Dr Oz: Chef Roble Whole Roasted Chicken Recipe

Dr Oz: Chef Roble Roasted Chicken

Dr Oz was cooking with Chef Roble, who was sharing his ways to make cooking for a crowd easier. He already shared a recipe for Turkey Bolognese and a dessert French Toast Crunch, and then moved on to share a recipe that was so good, it made an appearance in an episode of Empire. Chef Roble helped a woman learn how to make her own Whole Roasted Chicken, taking a lot of the intimidation out of the recipe.

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Dr Oz: Chef Roble Whole Roasted Chicken Recipe Ingredients

• zest of 1 lemon
• salt and pepper
• 5 medium carrots – washed, trimmed, peeled, 4 cut in halg lengthwise, 1 large sice
• 2 medium onions – peeled, 1 1/2 cut into large slices, 1/2 cut into large dice
• 1 rosemary sprig
• 2 sweet potatoes – washed, cut into eighths
• 1 chicken – about 6 lbs
• 3 thyme sprigs + 2 tbsp thyme leaves
• extra-virgin olive oil or garlic oil
• 5 celery stalks – washed, trimmed, 4 left whole, 1 large dice
• 7 garlic cloves – smashed
• 1/2 lemon – cut into chunks
• 1 tbsp chopped parsley

Dr Oz: Chef Roble Whole Roasted Chicken Recipe Directions

1. Preheat the oven to 425 degrees
2. Remove any organs and neck from the cavity of the chicken
3. Fold back each wing tip under itself
4. In a small bowl, mix the zest, 1 tbsp of thyme, salt, and pepper, and a little oil
5. Rub the mixture in between the skin and flesh of the chicken
6. In a bowl, mix diced carrots, onion, celery, 3 garlic cloves, rosemary, thyme sprigs, and lemon
7. Lightly coat with oil and season with salt and pepper
8. Season the chicken cavity with salt and pepper then stuff with the vegetable mixture
9. Tie the chicken with butcher’s twine
10. Rub the outside of the chicken with oil, salt, and pepper
11. In a roasting pan or skillet, add the celery, carrot, onion slices, sweet potato, and the rest of the garlic
12. Drizzle with a touch of oil just to coat
13. Make a bed of vegetables for the chicken to rest on
14. Put the chicken on the bed and put in the oven
15. Cook at 425 degrees for 1 1/2 hours or until the chicken reaches 155 degrees internally and the juices run clear
16. Remove the chicken and rest on a cutting board for at least 20 minutes
17. Carve the chicken and serve with roasted veggies