I love the way the fresh rosemary and sage added to the flavor of this oven roasted chicken. I decided to stuff my chicken with Louisiana Crawfish Rice Dressing. This is totally optional though. You can find that recipe here!
1 whole chicken (4-5 lbs)
Poultry Seasoning, to taste
Chicken Seasoning, to taste
McCormick Rotisserie Seasoning, to taste
Granulated Garlic, to taste
Onion Powder, to taste
Badia Complete Seasoning, to taste
Italian Seasoning, to taste
1 ½ to 2 cups of Chicken Broth
1 large white onion, roughly chopped.
3 stalks of celery, roughly chopped.
7. Place the roughly chopped vegetables in the bottom of the pan.
8. Place the chicken in the pan.
9. Stuff the chicken with about 2-3 sprigs of each fresh herb. Note: At this point, if you chose to stuff the chicken, stuff it with the unbaked, Louisiana crawfish rice dressing.
10. Tuck the wings of the chicken under it and tie the legs together with twine.
11. Add the chicken broth into the bottom of the pan and place more fresh herbs around the chicken.
12. Place a thermometer into the thickest part of the thigh.
13. If you didn’t stuff the chicken, bake it for about an 1 hour and 15 minutes or until it has reached a safe, internal temperature (165 F).
14. Make sure you check the chicken every 20 minutes or so. If it is getting too dark, cover it with foil. Also, baste the chicken with the broth juices during the 20-minute checks. Note: I found that the stuffed chicken took longer to bake. Add at least 30 minutes of cook time for the stuffed chicken. The area that I found to be under cooked was the thigh and leg area. Use your thermometer and also do visual checks of the chicken for doneness. There’s no such thing as eating medium (undercooked) chicken lol.
15. Allow the cooked chicken to sit at least 10 minutes before cutting to retain juiciness. I basted my chicken with juices from the pan during this time.