Basic Oven Whole Roasted Chicken

Hearts_2015
Hearts_2015 Posts: 12,031 Member
in Recipes
Made this yesterday and it turned out wonderful, far better than the bought pre-cooked chickens.

Basic Whole Roasted Chicken Recipe

By CHOW Food Team
http://www.chow.com/recipes/30264-basic-whole-roasted-chicken

INGREDIENTS

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
1 medium lemon, thinly sliced (optional)
Fresh herbs, such as parsley, rosemary, or thyme (optional)

INSTRUCTIONS

Heat the oven to 425°F and arrange a rack in the middle.

Place the chicken on a work surface or cutting board and pat it dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.

Drizzle the oil on the chicken and rub it all over the skin. Season generously inside and out with salt and pepper. Place the lemon and herbs inside the cavity, if using. Place the chicken breast-side up in a large frying pan or cast-iron skillet.

Roast the chicken in the oven for 15 minutes. Reduce the temperature to 375°F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 50 minutes to 1 hour more.

Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.

Replies

  • mommyallison2011
    mommyallison2011 Posts: 5 Member
    thanks for sharing
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    bumping the chicken:bigsmile:
  • SuperTiredMom
    SuperTiredMom Posts: 172 Member
    Sounds delicious!
  • jedwards7425
    jedwards7425 Posts: 38 Member
    bump
  • Hearts_2015
    Hearts_2015 Posts: 12,031 Member
    B.U.M.P:tongue:

    Because it's just so good and I really want anyone looking for simple and delicious to be able to try this out!!:drinker:
  • amgreenwell
    amgreenwell Posts: 1,267 Member
    Sounds yummy! I roast a chicken every sunday night and then use the meat throughout the week for my lunch.
    Also try an onion or garlic inside the chicken. It flavors it beautifully and you can eat it once it is roasted as well.
    I also love to use Tony's cajun or Cavender's greek seasoning when i don't have the herbs available.
  • TeaBea
    TeaBea Posts: 14,517 Member
    Sounds yummy! I roast a chicken every sunday night and then use the meat throughout the week for my lunch.
    Also try an onion or garlic inside the chicken. It flavors it beautifully and you can eat it once it is roasted as well.
    I also love to use Tony's cajun or Cavender's greek seasoning when i don't have the herbs available.


    A celery stalk (cut into 3 pieces) works too.

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