Easy Oven Roaster Recipe
Not so crazy about tackling a huge turkey for the holidays? Or, maybe there won't be that many joining you for the holidays. Then maybe an oven-roaster chicken is what you may want to try.
Once again, I'm trying to make it easy on my novice cooks and those who may get overwhelmed with all the holiday fare. Don't fret; there are many shortcuts to a wonderful holiday meal. One that will leave your dinner guests believing you slaved all night and all day long!
Do you trust me? Have I've stirred you wrong so far? So, once again...this is between you and me. No one has to know. I won't be telling! Just follow the directions for the best, easy oven-roasted chicken you've ever had. With a few easy steps and ingredients, you can make a mouth watering oven-roasted chicken, that will have you and your guests amazed at your culinary skills.
Ingredients: Serves 6-8
7-9 pound oven roaster chicken (recommended: Perdue Oven Stuffer)
3 cloves of garlic chopped
2 whole cloves of garlic
2 tablespoons of sage
1 tablespoon of dried parsley
1 lemon cut in half
1 large onion quartered
1 sprig of thyme
1 sprig of rosemary
salt
pepper
¼ orange juice
¼ lemon juice
¼ olive oil
Directions:
The day or night before:
Rinse and pat dry oven-roaster. Lightly sprinkle the outside and cavity of chicken with salt and pepper, and 1 tablespoon of sage. Cover with plastic wrap and refrigerate. Mix together orange juice, lemon juice and olive oil. Add tablespoon of sage, parsley, chopped garlic and a dash of salt and pepper. This will be your basting solution for your oven roaster.
The Next Day:
Preheat oven to 375°F.
Place cut lemon, onion, thyme, rosemary, whole garlic cloves and rest of sage into the cavity of oven-roaster. Tie legs with kitchen twine. Place in a roasting pan with rack. Roast for 1 hour. Pour 1 cup of water into roasting pan. Baste roaster with basting solution every 10-15 minutes for another hour. Roast for an additional 30-45 minutes. Remove, and baste again, allowing chicken to rest for at least 15-20 minutes. Add two tablespoons of very cold, unsalted butter to thicken drippings for an easy sauce.
Now...wasn't that easy!
From my kitchen to yours...Happy Eating!
Once again, I'm trying to make it easy on my novice cooks and those who may get overwhelmed with all the holiday fare. Don't fret; there are many shortcuts to a wonderful holiday meal. One that will leave your dinner guests believing you slaved all night and all day long!
Do you trust me? Have I've stirred you wrong so far? So, once again...this is between you and me. No one has to know. I won't be telling! Just follow the directions for the best, easy oven-roasted chicken you've ever had. With a few easy steps and ingredients, you can make a mouth watering oven-roasted chicken, that will have you and your guests amazed at your culinary skills.
Ingredients: Serves 6-8
7-9 pound oven roaster chicken (recommended: Perdue Oven Stuffer)
3 cloves of garlic chopped
2 whole cloves of garlic
2 tablespoons of sage
1 tablespoon of dried parsley
1 lemon cut in half
1 large onion quartered
1 sprig of thyme
1 sprig of rosemary
salt
pepper
¼ orange juice
¼ lemon juice
¼ olive oil
Directions:
The day or night before:
Rinse and pat dry oven-roaster. Lightly sprinkle the outside and cavity of chicken with salt and pepper, and 1 tablespoon of sage. Cover with plastic wrap and refrigerate. Mix together orange juice, lemon juice and olive oil. Add tablespoon of sage, parsley, chopped garlic and a dash of salt and pepper. This will be your basting solution for your oven roaster.
The Next Day:
Preheat oven to 375°F.
Place cut lemon, onion, thyme, rosemary, whole garlic cloves and rest of sage into the cavity of oven-roaster. Tie legs with kitchen twine. Place in a roasting pan with rack. Roast for 1 hour. Pour 1 cup of water into roasting pan. Baste roaster with basting solution every 10-15 minutes for another hour. Roast for an additional 30-45 minutes. Remove, and baste again, allowing chicken to rest for at least 15-20 minutes. Add two tablespoons of very cold, unsalted butter to thicken drippings for an easy sauce.
Now...wasn't that easy!
From my kitchen to yours...Happy Eating!
You Should Also Read:
A Soulful Thanksgiving
Easy 123 Collard Greens
Savory Oyster Dressing Recipe
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This content was written by Ruthe McDonald. If you wish to use this content in any manner, you need written permission. Contact Ruthe McDonald for details.
