They’re stuffed right under the bird’s skin and before roasting so that you don’t need to put much, if any oil on top or worry about basting the bird while cooking, either. You can also season the butter<\/a> prior to stuffing it, but I simply season the top of the bird because it’s just less messy that way. <\/p>\n This beautiful bird below is a Crescent Halal chicken<\/a> (whole roaster) that I purchase at my local Joe Caputo & Sons<\/a>. They’re antibiotic-free, hormone-free, vegetarian-fed, 100% halal raised and processed (I’ve actually seen how it’s done, farm to fork both here<\/a> and here<\/a>). <\/p>\n I also tie the bird with cooking twine- once around the feet and once or twice around the body both vertically and horizontally so that it will cook more evenly and the wing tips don’t burn. You can also do this with turkey, on a much larger scale of course.<\/p>\n Speaking of temperature, it’s imperative to check the internal temperature of any meat and to do it away <\/em>from the bone. It’s best to have a meat thermometer on hand for things like roasted chicken, turkey, pot roasts, lamb shanks, etc. All you have to do is know what’s the ‘done’ or ‘safe’ temperature for the type of meat and cut. In the case of roasted chicken, 165\u00b0 F away from the bone (which is hotter) is considered safe by the USDA<\/a>. Enter our giveaway here<\/a>, sponsored by Crescent Foods<\/a>, for your very own meat thermometer.<\/p>\n Enjoy the warmth of being indoors and cozy with family and friends over wonderful, delicious and healthy halal food this winter and give this recipe a try to see if it’ll be your go-to roasted chicken recipe<\/strong>, too.<\/p>\n <\/p>\n Everyone loves a classic roasted chicken and there are countless recipes in the world on to make the perfect one, and I certainly have my…<\/p>\n","protected":false},"author":1,"featured_media":18809,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,153,29,35,158,96,1241,138],"tags":[3154,2695,406,3157,2696,996,2697,3143,1191],"yoast_head":"\n![\"stuffed](\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/stuffed-chicken-with-rosemary.jpg\")
<\/a><\/p>\n![\"roasted](\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/roasted-vegetables.jpg\")
<\/p>\n![\"roasted](\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/roasted-chicken-up-close.jpg\")
I also love to have vegetables with my chicken, pretty much any root vegetables like potatoes and carrots, especially in the Fall and Winter seasons, although I don’t cook them with the chicken (i.e. same pan); instead I put the bird on its own roasting pan and let it have its space and then in another part of the oven like on a separate rack, I let the vegetables roast with their own seasons, and of course olive oil<\/a> and\/or butter<\/a>, too. It prevents the bird from sitting in oil while cooking and then worrying about all the separate cooking temperatures to deal with. <\/p>\n![\"horizontal](\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/horizontal-roasted-chicken.jpg\")
<\/p>\n![\"Roasted](\"http:\/\/myhalalkitchen.com\/wp-content\/uploads\/Roasted-chicken-vertical.jpg\")
<\/p>\n![](\"http:\/\/wordpress-523174-1665548.cloudwaysapps.com\/wp-content\/uploads\/Roasted-chicken-vertical1.jpg\")
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