Roasted Chicken

Main Dish

Ingredients

1 5-pound Chicken, whole

2 Tbsp Light olive oil

1 Tbsp Kosher salt

1 Tbsp Black pepper

1 Tbsp Poultry Seasoning

1 /2 Onion, small, rough chop

1 /2 Carrot, peeled and rough chopped

1 stalk Celery, rough chop

Instructions

Preheat oven to 320 degrees.

Thoroughly rinse and drain the chicken. Pat dry with paper towels. Rub the entire surface with olive oil. Season inside cavity and skin with the salt, pepper and poultry seasoning. Stuff vegetables into the cavity of the chicken. Truss chicken. Place in Pyrex baking dish, breast side up.

Bake one hour and 20 minutes. Remove from oven and allow chicken to rest for 20 minutes before carving.

Yield: 4-6 servings

Recent Recipes

Fried Calamari

Serves 6 Place the calamari and buttermilk in a bowl and stir to combine. Cover and refrigerate for 30 minutes…

A Quiche for David

Quiche is French in origin, so this recipe is probably an abomination to some. My friend David Trigiani is a dual-citizen Italian is always taking a stand in the French food versus Italian food debate. Heavy whipping cream is a must, and never buy pre-shredded mozzarella. Grate your own. The same goes for parmesan cheese. Never, I repeat never buy that powdery substance in the green can. Invest in a good grater and you'll be a better cook for it. David lives in Jackson, Mississippi, but spends most of his holidays in Italy. He’s an excellent cook, though I have never eaten quiche in his home. Maybe this will inspire him, and I’ll get an invitation.

Orange Crepes with Sugared Cranberries

I prefer fruit over chocolate after a meal. Orange and cranberries are a perfect pairing, especially during the holidays. This is an excellent and easy dessert after a heavy meal. These can be served individually on small plates or in a casserole for a buffet.

RobertStJohn.com