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Every week, I make roasted chicken. Usually, I roast two at a time. It is the EASIEST dinner ever! The first night, it is our dinner, and then we cut it down for other uses. The bones and carcass become chicken broth, and the meat is used on salads for lunches or added to pasta dishes.
Contents
Preparing the Chicken
I buy a whole chicken and remove the plastic and the organs that are sometimes stored in the cavity. Then. I season with poultry seasoning, salt, and pepper.
Next, you can put celery, lemon, or onion in the cavity and tie the little legs together. Honestly, sometimes, I skip this step completely, but the skin doesn’t crisp as well.
Baking and Basting
Poultry is cooked at 325° to prevent it from drying out. You should use a roasting pan with a grate that fits your bird comfortably, not too big, not too small, just right, baby, bear.
To get the crispiest skin, you baste with melted butter. Let it cook for 30 minutes, then begin the basting process every 20 minutes or so. What does that mean? Simply take a spoon or a baster and spread the liquid over the top of the chicken to keep the skin from drying out.
Serving Ideas
The simpliest thing is to put some carrots and potatoes in with the chicken. If you have a double oven, you can cook them at a higher temperature to get a more charred look.
When is the Chicken Done?
Use 20 minutes per pound as a guide for timing, but check for doneness with a meat thermometer in the thickest part of the breast and the thigh, away from the bone, it needs to be 165°. The juices should run clear, not pink.
Food safety is critical. Here are the guidelines from the USDA:
How to Carve a Chicken
It’s not to tricky to carve poultry. First you locate the leg joints and remove both legs. Then you do the same for the wings. Next you cut the breast away from the bones and slice into smaller portions.
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Oven Roasted Chicken
Every week, I make roasted chicken. Usually, I roast two at a time. It is the EASIEST meal ever! The first night, it is our dinner, and then we cut it down for other uses. The bones and carcass become chicken broth, and the meat is used on salads for lunches or added to pasta dishes.
Ingredients
1 whole chicken
1/4 cup butter, melted
poultry seasoning
extra virgin olive oil, salt, and pepper
fresh rosemary sprigs for cooking flavor and decoration
1 celery stalk, optional
1 lemon, optional
twine
SERVE WITH
fingerling potatoes
baby carrots
Instructions
- PREPARE THE CHICKEN
- Preheat the oven to 325°. Make a note of the weight of the chicken and calculate the cooking time. It will take about 20 min/lb.
- Remove the packaging and check the cavity for any internal organs. Trim the excess fat and remove any feathers.
- Put rosemary, celery, and/or lemon in the cavity and tie the legs together with twine. Season with the poultry blend, salt, and pepper.
- ROAST THE CHICKEN
- Let the chicken cook for 3o minutes, then begin basting every 20 minutes. The first bastes are with melted butter, then pan drippings. If the skin starts to get too dark, then tent with foil.
- Prepare a baking sheet with parchment paper and spread the fingerling potatoes and carrots into one layer. Season with extra virgin olive oil, salt and pepper. They can go in under the chicken, or if you have a double oven, you can cook them at 425° for a more roasted appearance.
- CHECK FOR DONENESS
- Stick a meat thermometer in the thickest part of the chicken, away from the bone, and ensure it is at least 165°.
- Rest the bird for 10 minutes to settle the juices, then carve and serve with roasted vegetables and garnish with rosemary sprigs.
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