Sunday Best Roast Chicken Prepare The Nite Before Recipes

Steps:

• Preheat oven to 350°. Using a sharp knife, trim stalks and root end of fennel bulb. Cut bulb lengthwise into quarters; cut and remove core. Cut fennel into 1-in. wedges. Place fennel, carrots and three of the onion quarters in a shallow roasting pan, spreading evenly., Cut lemon in half; squeeze juice into a small bowl, reserving lemon halves. Stir minced garlic, honey, salt, pepper flakes and pepper into juice., Place chicken on a work surface, neck side down. With fingers, carefully loosen skin from the tail end of the chicken breast. Spoon juice mixture under skin of breast; secure skin with toothpicks. Place garlic cloves, lemon halves and remaining onion inside chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables, breast side up., Pour orange juice over chicken. Roast 1-1/2 to 2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Remove roasting pan from oven; increase oven setting to 450°. Remove chicken from pan; tent with foil and let stand 15 minutes before carving., Meanwhile, return roasting pan to oven; roast vegetables 10-15 minutes longer or until vegetables are tender and lightly browned. Using a slotted spoon, remove vegetables from pan. If desired, skim fat from pan juices and serve with chicken and vegetables.

Steps:

• 1. Remove the inside neck and giblets from the inside of chicken. Rinse chicken well ,inside and out. Pat chicken dry. Now rub the seafood seasoning inside and out. Now stuff cavity with the quartere onions. Salt and pepper if you like. Put inside of a white plastic kitchen can liner, close , and put in the refrigerator...OVERNIGHT !!
• 2. Next day...remove chicken, from bag, and put in a roasting pan. Roast uncovered in the oven set at 250 Degree oven for 5 hours. I repeat" 250 degrees...5 hours! Baste occasionally . Rest the bird 10-15 minutes, before carving. Remember leftover bones and chicken pieces, make a great soup.
• 3. ********************** WARNING...********************************************** PLEASE do not use the white kitchen bags in this recipe!! They are scented...and I was told to not use them in this recipe!!.Try using a clear plastic cooking bag...that will cover the chicken . OR maybe , put the chicken in a mixing bowl and cover and seal the top with foil. That should work well.

Steps:

• Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.