Roast Chicken

Roast Chicken

Prep Time: 10=15 minutes
Cooking Time:  2 hrs
Servings: 4-6


  • 1 whole fryer chicken
  • 1/2 cup chicken broth
  • 1 medium carrot
  • 1 medium onion
  • 2 stalks celery
  • 1/2 cup lemon juice
  • 1/2 tsp turmeric
  • 1/2 tsp oregano
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/2 tsp parsley
  • 1/2 tsp ground blk pepper
  • 1/2 tsp basil
  • 1/2 tsp rosemary
  • 1 tsp pink salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sugar
  • 3 tbsp olive oil


  • Wash chicken thoroughly and do not cut too much fat. This will keep the chicken moist.
  • Mix all the dry ingredients except sugar.  Save 1 tsp of mixture, add sugar and olive oil. Set aside. Use this seasoning for the vegetable mix
  • Rub chicken with lemon juice. Save some juice(1 tsp) and pour in the vegetable mix. Then rub all parts with the dry ingredients mixture upto the inside of the cavity.
  • Mix the rest of the ingredients for the mixed vegetables and stuff it inside of the chicken.
  • Cover pan with aluminum foil and spray or wipe oil to avoid sticking. Put chicken in a roasting pan. Pour the chicken broth on the side of the chicken.
  • Heat up oven to 325 degrees. Wait for about 10-15 minutes.
  • Cover chicken with aluminum foil and bake 20 minutes per pound.


  • Bake chicken 20 minutes per pound. If the chicken is 5 lbs, that’s about 100 minutes = 1 hr & 40 mins. Put in broil for the last 10-15 minutes. Depends on how roasted you want it to be.

“Cookery is not Chemistry.
It is an Art. It requires instinct and taste rather than exact measurements” – Xavier Marcel Boulestin (French Chef)




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