I’ve only roasted a chicken a handful of times, but am thinking it is going to become a bi-weekly endeavor! Not only do you end up with tasty protein that you can use in a variety of ways, but you can also throw the carcass in your crockpot to make delicious stock! Bonus: its cheaper than buying a pre-cooked whole chicken!
“BuzzFeed held a contest between eight famous roast chicken recipes to find out which method really is the best.”
The winner uses three ingredients: salt, pepper & chicken! Anything that simple is worth trying! I didn’t follow either recipe to the tee, but combined them.
Other tips for a perfectly roast chicken:
- Verify your oven actually bakes to the temperature you set. My oven has always been 5-10 degrees hotter than the setting, so I lower it accordingly. You can purchase an oven thermometer for less than $10 on amazon.
- Use a meat thermometer to determine when the chicken is fully cooked.
- Place the oven rack on the bottom 1/3 of the oven to keep the top of the chicken from absorbing too much heat reflected off the oven ceiling. Do ovens have ceilings? I guess they do now!
- A slightly smaller chicken means it is a younger animal, so theoretically the meat will be less tough. This is the same principal that differentiates veal from other beef.
Simple Oven Roasted Chicken
1 Tablespoon Salt, divided
3. After the chicken has sat out for 45 minutes, preheat your oven to 450 degrees F.