Roast Chicken. Place the onions, carrots, and fennel in a roasting pan. Spread around the bottom of the roasting pan and place the chicken on top. A spatchcocked chicken takes less time to roast.

Start by cleaning off any remaining pin feathers, pat the bird dry, then stand it with the open end. Sprinkle inside and out with onion powder. Remove and discard the plastic pop-up timer from chicken if there is one. You can have Roast Chicken using 21 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roast Chicken

You need 1 of bird Cornish Game Hen.
It's 1 of sandwich bread, 2 slices Sliced bread.
It's 1/2 of Apples (Jonathan apples).
You need 1 of Herb seasoned sausage.
Prepare 1/4 of Onion.
You need 1 tbsp of Dried cranberries.
It's 1 dash of of each Dried sage, dried thyme, dried rosemary, nutmeg.
It's 1 tbsp of Parsley (finely chopped).
You need 1 of A. Natural salt.
It's 1 tbsp of A. Lemon juice.
You need 1 tsp of A. Honey.
Prepare 1/2 tsp of A. Grated garlic.
It's 1 of twig A. Fresh thyme.
It's 2 tsp of + coating A. Olive oil.
Prepare 1/4 of Chicken consommé cube.
Prepare 1/3 of B. Onion.
You need 1/2 of B. Carrot.
You need 1 of B. Celery.
It's 1 of B. Bay leaf.
Prepare 100 ml of Wine.
Prepare 3 tbsp of Balsamic vinegar.

Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks.

Roast Chicken instructions

Marinate the chicken the day before. Combine all of the A. ingredients except for the oil. Once the salt has dissolved, add the oil and stir. Rub this into both the outside and inside of the chicken. Place the chicken into a tightly sealed bag and let it marinate in the refrigerator overnight. (If the internal organs are still intact, remove so that the stuffing can be placed inside.).
Make the stuffing. Chop the apple and bread into 1 cm cubes. Cut the sausage into 5 mm cubes and mince the onion. Heat a small amount of oil in the frying pan and cook the onion on low heat. Once tender, add the sausage..
Add the apple and cook. Once everything has become tender, add enough water to just cover the ingredients. Dissolve in the consomme cube, add the bread, the cranberries, and the dried herbs. Mix everything together. If it's still too watery, let the water boil down and cook until the ingredients become soft enough pack easily into the chicken. Once cooled, mix in the parsley..
Stuff Step 3 into the stomach of the bird. Fold the butt end inside to close it off and hold closed with toothpicks. Tie the legs together with string. Spread the B. vegetables in the pot and place the chicken on top. Lightly coat with olive oil and roast..
In order to keep the surface from drying out, occasionally scoop the juices from the meat over the bird. At the same time, poke it with a metal skewer and roast until the juices run clear. It will take about 45 minutes - 1 hour (with a 500 g chicken). Adjust the time depending on the size of the bird..
Once it's done, remove the chicken from the oven and cover with aluminum foil to retain the heat. Meanwhile, make the sauce. Add 100 ml of water, the wine (white or red), and the balsamic vinegar to a pot and turn on the heat. Scrape off the flavorful vegetables from the pot. Once the liquid has decreased by about 1/2, strain it and season..
Taste the sauce. If it's too thin, add some soy sauce or salt. Since the bird is small, I don't think you'll be able to stuff it with all of the stuffing, so you can put it in ramekins or another type of dish and roast it together with the chicken. This dish is garnished with a bay leaf and rosemary, and accompanied with potatoes and baked fava beans..

Make sure to note how much your bird weighs, as this determines how long to roast a chicken in the oven. Set the chicken in a shallow roasting pan, breast side up. Most roast chicken recipes call for a shallow roasting pan fitted with a rack to elevate the bird. This ensures that hot air will circulate around the chicken, giving every inch a crispy, golden brown bake. Rinse the chicken, then dry it very well with paper towels, inside and out.