Roast Chicken

Name: Roast Chicken
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 6 servings
Ingredients: 6 to 7 pound chicken; 1 large onion or lemon; 2 cloves garlic, minced; Salt and pepper; Juice and oil of roasted chicken; 1 cup canned chicken stock; Salt and pepper

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Level: Easy
Total: 1 hr 40 min

Prep: 10 min
Inactive: 10 min
Cook: 1 hr 20 min

Yield: 6 servings

Level: Easy
Total: 1 hr 40 min

Prep: 10 min
Inactive: 10 min
Cook: 1 hr 20 min

Yield: 6 servings

Ingredients

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6 to 7 pound chicken

1 large onion or lemon

2 cloves garlic, minced

Salt and pepper

Easy Pan Gravy:

Juice and oil of roasted chicken

1 cup canned chicken stock

Salt and pepper

Directions

Preheat oven to 425 degrees F. Remove giblet bag from cavity. Rinse chicken and pat dry. Stuff the chicken cavity with peeled onion or split lemon. Rub skin with minced garlic, salt and pepper. Roast in oven for approximately 10 minutes per pound, until juices run clear. The temperature of chicken should reach approximately 160 degrees. Let chicken sit to allow juices to reabsorb. Carve and serve.

Easy Pan Gravy:

Remove grease from the roasting pan using a large spoon, but leave brown bits and juices. On stove-top place pan over medium heat. Add chicken stock. Scrape up bits and bring to a simmer. Season and serve with carved chicken.