1 whole chicken (6 lbs.)
1 bottle Balsamic Vinaigrette Dressing,divided*
1 lb carrots,peeled,cut into chunks
4 stalks celery,cut into chunks
*You can change the flavor of your chicken simply by changing the flavor of dressing.You can try honey mustard or Zesty Italian mixed w/ Parmesan cheese.
Pre-heat oven to 350 degrees F.Wash and pat chicken dry with paper towel.Using fingers or end of wooden spoon,separate skin from meat on both sides,being careful not to break skin.
Brush bottom of chicken with 1/4 cup of the dressing.
Tuck wings under chicken carefully place breast side up on rack in roasting pan.
Brush or pour 1/2 cup of the dressing under skin and on outside surface of chicken.
Mix carrots and celery with remaining 1/4 cup dressing.Spoon into cavity
Bake 1 1/2 to 2 1/2 hoursor until juices run clearwhen pricked with knife and thermometer inserted at thickest part of thigh next to body register 180 degrees F.Let stand 10 minutes before serving to let juice settle.Remove vegetables before serving.
Tucking wings under the chicken prevents the tips from burning and helps balance the chicken better during cooking.
Brushing salad dressing under the skin helps keep the meat moist and adds flavor,so you wonts even miss the skin if you remove it before eating.
FFickleMinded on 9:14 AM