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Harken back to the good old days of the wonderful smell of a roasted chicken in the house for the whole family. Using your Pampered Chef roaster, you can create this wonderful aromatic feeling yourself. This recipe will take you step by step on how to make a Wonderful Whole Roasted Chicken Tools Pampered Chef Deep Covered Baker or roasting pan (this is geared to a cover baker) Tongs Knife Cooling rack Probe Thermometer carving knife Large Fork Paper towels Ingredients 5 to 7 pound chicken (cavity cleaned out) 2 stalks of celery slice into 1 cm pieces 1 apple cut into small wedges 7 gloves of garlic - 4 smashed and minced - 3 cut in half 1 small to medium orange, peeled and wedged. KEEP THE PEEL Spray oil 2 ounces of a poultry blend of fresh herbs (rosemary, sage and thyme) Salt reserved (2 tablespoons will work) Cracked Black Pepper Reserved (2 tablespoons will work) Method Preheat your oven to 400 degrees if you have the covered roaster, 375 if you do not Pat dry the chicken Starting on the back, work under the skin to loosen. working in s shifts, put in a pinch of salt and pepper, then a few pieces of minced garlic and some sprigs of the herbs. Be sure to work into the legs. Place the skin back Pat the top try and work under the skin and repeat the steps for all 4 sections of the bird. Be sure to work the skin back on Make sure the cavity it clean and in the order put 2 pinches of salt and pepper 1. the rest of the herbs 2. the 6 halves of garlic 3. 3/4 of the celery slices 4. 3/4 of the apple wedges 5. the entire orange including the peel Lightly spray with the oil In the bottom of the roaster place the remaining celery and carrots and minced garlic Ste the chicken on top Cover and place in the oven for 2 hours Check the temperature If it is 165 you are done. If not, allow to cook till 165 in the thigh. Once it hits 165 plus in thigh and breast meat, allow to cool for 35 minutes. Cooking time will vary After 35 minutes, cut and serve. Remove cavity stuffing first and discard Should feed up to 8. Save the juices for later dishes.

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