Roast Chicken





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Published on Feb 17, 2012

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Hey guys! Welcome to Satisfaction in the Kitchen! Today I made Roast Chicken!

Roast Chicken

1 Whole Roaster Chicken
1 onion, cut into large chunks
2 - 3 baking potatoes, cut into about 1 inch chunks
2 carrots, cut into large chunks
2 stalks celery, cut into large chunks
1 lemon, sliced
3 - 5 cloves garlic, whole or sliced in half
1 tbsp Italian seasoning
1 tbsp Old Bay seasoning
1 tbsp Cayenne pepper
Salt and Pepper to taste
1 packet Lipton Onion Soup Mix dissolved into 3/4 cup water (optional)


Cut up the onion, carrots, potatoes, and celery and line the bottom of the pan with the veggies. Sprinkle with salt and pepper. Place chicken on bed of veggies breast side up. Tuck wing tips under chicken. Place lemon slices and garlic into the cavity of the chicken, careful not to over-stuff. Make a few slits into the skin of the chicken and rub with spices.

Cover and place into a 325 degree oven for approximately 1 1/2 to 2 1/2 hours, depending on the size of your chicken. Check temperature for doneness, should be between 165 degrees to 180 degrees. Serve chicken with veggies on the side.

Music by Kevin MacLeod.


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