The simple roasted chicken

Whenever I decide it’s time for a roasted chicken (about twice a month) I google this recipe by The Pioneer Woman. What can I say? It’s easy to follow.  Really I’m just looking for the oven temp because I never remember.  In any case, roasting a chicken is one of the most simple and wonderful things you can learn how to do. Chickens are CHEAP, comparatively speaking.  Often the Bob’s Red Bird ones will be on clearance at Safeway and you can get a WHOLE CHICKEN for like $5.  Not kidding.

So you can do all the fancy stuff to your chicken like the Pioneer Woman does (because it’ll be awesome) or you can do something simple like I do:

  • Preheat the oven to 425
  • Get a big roasting pan, like a large dutch oven, for your chicken.  Sit this beside the sink.
  • Open the chicken package in the sink and wash the chicken. Cut off any excess skin.  Pat the chicken dry with some paper towels and sit it in the pan.
  • Drizzle the chicken with olive oil and rub this in (use one hand so you can keep one clean for sprinkling on spices).  Rub olive oil on both sides and in the chicken cavity.
  • Use a liberal amount of salt in the chicken, and also rub salt all over the outside of the chicken.  If you can, work your fingers under the skin and get some directly on the meat. I probably use 1/2 to 1 tbsp of kosher salt for this.
  • Do the same thing with pepper and some poultry seasoning.  Use about 2 tsps pepper and poultry seasoning.

If you have lemons, cut a few in half and put them right in the cavity of the chicken. If not, no big deal.

Wash your hands very very very well! Put the chicken in the oven uncovered.  Roast for about an hour, then start checking its temp.  People say you can take it out at 160, but I prefer 170.  Let it sit for a bit before you try to carve it.  Roast chicken is good with everything!  It’s so simple and cheap that you’ll wish you’d started adding it to your menu sooner.

Half of a roasted chicken ready to eat!

Half of a roasted chicken ready to eat!

 

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