Roast Chicken







By Samantha Schwalm



When it is damp and dreary outside, there is nothing better than the aromatic smells of a roasting chicken. As the chicken cooks and the skin caramelizes in the oven, that almost heavenly smell encompasses your entire house. It warms one’s heart and soul. There is just a comforting feeling that washes over you.


Nowadays, we are all more than likely to buy an already roasted chicken from our favorite grocery store or butcher. I, myself, have been prone to purchase a pre-made chicken. When the hustle and bustle of life is buzzing around us, and we just don’t have the time to hang around the house waiting for this chicken to be finished. 



Well, it seems for a little while longer, at least, we have some time on our hands. Here is what you will need to roast a picture perfect chicken in the oven:


A roasting Pan

Cooking spray

1 roasting chicken

2 carrots chopped

2 celery stalks chopped

1 T salt

1 T pepper

1 bunch a flat leaf parsley

1 orange cubed

1 clove of garlic

1 white onion cubed and divided into half

1/4 cup of vegetable oil


Preheat the oven to 350 degrees. Next spray the bottom of the roasting pan or Dutch oven, whichever one you have, with the cooking spray. Take half of the white onion, all of the carrots, and celery, and place them in the bottom of the pan. (The chicken will rest and roast on top of them.) The remaining onion, garlic, orange, and parsley should be placed inside of the chicken. Set the chicken on top of the carrots and celery. Finally, brush the vegetable oil all over the chicken’s skin and sprinkle the salt and pepper over the top. Place the pan into the oven and roast from 1:15 minutes, or until the chicken reaches an inside temperature of 165. The juices from the chicken will run clear. Temperature should be taken in the breast by the legs. Finally, when the chicken comes out of the oven let it rest for at least 10 to 15 minutes before you carve and serve.