We've been pulling from a number of recipes. What we've decided works best is the following:
25 minutes per pound at 350 degrees until the breast temperature is 170 degrees
rub the chicken in butter before roasting. sometimes we squeeze lemon on it, sometimes we add herbs and spices, but always butter
Big chunks of veggies under the bird taste WONDERFUL after steeping in the chicken's juices while it cooks...
And there ya have it. delish. I've certainly made better stuffing in my life, but for a quick no-fuss meal it sufficed to pick up some ready-to-make stuffing and add some roughly chopped onion and celery. The remaining onion and celery can be thrown in the roasting pan beneath the chicken! Next I want to learn how to make some stock, a friend gave me her recipe so we'll see!
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