Sunday, December 5, 2010

Roasted Chicken

Combine herbs and spices and sprinkle over chicken.
1 tsp salt
1 tsp rosemary
1 tsp thyme
1 tsp oregano
1 1/2 tsp poultry seasoning
1 tsp basil
1 tsp parsley
1/4 tsp pepper
1 tsp onion powder
2 tsp paprika
1/2 tsp garlic powder
1/4 tsp sage

Cut up 2-3 carrots and 2-3 celery stalks and place in bottom of greased roasting pan. Add about 1/2 cup water.
Cover chicken with foil.
Bake at 375 degrees for 1 3/4 hours.
Remove foil.
Bake uncovered another 3/4 - 1 hour.
Add more water if the bottom of the pan dries out during baking.
The pan drippings make a very nice, dark gravy

by: Rita E in AZ

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