Easy Roast Chicken with Mashed Potatoes


This recipe is as simple as we can get for perfect roast chicken. The simpler the better when it comes to some things. I have roasted chickens many different ways and they were all very good but this way just seems to bring out the chicken flavor.

Ingredients

1 Roasting Chicken 5-7 pounds

1 onion quartered

1 tsp garlic powder

Salt to taste

Black Pepper to taste

1 tbsp olive oil or canola oil

Preheat oven to 350 degrees

1-2 cups water

Remove neck liver and gizzards and place in a bowl. Rinse chicken inside and out and let drain. Pat dry with paper towels. Drizzle olive oil over the chicken and rub all over the chicken including the legs and thighs. Sprinkle salt, pepper and garlic powder on all sides of the chicken. Stuff the chicken with the quartered onion. Pour enough water to cover the bottom of the roasting pan. Place chicken on a rack in the roasting pan breast side down. Roast uncovered for 45 minutes. Remove pan and turn chicken over to breast side up. and cook for an additional 45 minutes. Take out the pan and insert an instant read thermometer in the thickest part of the breast. We want to cook our chicken to165 degrees. I had a 7 pound Chicken; the temperature was 120 degrees at this point. For 5 pound chickens roast for 30 minute increments instead of 45 minutes.  The chicken should not be done yet. Leave the thermometer in if it is remote and put the chicken back in the oven until the temperature reaches 165 degrees. Remove chicken to a large bowl or pan to rest for 20 minutes covered. The chicken will continue to cook a little and expel some juices; use the juice in the gravy.

Remote thermometer.

Insert meat thermometer in thickest part of breast.

Gravy

Ingredients

Giblets: Neck, liver, gizzard, heart and wing tips

1/4 onion

1 celery rib cut in half

1-2 small carrots not pealed cut in half

2 cloves garlic smashed with a knife

Water to cover about 4 cups or chicken stock

1 tsp salt

Pepper to taste

7-8 tsp corn starch in 1/2 cup of water.

Start the gravy stock when you put the chicken in the oven. Put all ingredients in a medium sauce pan except for corn starch. Simmer covered for the entire time the bird cooks. When the chicken is done  and resting remove all giblets an vegetable with a slotted spoon and pour juices from the roasting pan into the stock. Turn up the heat until the Stock is boiling.

Tip: liquids don’t reach their full thickening power until they’re boiling.

Stir corn starch water mixture very well and whisk into boiling stock. You may need to mix a little more corn starch and water if the the gravy is not thick enough. Now you have a gravy! taste and add salt and pepper if needed.

Carving the Chicken

After the chicken has rested for 20 minutes remove the wings, legs and  thighs with a boning knife. Remove the entire breast with a knife and hands. Cut chicken breast against the grain as pictured below. This is the correct way to carve poultry.

Mashed Potatoes Recipe Click Here

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One thought on “Easy Roast Chicken with Mashed Potatoes

  1. […] Poultry is a bit different! I like to cook poultry in a 325-350 degree oven depending on the size of the bird. I start my poultry back side up to cook the legs and thighs evenly with the breast side. About a third to half way of cooking I flip the bird to breast side up. If poultry is cooked past 165 degrees the meat will be quite tough and dry and you better have plenty of awesome gravy to make up for it! Stuffing a bird with dense dressing will lengthen the cooking times making it nearly impossible to cook the stuffing to a safe level without overcooking the breast meat. Stuffing the bird with modest amounts of onion, celery and carrots is okay. […]

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