Whole Roast Chicken                                    4 servings

Whereas it remains unclear whether the chicken or the egg came first; evidence suggests that ground zero for the bird’s westward spread may have been the Indus Valley, where the city-states of the Harappan civilization carried on a lively trade with the Middle East more than 4,000 years ago. Suffice it to say that Chicken has been with us a while.

Equipment Needed:

Roasting Pan, large bowl for tossing vegetables:


Pre-heat oven to 400 degrees. Clean the chicken well and pat dry with paper towels.


  • 2- 2 ¼ : Lb. Whole Chicken

Rub Safflower oil into the chicken’s skin with your hands to get it well integrated. (-PK+V)

  • 6:         Stalks Celery 
  • 2:         Medium sized yellow Onions
  • 3:         Whole White Potatoes (peeled)

Roughly chop up vegetables in approximately 1” squares. Place in large metal bowl. Add:

  • ¼:         Cup Canola Oil
  • 2:         T chopped Parsley (-VK+P+)
  • 2:         T chopped Sage (-K+VP)

Mix the vegetables and herbs together well in the bowl then place mixture in bottom of Roasting Pan. Lightly season with s/p. Add:

  • 3:         Cups Chicken Stock
  • 1:         Whole Lemon, cut in halves (-VPK)
  • 1:         T course chopped Tarragon (-VK+P)
  • ½:         t Hing (-VPK)

Place the Lemon, Tarragon and the Hing inside the Chicken’s cavity.  Pour the stock over the vegetables in the bottom of the pan. Place in the pre-heated oven and set the timer for about 35 minutes. It should take approximately 40-45 minutes. Remove when internal temperature reaches 165 degrees. The vegetables can be served with the chicken, rice make a nice companion.

Categories: Recipes