TEMP TO ROAST CHICKEN RECIPES

Steps:

• Preheat the oven to 425 degrees. Melt 1 tablespoon butter in a skillet. Add diced carrots, onion and celery and cook over moderate heat until softened. Stir in the herbs.
• Cut out and discard wishbone. Pull neck skin up over chicken breast and secure it to the back with a toothpick. Salt and pepper cavity and spoon in cooked vegetables, a handful of parsley stems and celery leaves and lemon slices. Massage chicken all over with 1 tablespoon butter, then truss it. Alternatively, tie drumstick ends together and tuck wings under body.
• Choose a flameproof roasting pan that is about 1 inch larger than the chicken and place a rack inside. Salt chicken all over and set it breast-side up on rack. (Thoroughly wash all surfaces and utensils that have been in contact with the raw chicken.)
• Roast chicken for about 1 hour and 15 minutes. After 15 minutes, brush chicken with the remaining 1/2 tablespoon butter. Scatter sliced onion and carrot all around. Reduce oven temperature to 350°F.
• After 45 minutes, brush lemon juice over chicken. If necessary, add 1/2 cup of water to vegetables to prevent burning.
• After 60 minutes, baste chicken with pan juices. Test for doneness; drumsticks should move easily in their sockets; their flesh should feel somewhat soft. If not, continue roasting, basting and testing every 7 to 8 minutes, until an instant-read thermometer registers 165 degrees.
• Spear chicken through shoulders; lift to drain; if juices run clear yellow, chicken is done. Let chicken rest on a carving board for 15 minutes; discard string.
• Spoon all but 1 tablespoon of fat from the juices in the pan. Add the stock and boil until lightly syrupy, 5 minutes. Strain; you will have just enough to bathe each serving with a fragrant spoonful.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
• Bake chicken uncovered in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C). Remove from heat and baste with melted margarine and drippings. Cover with aluminum foil and allow to rest about 30 minutes before serving.