If roasters aren’t available in your area, you can use a regular whole chicken, adjusting the cooking time. However, roasters are juicier and tenderer and more flavorful, so if you’ve got a choice, go for a roaster.
1 whole roaster (about 6 pounds)
1 to 1-1/2 tablespoons dried thyme
2 teaspoons ground black pepper
1 teaspoon salt
1/2 to 1 teaspoon Cayenne pepper
1 clove garlic, minced
2 celery ribs, sliced (leaves included)
1 onion, quartered
1/4 cup parsley sprigs
1 tablespoon vegetable oil
Preheat oven to 3500F. Remove and discard any visible fat from roaster cavity. Remove giblets. Rub roaster inside and out with lemon; brush oil evenly over skin.
In small bowl, combine thyme, black pepper, salt, red pepper, and garlic. Rub some of mixture into cavity of roaster; stuff with celery, onion and parsley. Skewer or tie cavity closed and fold back wings. Rub remaining herb and spice mixture evenly into skin of roaster, covering entire surface.
Place chicken in roasting pan. Roast 2 1/4 to 2 3/4 hours (depending on weight)or until juices run clear with no hint of pink when thigh is pierced. Baste occasionally with pan drippings.
To serve, remove celery, onion and parsley from cavity of roaster; discard. Skim fat from pan drippings and discard; reserve pan juices. Slice roaster and serve with pan juices.
Nutrition Figures per Serving
Calories 478. Protein 49 grams. Fat 29 grams. Carbohydrate 3 grams. Sodium 473. Cholesterol 153
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission