I just think that sometimes a simple roasted whole chicken is one of the most delicious and perfect foods ( unless you are a a vegetarian!!)
The smell of the roasting chicken fills the house up and whenever I make this, my family walks into the house and alway comment "that smells delicious'
The way I make it is simple. There are so many delicious ways to roast a whole chicken and I won't even attempt to mention all of them here. I have tried several different ways but always come back to this simple way. I do vary it up ... sometimes adding carrots and parsnips and potatoes , either white or sweet to the pan while the chicken is roasting. Sometimes I add onions to the bottom of the pan and sometimes I don't!
Here is the recipe for the chicken in the picture with the vegetables
Ingredients
! whole chicken
1 1/2 tbsp ( approximately) Seasoned Salt *** if your chicken is big you might need more then 1 1/2 tbsp to make sure al of the chicken has some of this seasoning on it
1 tbsp paprika (approximately) *** same as the seasoned salt ...amount depends on the size of the chicken , I don't put as much paprika on as I do the seasoned salt
2 tbsp olive oil *** again this is an approximate amount .
1 whole onion, sliced
3 carrots cut into 2 inch chunks, if thick cut them lengthwise as well
3 parsnips cut into 2 inch chunks, cut the thick end in half lengthwise
1 sweet potato
*** the amount of carrots, parsnips and potaotes depends on how many people you are serving. If you don't like sweet potatoes leave them out or add white potatoes
olive oil
Method
1 Put the chicken into a roasting pan, the size of the pan depends on how many vegetables you are adding to the roaster. I like my vegetables close to the chicken, not too spread out so I use a pan that allows that
2 Sprinkle the seasoned salt all over the chicken
3 Sprinkle paprika on the chicken
3. Pour the olive oil over the chicken then rub it all over...The oil mixes with the spices beautifully and I make sure I rub it everywhere, lifting the chicken so I get the thighs as well .
4. Put the cut up onions, carrots, parsnips and potatoes around the chicken . I put a bit paprika on the vegetables and sometime a bit of olive oil
5. Roast at 375F until chicken is fully cooked and the vegetables and potatoes are soft. Baste often and if your pan gets too dry after an hour or so, add some water. ( no more then 1 cup) The chicken releases liquid while it roasts so wait that hour before deciding whether to put some water in or not. If your chicken has a lot of fat there will be more liquid in your roaster but if the chicken is very lean there might not be and then then water is good so you have a bit of drippings.
I like to pour some of the drippings on the chicken at serving time and the vegetables as well. YUM
Ready to Eat
