baking dish, skin side up.
• Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
• Brush with melted butter and roast 1 hour at 350 degrees or until done.

ABBEY'S BEST ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
• Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
• Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
• Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.

ROAST CHICKEN

Steps:

• Wash and dry chicken.
• Pour olive oil onto one hand and coat all of the chicken.
• Season with salt and pepper.
• Place in roaster.
• Cut celery into half inch chunks and apples into eights.
• Place half of celery and half of apple pieces into chicken cavity.
• Place other half around chicken in roaster.
• Slice garlic cloves into slivers.
• Place half of them under the chicken skin in various places.
• Place other half either on top of the chicken skin or around the chicken.
• Place in oven at 350F and baste every half hour or so.
• Depending on size of chicken, roasting time will be hour and a half to three hours.
• If wanted, add a few sprigs of fresh rosemary in and around the chicken.

ABBEY'S BEST ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken in a large baking dish. Spread pink salt and 1 tablespoon pepper evenly inside the cavity. Stuff the cavity with celery.
• Coat chicken skin with olive oil. Sprinkle with remaining pepper and kosher salt.
• Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 1/2 hours.
• Cover chicken with aluminum foil and allow to rest for 10 minutes before serving.