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Pat chicken dry and generously season inside and out with salt and pepper. Stuff cavity with aromatics (optional). Place the chicken, breast-side facing up, on a bed of sliced onions and a splash of water. Roast in a 425° F (218° C) oven for 45 minutes to 1 ½ hours, depending on size.

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Throw all the veggies into the bottom of the crockpot or oven roaster. Rinse the chicken (s) inside and out, and lay breast DOWN in the crock or roaster. Fill the crock or roaster with water halfway up the chicken (s). Cook on low in the crockpot 8 hours, or at 275 degrees in the oven roaster for 8 hours. Keyword oven roasted whole chicken.

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Step 2. Remove any livers, giblets or other parts that are inside the body cavity. Starting at the rear of the chicken, gently work your finger under the skin of the bird to separate it from the meat. Work from the bottom to the top and then down into the thighs to create a cavity to hold the poultry rub.

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Instructions. Tap on the times in the instructions below to start a kitchen timer while you cook. Preheat the oven to 375 degrees F (191 degrees C). Pat the chicken dry with paper towels. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.

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Thoroughly clean the roaster and insert the removable cooking rack. Preheat the electric roaster to the desired temperature. A common recommendation is 375°F (190°C), but follow the cooking instructions provided by the manufacturer. Add water or chicken broth to the bottom of the roaster to create steam, ensuring the chicken stays moist.

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Preheat your roaster to 350 degrees. Remove any offal from the cavity of the bird. Mix garlic, ginger and butter in a bowl. Spread butter on top of, and underneath, the skin. Season the skin liberally with the salt, pepper, paprika and Italian seasoning. Put lemon and rosemary springs into the cavity, and place lemon slices on chicken legs.

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Use juices to make gravy, if desired. Let chicken sit for 30 minutes. Do not cover it during the resting time. Preheat over to 500°F. Place the chicken into a clean, empty roasting pan or onto a baking sheet, then put it into the hot oven for 10-15 minutes until the skin is well browned and crisp.

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Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan; season generously inside and out with onion powder, salt, and pepper. Place 3 tablespoons of butter in chicken cavity; arrange dollops of remaining butter on the outside of chicken. Cut celery into 3 or 4 pieces; place in the chicken cavity.

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Step 2. Rinse the chicken thoroughly with cold water and wipe it dry with paper towels, inside and out. Place the chicken on the roasting rack. Pull or trim the extra fat away from the bottom opening and neck. Roasters will have more fat. Fold wing tips behind the bird's back for stability in the roaster.

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The roaster must be covered and soaked in cold tap water for at least 15 minutes before use, and once filled with food, it must be placed in a cold oven. Turn heat to high, and come back one-an-a-half hours later to a delicious cooks-itself meal. Ingredients for the chicken and vegetables 1 roasting chicken (about 3-1/2 to 5 lbs / 1.5 to 2.2 kg)

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Roast for 20 minutes at 450 degrees, then reduce the temperature to 350 degrees and continue roasting for about another 40 minutes. Baste every 20 minutes, if desired. Remove from the oven when the internal temperature reaches 165 degrees. Use a meat thermometer to check right where the leg connects to the body.

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Instructions. Preheat oven to 350 degrees; place oven rack low enough to accommodate covered roaster. Rinse chicken; pat completely dry. Insert lemon halves and garlic slivers inside cavity. Rub olive oil and margarine on all sides of chicken and underneath skin. Liberally season chicken with salt, pepper, and seasonings.

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Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting. In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste. Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion.

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Preheat the oven to 425f degrees. Remove the chicken from plastic wrap and remove any giblets that are in the cavity. Rinse the chicken inside and out. Pat it dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Cut lemon and garlic head in half.

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Add Chopped Vegetables: Place chopped vegetables in the bottom of a 9×13 baking dish. Drizzle olive oil over the veggies and season with salt and pepper. Roast: Place chicken on top of vegetables and season it all over with salt and pepper. Roast chicken in the oven uncovered at 450°F for 10-15 minutes.

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The approximate cooking times for various chicken cuts are as follows: Chicken Breasts: Boneless, skinless chicken breasts usually take about 25-30 minutes to cook in a roaster oven at 350°F (175°C). For bone-in chicken breasts, the cooking time may be slightly longer, ranging from 30-40 minutes.