For this chicken, I mixed a couple of teaspoons of olive oil with garlic powder, celery salt, pepper, italian seasoning, and thyme (none of this measured, of course) and then brushed this on top of the chicken. It roasted in a 475 degree oven for 35 minutes, until a thermometer in thickest part not touching bone registered 165 degrees. The carrots and onion on the bottom did a great job of absorbing the grease and added a nice oniony flavor.
Wednesday, February 18, 2009
Roasted Chicken, Part 2
Recently, I mentioned my issues with roasting chicken - my house would smell bad, the oven would get messy, and grease went everywhere. Stefanie suggested putting some veggies on the bottom of the pan to help soak up the grease. It worked like a charm!