Whole Roast Chicken with vegetables

We were taking about Roasting a Chicken in the Chat room the other day, this is my idea of Roasting a Chicken with Vegetables...................Rub chicken with olive oil, cajun sea, granulated garlic and paprika, S&P......toss the vegetable with the same oil and seasonings...cook at 400 degrees, Enjoy.........Chef Bill

I'm droolin'!

Chef Bill, you did not say how long to cook this great looking dish. Do the onions not get over-cooked if you cook them as long as the chicken, taters and carrots?

Also, do you cover your roasting pan, or leave it open?

Thanks for your answers in advance.

Kudos to Chef Bill! What a beauty! :feede:

Mama, I don't cover mine and I cook mine about the same as Chef Bill's. I put the onions in right along with everything else and I think they turn out great. I've never tried Cajun seasoning, only smoked paprika. But I will do that the next time I roast a bird!

Chef Bill, you know we have a Garden Chatter thread too! It's on the Forum page under The Chatter Room. I remember you saying you grow your own veggies.


http://www.realitychatter.com/t2294-garden-chatter

Mama, I never post times, My cooks and Chefs will always ask me,"how long should I cook this" My answer is, only until it's done, no longer, no shorter. Of course I get the rolling of the eyes, but I want them to control the meal, not a time or oven. Every Chicken is different, every oven is different. This isn't a smart ass answer, it makes people think of how, and what temps to take out the meal for the best quality. I take a lot of care on checking when things are done, over cooking does nothing for the quality of my meal.
If I have a large chicken, I may "tent" a piece of foil over the chicken so it doesn't get to done on top. Almost always I roast with out, all the vegetables in the pan. I want crisp, brown, caramelized vegetables. ...Take care.......Chef Bill.......P.S....When I cook at home, I always remember I'm cooking for the most important people in the world, My Family.

Meat Internal Temp. Centigrade
Fresh ground beef, veal, lamb, pork 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: medium rare 145°F 63°C
Beef, veal, lamb roasts, steaks, chops: medium 160°F 71°C
Beef, veal, lamb roasts, steaks, chops: well done 170°F 77°C
Fresh pork roasts, steaks, chops: medium 160°F 71°C
Fresh pork roasts, steaks, chops: well done 170°F 77°C
Ham: cooked before eating 160°F 71°C
Ham: fully cooked, to reheat 140°F 60°C
Ground chicken/turkey 165° F 74°C
Whole chicken/turkey 180° F 82°C
Poultry breasts, roasts 170° F 77°C



Additionally, the USDA says the thighs and wings of poultry

Yum!!!! :feede:

Piper, I use Cajun sea on a lot of things. Roasted potatoes, Roast Chicken, Blackened Fish and chicken breast, rub for ribs, Steaks........It has "HEAT" so you need to watch the amout you use, I feel it adds a nice flavor to roasted meats and vegetables. I Only use a few seasonings..........Garlic, S & P, Cajun sea, Paprika just about covers it. I put onions in just about everything so I have no need for onion powder. I try to stay with fresh as possible..............Enjoy..........Chef Bill