- BAKER’S SECRET®
- CHICAGO CUTLERY®
- CORELLE®
- CORNINGWARE®
- EKCO®
- MAGNALITE®
- MISCELLANEOUS
- OLFA®
- PYREX®
- REVERE®
- SNAPWARE®
- VISIONS®
- Anchor Hocking®
- Ary®
- Cambridge®
- Charcoal Companion®
- Chicago™ Metallic
- CircleGlass®
- Cuisinart®
- Essentials™
- Foodsaver®
- FreshCatch™
- Grande Epicure
- Granite Ware®
- ingredients®
- InterDesign®
- J.A. Henckels International®
- Kaiser®
- KitchenAid®
- Libbey®
- Lipper®
- Lock & Lock®
- Lodge®
- MyPlace™
- Nordic Ware®
- OXO®
- PAO!™
- Paula Deen
- Presto®
- Rival®
- StarPlast™
- T-Fal®
Print
E-Mail
Add to Recipe Box
Like RecipesTried and True Roast Chicken
Makes Servings
Ingredients
3 to 4 pound frying chicken
2 to 3 cloves garlic, peeled and pressed
1 tsp olive oil
Seasoning salt
1 apple washed, quartered and cored
Directions
Preheat oven to 450F. Wash fryer inside and out, drain well and pat dry with paper towels. Mix pressed garlic and olive oil and force by hand under the breast skin. Stuff the cavity with the apple quarters. Shake seasoning salt liberally all over the chicken. Place in a 4 qt roaster. Add water to cover bottom of dish. Bake 10 minutes then reduce heat to 350F and continue cooking 50 to 60 minutes longer. The chicken is done when the juices run clear (to test, poke the chicken with a knife in the thickest part of the thigh). Remove from roaster to a serving platter. Remove apple pieces and discard. Baked potatoes are a good accompaniment.
