Friday, 27 September 2013

The Best Ever Upside Down Roast Chicken

3 – 6 lb free range whole chicken* 2 medium/large onions 2 large carrots 2 celery stalks 1 lemon 6 cloves garlic 1 tbsp olive oil** Handful of fresh herbs (for example rosemary, thyme, basil and cilantro Salt and pepper Preheat oven to 450 degrees.

Chop onion, carrots, celery and 5 garlic cloves. Make a bed for the chicken in the bottom of a roasting pan. Rinse the chicken in cold water. Slice remaining garlic clove into 4 pieces. Make 4 slits in the lemon and insert the garlic cloves. Insert the fresh herbs and the lemon with the garlic in the chicken cavity. Rub tablespoon of olive oil outside chicken, add salt and pepper. Place chicken upside down in the roasting pan on top of the vegetables. (By placing in oven upside down, the moist darker meat juices will trickle into the white meat making it very moist).
Keep oven at 450 for a 1/2 hr then reduce to 350 degrees for about 2 hours or until done.
*Free range chicken is so much better than grocery store chicken. Find a local farmer and buy a chicken. Once you taste the difference you will know what I mean. This chicken was purchased from the Sault Ste Marie farmers market. This chicken was from:  

**Always use a top quality olive oil to be sure you are not getting one that has been diluted with other types of oils. I purchase mine at The Country Way, Sault Ste Marie. They have great products and the staff is knowledgeable and friendly.

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