Don't laugh - roasting a chicken?

Options
Francl27
Francl27 Posts: 26,371 Member
in Food and Nutrition
So we got that chicken. And it got to be cooked. I've never roasted a chicken in my life - I've done the crockpot thing but frankly not fond of the texture. So, any tip? I've googled it but all the spices they are using and whatnot are a bit overwhelming... I have a bunch of spices, but something simple would be great.
«1

Replies

  • dbmata
    dbmata Posts: 12,951 Member
    Options
    Do you not know how to cook it?

    Let me give you some advice. rub the skin with a little olive oil, salt, pepper and lemon juice. Toss a couple lemon slices inside the cleaned out cavity.

    Salt and pepper in there too. Then, let it sit about an hour to warm, and preheat the oven to 425. In a roasting pan or similar vessel, put some sliced carrot, celery and onion on the bottom. Put your chicken on top and cover it, then throw it in the oven once the oven has been at 425 for about 20 minutes.

    Roast it until the chicken is nearing 140F when tested. Take the cover off, and roast until it reaches 160F in the thigh when tested. This should also brown it up nicely. Take it out, let it rest on the stove for about twenty minutes then carve it.
  • MissSarahAllison315
    MissSarahAllison315 Posts: 263 Member
    Options
    Can't get better and simpler than that!! ^^^^ :drinker:
  • WandaWoman41
    WandaWoman41 Posts: 153 Member
    Options
    Sounds good
  • BusyRaeNOTBusty
    BusyRaeNOTBusty Posts: 7,166 Member
    Options
    Our favorite

    http://www.foodnetwork.com/recipes/beer-can-chicken-recipe.html
  • whovian67
    whovian67 Posts: 608 Member
    Options
    Stuff an organge or lemon inside it and sprinkle it with garlic , maybe a little rosemary, salt and pepper...give it a massage with a little bit of EEVO first.. Roasting anything is super easy.. You can do it.. you'll love it !!
  • kerricolby
    kerricolby Posts: 232 Member
    Options
    Here's an easy recipe with pictures for every step:

    http://thepioneerwoman.com/cooking/2012/08/roast-chicken/

    I was so intimidated to roast a chicken initially, but it's so easy. I just rub mine with butter and salt and pepper, I don't usually use any herbs.
  • bohemian124
    bohemian124 Posts: 153 Member
    Options
    Thomas Keller's recipe is simple, fool-proof, and delicious!

    http://blogs.sacurrent.com/flavor-2/recipe-we-love-thomas-kellers-roasted-chicken/
  • jlapey
    jlapey Posts: 1,850 Member
    Options
    Directions said to "let it chill in the sink for an hour"

    images?q=tbn:ANd9GcQOco_li7zTgWX5s1yyT9K0PEYxLfxmPQ30rNIHtsuRDXmuiyUlJFZ_OwE
  • brower47
    brower47 Posts: 16,356 Member
    Options
    Beer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.

    If you need a recipe to follow, google has a lot.
    beer-can-chicken_zps9d97db9e.jpg
  • maradanielle
    maradanielle Posts: 47 Member
    Options
    Hi! I do roasting chickens all the time, the main spices I use are Garlic, seasoned salt, and a little bit of Oregano rubbed into the skin then cut an orange in half squeeze the juice on the skin then shoved the rest of the orange inside the chicken sometimes I put a little honey on the skin to really help crisp it. the put it in the oven at 350 for about 1 1/2 hrs (depending on the size) or until a meat thermometer reads 160 F. they come out so good that my kids eat almost the whole chicken in one meal :)
  • janatarnhem
    janatarnhem Posts: 669 Member
    Options
    Directions said to "let it chill in the sink for an hour"

    images?q=tbn:ANd9GcQOco_li7zTgWX5s1yyT9K0PEYxLfxmPQ30rNIHtsuRDXmuiyUlJFZ_OwE

    Love it!
  • DeliriumCanBeFun
    DeliriumCanBeFun Posts: 313 Member
    Options
    Clean the chicken first (ok... so it goes without saying)
    It's actually better to not "clean" your chicken first. You actually up your chance of contamination by doing that because of the other surfaces it can come in contact with. Making sure it's heated enough to be thouroughly cooked will kill any bacteria and viruses. Rinsing it does nothing.

    With that being said, it is one of the most simple things to cook. I don't use any oil (chicken is covered in skin and fat), sprinkle inside and out with salt, pepper, garlic, sage, onion and low salt cajun seasoning and roast covered at 375 for one hour and uncovered for another hour. Skin comes out so crispy, and the chicken is juicy and tender and so delicious.
  • keefmac
    keefmac Posts: 313 Member
    Options
    Can't beat roast chicken straight out of the oven!.
  • ValGogo
    ValGogo Posts: 2,168 Member
    Options
    Beer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.

    If you need a recipe to follow, google has a lot.
    beer-can-chicken_zps9d97db9e.jpg

    Gonna report you for pornographic chicken pics. :tongue:
  • dreza192
    dreza192 Posts: 12 Member
    Options
    So we got that chicken. And it got to be cooked. I've never roasted a chicken in my life - I've done the crockpot thing but frankly not fond of the texture. So, any tip? I've googled it but all the spices they are using and whatnot are a bit overwhelming... I have a bunch of spices, but something simple would be great.


    PREHEAT OVEN TO 350
    WASH THE CHICKEN
    RUB SALT, PEPPER, PAPRIKA, AND FRESH GARLIC ON THE CHICKEN SKIN AND INSIDE THE CHIKEN
    FILL UP AN EMPTY BEER BOTTLE WITH WATER
    IMPALE THE CHICKEN ON IT
    PUT THE ASSEMBLY UPRIGHT INTO AN OVEN TRAY.
    POUR WATER INTO THE TRAY JUST TO COVER THE BOTTOM
    PUT THE WHOLE THING INTO THE PREHEATED OVEN UNTIL GOLDEN BROWN
    DELISH!!!!!!

    (Sorry for the capitals, did not realize until too late) :)
  • DeguelloTex
    DeguelloTex Posts: 6,652 Member
    Options
    Salt, pepper, and onion powder inside and out. Some butter and celery on the inside, some pats of butter on the outside.

    500 for 20 minutes.
    475 for 20 minutes.
    425 for 20 minutes or until juices run clear from the leg.

    Nuke some corn or something while the chicken rests.

    Success.
  • dbmata
    dbmata Posts: 12,951 Member
    Options
    Do not for the love of god use a beer bottle. A can is just fine.
  • brower47
    brower47 Posts: 16,356 Member
    Options
    Beer can chicken. It's the best. You season your bird the way you want, stick half a can of beer up its backside, put it on the bbq so the can is right side up and it looks like the chicken is just sitting there over indirect heat and cook till done. Crispy skin, tender, flavorful meat. I love cooking whole birds this way.

    If you need a recipe to follow, google has a lot.
    beer-can-chicken_zps9d97db9e.jpg

    Gonna report you for pornographic chicken pics. :tongue:
    Beer can chicken is the best visual definition of food porn I've ever run across. lol
  • Acg67
    Acg67 Posts: 12,142 Member
    Options
    http://www.foodandwine.com/recipes/quick-roasted-chicken-with-mustard-and-garlic
  • peacemongernc
    peacemongernc Posts: 253 Member
    Options
    I do pretty much what dbmata said to do, but I also pull the skin away from the meat a little bit before I rub the salt on the outside... it is a little difficult to get it started, and slide thinly sliced garlic pieces under the skin over the breasts and the legs and near the neck.

    Also, sometimes I put rosemary in the cavity with a lemon and quartered onion. Last time I made it I sprinkled it with dried thyme instead and it was fabulous.

Categories