jennifer75
Senior Cook
I have never roasted a chicken, and with cooler weather LOL on the horizon, I'd like to start. However, I've got no clue as to what I should rub/saturate/sprinkle it with.
Help?
Help?
simple roast chicken:
open, remove giblet pack, rinse, pat dry
remove pop-up thermometer and discard.
rub with olive oil
quarter an onion & stuff in cavity
douse with kosher salt & fresh coarse ground black pepper
roast on a rack uncovered at 375'F - 90-120 minutes depending on size - with a thermometer in thickest parts, roast to 160'F or so
remove, cover, let rest 15 minutes.
Two other great options with roast chicken are...
Of course, with all of these, prepare your side dishes, such as salads, cooked veggies, etc. while the bird is in the oven.
Hope that helps.
Seeeeeya: Goodweed of the North
While June's recipe made my mouth water, this may be the easy I was looking for. Thank you!!!
I doubt I've ever roasted two chickens exactly alike....
when I have the time I like to start the roasting at 325'F - takes longer but methinks makes for moister / juicier birds. in the last few minutes I jack up the temp to 375-400'F to get a brown&crispy skin.
Butter, salt, pepper... inside and out... hard to beat...I have never roasted a chicken, and with cooler weather LOL on the horizon, I'd like to start. However, I've got no clue as to what I should rub/saturate/sprinkle it with.
Help?