2-3 servings, with enough for Make Your Most of Leftovers Monday, see additional recipe below. If you are serving 4-5 people and want leftovers, cook two chickens If you want to serve just the roasted chicken, this will serve 4-5 people Honestly, you get a tasty dinner out of this, but sometimes I roast a chicken just for the leftovers!
- One 3 - 3.5 pound Amish chicken
- 2 T butter
- 6 cloves garlic
- 1 stalk celery and leaves (if any), cut in two inch pieces
- Optional: 1 sprig fresh rosemary, 1 sprig thyme, few parsley stems
- 8 small red potatoes- scrubbed and left whole (or medium or large red potatoes, cut in half)
- 4 carrots, cut in half lengthwise and then into two inch pieces
- 2 onions, quartered
- Salt & Pepper
- Preheat oven to 400 degrees.
- Prepare chicken - rinse chicken remove neck and giblets, (if any).
- Sprinkle chicken cavity with salt and pepper. Stuff chicken with 1 T. butter, garlic, celery and herbs. Pat skin of chicken dry with paper toweling.
- Tie chicken legs together with twine (kitchen string), and tuck under wings.
- Rub 1 T. of butter on chicken breast and sprinkle whole chicken with salt and pepper.
- Place chicken in roasting pan and place carrots and onions around chicken. Sprinkle a bit of salt and pepper over carrots and onions.
- Put covered roasting pan in oven. Cook for 45 minutes and then add potatoes around chicken and roast for another 45 minutes.
- Uncover chicken and cook another 10-15 minutes, OR until meat thermometer reaches 180 degrees and chicken skin turns a bit brown (it looks prettier that way!). Another way to test and see if chicken is done is the poke fork in thigh of chicken and check to see if juices run clear.
- Remove chicken from roaster, place on platter with vegetables, loosely cover with foil for 20 minutes. It will continue to “carryover” cook and reach 185 degrees.
- Carve chicken, serve with pan juices.
Make the Most of Your Leftovers Mondays!! Chicken Salad is so versatile AND tasty! Recipe for Chicken Salad