As soon as I got my new Calphalon Contemporary Nonstick Roaster in the house and washed up in the sink this past weekend, I went right to work at making a roasted chicken! I didn’t follow any specific recipe; I just went off what I heard was good to do with a roast chicken, like stuffing it with herbs and citrus and also throwing some vegetables into the pan.
I’m not kidding you when I say this was the BEST chicken I have ever made! Of all the things I cook, chicken never really turns out fantastic for me. I have a history of overcooking and drying out my chicken. This time, it turned out juicy and flavorful! Not to mention, it looked beautiful!!
To start off, you can cut up any vegetables you like and just toss them in the bottom of the roaster pan with about a half cup of water. I added in some carrots and potatoes. And when I was in the grocery store, I decided to grab a turnip to add in, just because I don’t think I’ve ever tried one before! I peeled and cut the carrots into large pieces. I then washed the potatoes, kept the skins on, and then cut them into large chunks as well. For the turnip, I peeled and chopped it up into six large sections. The easy part about this is that you don’t really need to add any seasoning or anything else to the vegetables! The juices and flavors from the chicken will run down and give it plenty of unique flavor.
Here’s what I did to make the chicken…
- 1 chicken (I often use Perdue Oven Stuffers, which already come with a pop-up thermometer to let you know when it is done!)
- 1 lemon
- Large bunch of Thyme
- Salt & Pepper
- 5 cloves of garlic (or more if you prefer!)
- A little bit of butter
- Preheat oven to 350°.
- Remove the inside parts from your de-thawed chicken. (Lucky for me, it’s not too gross because the Perdue Oven Stuffers has them all contained in a little bag that you can easily pull out).
- Pat your chicken dry with a paper towel.
- Brush some melted butter over the skin of the chicken (this helps the skin to brown and crisp up in the oven).
- Season the outside AND the inside of the chicken with salt and pepper.
- Cut your lemon in half and put both halves inside the chicken.
- Stuff the rest of the inside of the chicken with your garlic and a large bunch of thyme.
- Tie your chicken together with kitchen string so everything stays inside.
- Bake in 350° for about 2 hours, depending on the size of your chicken and/or until the thermometer pops up on the chicken.
- Scoop all of your vegetables up into a separate serving bowl.
- Remove all of the stuffings of lemon, thyme, and garlic from the inside of the chicken and discard. Carve your chicken and it is ready to serve!