 | | Directions |
- Preheat oven to 350° F. Lightly spray bottom of roasting pan with a cooking spray.
- Rinse chicken with cold water, pat dry and remove giblets. Place on a roasting rack in a large roasting pan, breast side up. Lightly salt the inside cavity of the chicken and secure the legs together with a string to avoid drying out while baking.
- To make the savory baste, mix together salt, paprika, garlic & onion powder. Add lemon juice. Stir in pepper, basil and the olive oil. Blend all ingredients well. Cover the breast and legs of the chicken with this mixture. Also use the savory baste on the carrots, potatoes, and onions that you place next to the chicken in the roasting pan.
- Bake chicken uncovered about 25 minutes per pound, or until the meat thermometer reaches 180 degrees and the juices run clear. The pan may need to be covered the last 45 minutes if the chicken gets too brown.
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Cook Time: 1.5 hours
Servings: 6
|  | | Ingredients | | - | | 8 pounds roasting chicken |
| - | | 1 pound carrots - peeled and left whole |
| - | | 2 pounds red potatoes - scrubbed and cut in half |
| - | | 2 onions, white or yellow - peeled and quartered |
| - | | 1 tablespoon salt (use extra for inside bird if desired) |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/4 teaspoon onion powder |
| - | | 1/4 teaspoon paprika (add more directly on bird before baking if desired) |
| - | | 1/2 teaspoon lemon juice |
| - | | 1/2 teaspoon coarse ground black pepper |
| - | | 1 tablespoon whole basil |
| - | | 2 tablespoons extra virgin olive oil (may use less if desired) |
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