Roast Chicken
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Roast Chicken

Roast chicken is delicious and easy to make -- it's sure to be a crowd pleaser!

Nadine

Ingredients

4-serving
  1. 4 Pounds Whole Chicken
  2. 2 Yellow Onions
  3. 2 Carrots
  4. 1 Tablespoon Butter
  5. To Taste Kosher Salt
  6. To Taste Black Pepper , freshly ground
  7. 2 Cups Chicken Stock
  8. 1 Tablespoon Butter

Method

110 mins
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    Preheat the oven to 425 degrees.

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    Leave one tablespoon of butter out until it reaches room temperature (it should be soft and spreadable)

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    Tie the chicken legs together with cooking twine. This will ensure that it retains its shape while baking.

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    Spread the butter all over the chicken on both sides. Make sure to get some in between the wings.

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    Generously sprinkle salt and pepper over the entire chicken on both sides.

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    Cut each onion in half. Lift up the chicken in the pan and place each of the four pieces under the chicken (two across, two down). This will allow the bottom of the chicken to get crispy while cooking.

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    Place in the oven and cook for 35 minutes.

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    Peel and cut the carrots into 2 - 3 inch pieces. At the 35 minute mark, quickly open the oven and spread the carrots around in the pan. Then let the chicken continue to cook for another 35 minutes.

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    Remove the chicken from the oven, transfer to a large plate, and allow to rest for about 10 minutes.

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    While the chicken is resting, begin preparing the gravy in the pan that the chicken was roasting in. Place the pan over high heat and pour in the chicken stock. Bring to a boil. Make sure to get the scrapings off of the bottom of the pan.

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    Reduce the heat to low. Add the other tablespoon of butter. Stir. Let simmer for about 10 minutes.

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    Pour the gravy into a serving container. Carve the chicken and serve (White rice optional) :)

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