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

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

Roasted Brussels Sprouts

From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

RobertStJohn.com