Oven-Roasted Chicken

You wouldn't  believe how delicious and juicy a chicken could be until you try this method of oven roasting. Crisp on the outside and moist on the inside. Capable of holding a 8 lb. chicken with room for potatoes and veggies at the base to soak up the delicious juices. The chicken roaster will cook your chicken more efficiently as the stoneware will maintain heat and cook from the inside as well.

Ingredients:

• Whole Roasting Chicken (2-4lbs)
• 1/2 an onion
  
• 1 or 2 carrots
• 1 or 2 stalks of celery
  
• Several sprigs of rosemary
• Several sprigs of thyme 
• 2 cloves of garlic
• 1/2 T salt
• 1/2 T pepper
• 1 T paprika
• 1 T sage

Preparation:

Preheat oven at 375 degrees Fahrenheit.

Remove giblets from the cavity of the chicken and remove any fat from the area also. Trim any loose skin and remove tail is desired. Rub skin of chicken with a small amount of olive oil and then sprinkle on a mixture of paprika, sage, salt and pepper as rub.


Chop the onion, carrots and celery into 1 inch pieces and place in the bottom of the Chicken Roaster.  Stuff rosemary and thyme into the cavity of the chicken and place the chicken on the spire of the roaster.

Place in oven on second rack from bottom. Roast the chicken for about an hour.  If the chicken seems to be getting too brown, cover with foil and continue.


After 45 minutes or so, stick a meat thermometer in between the thigh and the body. If you have a reading of at least 160 degree Fahrenheit then your roasted chicken is done. If not roast for another 2 or 3 minutes for each degree below 160.  Retest every 10 minutes or so.

Once cooked remove chicken, cover with foil and let it sit for 10-15 minutes. Remove vegetables from roaster dish and serve on the side. Gravy can be made with the remaining juices.

Carve the chicken and enjoy.