Any tips of making whole roasted chicken

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  • btnyegurl
    btnyegurl Posts: 27
    If you put a half cup of orange juice into the pan with the chicken as it roast, it will steam and help keep the chicken moist without adding a sweet taste to the chicken.
  • ady41
    ady41 Posts: 23 Member
    I cover an baking pan with salt, not the fine ground one, the big one an just put the whole chicken on it. No spices, no oil, nothing. All the fat will be absorbed by the salt. I'm cooking it in the oven for almost 2 hours at 350 and turn it twice. It is absolutely delicious!
  • Marge321
    Marge321 Posts: 131 Member
    I put some fresh herbs UNDER the skin of the chicken, along with some salted herbs too. Then I put some water in the pan so the chicken stays moistured.
  • kokaneesailor
    kokaneesailor Posts: 337 Member
    1. Rinse chicken cavity and outside in cold running water. Let most of the water drip off of it.
    2. Place chicken in roasting pan.
    3. Sprinkle with your favorite spices. ( they will stick to the skin because it's still a wet from the rinsing)
    4. Place in a preheated 325 F oven..close the door
    5. Cooking time will vary due to oven, baste often with a ladle or turkey baster.
    6. When your meat thermometer registers 185F with the probe in the thickest part of the meat the bird is done. Avoid any bones
    7. Set the table and break out the plates.

    It's a chicken, not a gymnast. :noway:

    Slow and low is better than high and dry

    Cheers
  • Gohomebay
    Gohomebay Posts: 116 Member
    Made the chicken a few days ago and delicious used at of olive oil, lots of herbs and lots of lemon had a real nice zing to it, recommend lemon for rubbing on the chicken not butter lol
  • jmchambers5
    jmchambers5 Posts: 16
    This is my go to recipe for roasted chicken. It might look too simple, but trust me on this one; It's delicious.

    http://www.esquire.com/features/guy-food/roast-chicken-recipe-0510
  • SweetSammie
    SweetSammie Posts: 391 Member
    I usually put some garlic cloves, paprika and salt under and over the skin. Then I throw some herbs and 1/2 a lemon inside the bird. I tent foil over the pan for most of the cook time and take the foil off in the last 15-20 minutes to brown the skin. DELICIOUS.
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