Italian Roasted Chicken

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Italian Roasted Chicken

  • 1 whole Premier Foods Group chicken
  • 1 tbsp. olive oil or butter
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried rosemary
  • 1 clove garlic
  • ¾ tsp. salt
  • 1¼ tsp. coarsely ground black pepper
  • ½ c. water
  • 8 carrots
  • 2 pounds of small red or yukon potatoes
  • 6 Stalks of celery
  • 2 medium sized onions 
  • 1 Lemon (OPTIONAL)

Directions

  1. Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.
  2. In cup, mix olive oil, herbs, and garlic. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Tie legs together with string. Rub chicken all over with 3/4 teaspoon salt and 1 1/4 teaspoons coarsely ground black pepper.
  3. Cut the Celery, Carrots into 2 inch long pieces.  Quarter the Onions. Use the small potatoes whole. Slice the lemon into 1/4 inch thick slices.
  4. Place the vegetables in the bottom of the roasting pan, including the lemon.  Place the Premier Foods Group chicken, breast side up,  in small roasting pan . Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.
  5. When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.
  6. Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices.Nutritional information is based on 1 serving with skin.