Jeff and Cass were home the other night, along with the usual residents, so I made two roast chickens for dinner. Ryan thought the chickens looked picture-perfect, and so I took not only a picture of the chickens in the roasting pan, but also of my chicken carver. (I despise carving chickens, and birds in general; it's so tedious.)
HERBED ROAST CHICKEN
1 Oven Stuffer Roaster
2 Onions, quartered
2 carrots, cut in half and quartered
Clean out the bird's cavity, and rinse it well. Spray the bottom of your pan, and lay 4 carrot quarters under where the chicken will be placed. Then take one of the onion quarters and separate it so you can lay it out out the layers in the bottom of the pan. Place the chicken atop the bed of onion and carrot, Then generously sprinkle salt and basil inside the chicken. Stuff one piece of carrot and one piece of onion between the body of the chicken and each wing, under the skin. Put the remaining onion and carrot in the chicken's cavity, then rub the skin with oil to prevent it from drying out. Roast at 350F, 20 minutes per pound in a conventional oven or 15 minutes per pound in a convection oven, until the chicken tests done with a meat thermometer.
Happy Weekending, everyone! Hope the snowstorm that's coming to the eastern half of the country doesn't put too much of a damper on your plans!