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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the cooking rack about 6 inches from the bottom of the oven, and preheat oven to 425 degrees F. | 2. Remove the chicken giblets, and any feathers or extra fat; rinse the chicken inside and out with cold running water and pat dry. | 3. Generously salt and pepper the chicken, inside and out. | 4. Stuff the cavity with sprigs of thyme and rosemary (or tarragon), quartered lemons, and garlic. | 5. Place chicken breast side up into a large Dutch oven or Le Creuset pan, tucking legs together (tie legs together with string, if necessary) and tucking the wing tips under the body of the chicken. | 6. Brush outside of chicken with melted butter, and sprinkle generously with additional salt and pepper. | 7. Place onions, celery, carrots, and potatoes evenly around the chicken; drizzle with olive oil and toss gently to coat. | 8. Roast the chicken for about 45 minutes, or until chicken is nicely browned. | 9. When chicken has browned, cover loosely with aluminum foil and continue to roast for an additional 45 minutes (for a 1 1/2 hours cooking time), or until juices run clear when you cut between a leg and thigh. | 10. Remove chicken and vegetables from oven to a platter and cover with aluminum foil; let rest for 20 minutes. | 11. Before serving, remove the herb stuffing from inside the bird, discard. | 12. Slice the roast chicken, and serve with the vegetables. | 13. This is a great Sunday dinner to be enjoyed with a good bottle of wine and a buttered baguette or fresh baked rolls. | 14. Bon appetit! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roasting chicken	1	organic		-	-	-	-
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
thyme	1	bunch		-	-	-	-
rosemary	1	sprig		-	-	-	-
lemon	2		quartered	2.5617	0.8233	0.0972	0.0265
garlic clove	3		peeled minced	-	-	-	-
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6
onion	2 -3		quartered	0.0	0.0	0.0	0.0
celery leaf	1	stalk	chopped	-	-	-	-
organic carrot	8		cut	-	-	-	-
potato	3		peeled quartered	-	-	-	-
extra virgin olive oil	2 -3	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.