CLASSIC ROAST CHICKEN

By Silvermama

Convection roasting gives the bird a nice browned skin leaving the meat moist.

Ingredients

• 1 stalk celery
• 1/2 tsp dried thyme
• 1 tbs butter
• 2 tbs butter, melted for brushing
• Directions for conventional oven: 1 3 1/2 Ib roasting chicken 1/2 tsp salt
• 1 onion, quartered

Preparation

Step 1

Preheat oven to 475°. Slice celery. Sprinkle inside cavity of chicken with thyme and salt; add 1 tbs butter, sliced celery and onion. Brush outside of chicken with remaining butter.
Tuck wing tips under back of chicken. Place chicken breast side-down on rack in roasting pan.
Add enough water to cover bottom of pan. Roast for 10 minutes. Reduce temperature to 375°. Roast for 20 minutes longer.
Turn chicken breast-side up. Roast until chicken is browned, about 30 minutes longer.
Directions for convection oven:
Set convection roast at 350°. Prepare chicken as above.
Place chicken breast-side up on rack in roasting pan. Bake until temperature of 175-180, basting about halfway through with butter.