Oven Roasted Chicken

What is the difference between Roasted Chicken and Bake Chicken? I am not sure but it seems that (at least for this recipe) Roasted Chicken is at a much higher temperature. We tried this recipe and everyone loved it. It was actually quite easy but did require a lot of herbs and spices. Try it and see if you like it as much as we do.

Here's what I use:

3 ribs celery, peeled and cut into small pieces

1 Medium Onion, peeled and cut into small pieces

2 1/2 - 3 1/2 pounds of bone chicken pieces or a whole chicken. Pick you favourite pieces but leave the skin on.

1 tablespoon salt (We like grinding sea salt crystals or using kosher salt)

1 1/2 tablespoons Cracked pepper

2 tablespoons Lemon Juice

3 crushed or minced garlic cloves

1 sprig of fresh rosemary

2 tablespoons olive oil

2 table spoons butter (room temperature)

1 cup chicken stock

1 1/2 tablespoons flour

Here's what I do:

Preheat the oven to 500 degrees F.

In a roasting pan or oven safe glass baking dish, add celery, onions and Rosemary. Season the chicken or parts both sides (and inside if whole) with salt and pepper. Sprinkle lemon juice lightly all over the chicken. In a small bowl combine the garlic, olive old and butter. Brush or rub the chicken all over with the garlic butter blend. Place in the roasting pan. Place pan in the oven and roast the chicken for 40 to 50 minutes. until juices run clear. Test this with a meat thermometer in the thickest parts to registers 160 degrees internal temperature. Remove chicken from oven and allow to cool for 10 minutes.

Pour off excess fat from the pan and put pan drippings into a pot on the stove, heat over medium heat adding chicken stock and flour. Bring to boil and then reduce to a simmer, whisking the gravy until thickens slightly. Server chicken with the gravy on the side.