by Lisa Fillers

Created on: February 19, 2009   Last Updated: February 20, 2009

A scrumptious roasted chicken and vegetables has been a family favorite in many households for decades. At one time most women did not work outside the home and a large majority of their husbands were home on weekends. Roasted chicken became a traditional Sunday evening meal in many of these homes, particularly in the southern United States.

Tastes vary among individuals so the recipes that have developed over the years are numerous and there is a wide array of spices and herbs used. In some households the chicken is marinated and in others it is not. Accompanying vegetables widely vary as well. Stuffing is used by some cooks, not by others. The cooks who do prepare stuffing argue over whether it is best stuffed in the bird or made as a side dish.

Ultimately, regardless of what flavor sensations you would like to experience when the chicken debuts at the dining table, the best way to roast a chicken is breast down. Roasting the chicken breast down allows the juices to run to the breast and the result is a very tender chicken.

Use of a stoneware baker will intensify the tenderness if a the baker has a lid. The remaining choice is to decide if you want the chicken fall-off-the-bone tender or served whole. For those who prefer the beautiful golden brown skin of a roasted chicken, simply remove the lid and turn the chicken over for a few minutes under the broiler.

If using a stoneware baker with a lid, the chicken will be a tighter fit than in a traditional aluminum roaster. Halfway through the roasting process, remove the baker from the oven and drain off about half the liquid that has gathered in the baker. This liquid can be saved to prepare dressing, make dumplings, flavor rice, use in soup, or a dish of your choice.

Listed below are a few ways to vary the flavor of the chicken you roast.

GARLIC ROASTED CHICKEN

Rinse the chicken, inside and out, under cool running water. Remove the packets found inside the cavities. Drain the water and pat the skin dry. Preheat the oven to 350 degrees Fahrenheit.

Place the chicken first in the stoneware baker, breast side up. Sprinkle with salt and black pepper. Turn the chicken breast side down.

Crush two cloves of garlic and mince or run through a garlic press. Lift the skin on back of the chicken and rub the meat with a small amount of butter or olive oil. Push the minced garlic under the skin. Place the lid on the baker and place in the preheated oven at 350 degrees Fahrenheit for 1 hour.

At the end of an hour, remove from the oven

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