Roasting a Chicken

Have you ever wondered how to roast a chicken? It can seem like a daunting task, but it’s really quite easy. Having a roasted chicken in the refrigerator can be a blessing when you’re running short on time and need to put food on the table fast. You can get creative with what to do with leftovers, sandwiches, soup, casserole or even enchiladas.

1. Preheat oven to 450 degrees
2. Remove giblets from center cavity. You may save and use for gravy, just make sure to use within a couple (1-2) days.
3. Clean chicken by running under cold water, pat dry with paper towels.
4. Now it’s time to season the chicken. Brush all over with olive oil. Salt and pepper entire chicken and cavity too. Add lemon slices and rosemary to cavity.
5. I recommend the high heat method for roasting chicken as it gives you a nice crispy crust.
6. Place chicken breast side up in roasting pan.
7. Cook chicken at 450 degrees for 10-15 minutes.
8. Then turn oven down to 350 degrees and roast chicken for 20 minutes for each pound.
9. Make sure the internal temperature of roasted chicken is 165 degrees after removing from oven.
10. You may remove the chicken a few minutes early (just a few) as the internal temperature will continue to rise a few degrees.
11. Serve with favorite side dishes and enjoy!

Tags: cooking ideas, cooking recipes, dinner party, Holiday cooking

This entry was posted on Tuesday, September 21st, 2010 at 4:18 am and is filed under Holiday Food, Holiday cooking, baking, baking ideas, baking recipes, chicken, cooking recipe. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.