{"id":498,"date":"2001-01-01T21:02:22","date_gmt":"2001-01-01T21:02:22","guid":{"rendered":"http:\/\/pauldearing.com\/?p=498"},"modified":"2010-12-13T04:58:17","modified_gmt":"2010-12-13T04:58:17","slug":"roast-chicken","status":"publish","type":"post","link":"https:\/\/pauldearing.com\/?p=498","title":{"rendered":"Roast Chicken"},"content":{"rendered":"<p>Denise<\/p>\n<div>5 &#8211; 6 lb. roasting chicken<br \/>1 bunch carrots (4 &#8211; 6) cut into 1-1\/2 inch chunks (bias cut if you like)<br \/>1 bunch thyme<br \/>1 large yellow onion, thickly sliced<br \/>1 head garlic<br \/>2 tablespoons melted butter<br \/>1 lemon halved<br \/>olive oil<br \/>salt &amp; pepper<\/div>\n<p><\/p>\n<div>Preheat oven to 425 degrees.<\/p>\n<p>In a medium to large roasting pan, place the carrots, onion and several sprigs thyme.&nbsp; Salt and pepper and toss with olive oil.&nbsp;<\/p>\n<p>Wash the chicken and remove giblets.&nbsp; Salt and pepper the inside and outside of the chicken.&nbsp; Stuff remaining bunch of thyme and the lemon into the chicken.&nbsp;&nbsp; Cut the garlic head in half crosswise and place inside the chicken.&nbsp; Brush the outside of the chicken with the melted butter; salt and pepper again.&nbsp;&nbsp;&nbsp; Place the chicken on top of the vegetables in the roasting pan, tuck the wings under and tie the legs together.&nbsp; Roast until juices run clear.&nbsp; <\/p>\n<p>Remove from oven, cover with foil and let rest for about 15 minutes.&nbsp; Remove chicken to carving board, slice and serve with the vegetables.&nbsp; <\/p>\n<p>Note:&nbsp; the lemon, garlic and thyme inside the chicken are only for flavoring &#8211; don&#8217;t serve.&nbsp; <\/p><\/div>\n<p><\/p>\n<p>4<\/p>\n<p>20 minutes<\/p>\n<p>1 &#8211; 1-1\/2 Hours<\/p>\n<p>Easy<\/p>\n<p>Denise<\/p>\n<p>2007-07-31 07:37:39<\/p>\n<p>You can&#8217;t beat a simple roast chicken.&nbsp; <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Denise 5 &#8211; 6 lb. roasting chicken1 bunch carrots (4 &#8211; 6) cut into 1-1\/2 inch chunks (bias cut if you like)1 bunch thyme1 large yellow onion, thickly sliced1 head garlic2 tablespoons melted butter1 lemon halvedolive oilsalt &amp; pepper Preheat oven to 425 degrees. In a medium to large roasting pan, place the carrots, onion [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-498","post","type-post","status-publish","format-standard","hentry","category-poultry"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/498","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=498"}],"version-history":[{"count":2,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/498\/revisions"}],"predecessor-version":[{"id":621,"href":"https:\/\/pauldearing.com\/index.php?rest_route=\/wp\/v2\/posts\/498\/revisions\/621"}],"wp:attachment":[{"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=498"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=498"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pauldearing.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=498"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}