everyone has a favorite roasted chicken recipe that seems to just be perfect for the winter months. chicken, roasted vegetables and that warm chicken broth that can be used later in the week for soup is sometimes just what is needed to warm up on a cold winter’s day. i have tried many different types of roasted chicken over the years, in many different types of pots and pans. i have a romertoff clay cooker, a stainless roasting pan, an old-time black roasting pan, an open rectangle-shaped roasting pan with large handles, a round roasting pan, and even a ceramic roaster. the resulting roasted chicken is different based on what type of pan i select, and if i cover the chicken, or add vegetables,or add broth to the bottom of the pan, or cover for part of the cooking time, and uncover for the last part…and on and on.
so, knowing all that, here is my recipe for the perfected old-fashioned roasted chicken with vegetables. first, select a ceramic roasting pan and place a stainless roasting rack in the bottom of the pan. spray the rack with pam olive oil. fill the bottom of the pan with warm chicken stock. i usually make the stock from bouillon cubes. spray the chicken with olive oil. place the chicken on the rack upside down after seasoning both sides with ground pepper, parsley flakes, and a traditional seasoning used for turkeys. i use the Williams Sonoma organic turkey herbs seasoning. seasonings add flavor to the chicken, and i highly recommend experimenting with different seasoning combinations.
next, place cleaned and prepared vegetables around the chicken. i use sliced carrots, celery, mushrooms, onions in large pieces, and often very small red potatoes. season these vegetables as well. bake the chicken and vegetables for 45 minutes at 375 degrees and remove from the oven. rotate the chicken to the presentation side with legs ups and tied, and continue to bake for another 45 to 60 minutes until done.
there should never be any pink juice from a chicken and the internal temperature should always be at least 185 degrees, tested away from the bones. the chicken broth keeps the chicken moist in the oven and prevents the breast meat from drying out.
i find that this chicken is not only tasty, but it is not overcooked. i have also had success with roasting the chicken at a higher temperature for the first 45 minutes, and reducing the temperature for the last 45 minutes. that would be 400 degrees first and then 375 for the second cooking. since the weight of the chicken could vary, be certain that the internal temperature is always checked. naturally, a larger chicken will take longer than a lighter weight chicken.