Roasted Chicken

Roasted Chicken

Miz Helen's Kitchen

2 Chickens

1 lemon quartered

2 stalks celery chopped

1 yellow medium onion quartered

4 large stems rosemary on the stem

6 sprigs thyme on the stem

1 1/2 teaspoons salt (for each chicken)

1 1/2 teaspoons pepper (for each chicken)

2 tablespoons Extra Virgin Olive Oil

Wash each Chicken and pat dry. Place 2 onion quarters, 2 lemons quarters, and 1 chopped celery stalk with 2 steams of rosemary and 3 sprigs of thyme in each chicken cavity. Next rub each chicken all over with 1 tablespoon Extra Virgin Olive Oil for each chicken.When the chicken is oiled salt and pepper each chicken.

Place on a roasting rack in a roasting pan. Pour 2 cups of water in the bottom of the pan, do not cover.

Roast uncovered at 425 degrees for 1 hour and 15 minutes

Let the Chickens cool completely before removing from the roasting rack.

When the Chicken has cooled it can be removed from the bone or sliced for serving.

Recipe Tip:

I also place the skin on top of the chicken for storing, it helps keep it moist. The chicken can be divided into freezer packs for future use.