How to roast a chicken?!

I think everyone should know how to roast a chicken

Roast chicken with 5 variations

Ingredients
1 Whole chicken, about 4 lbs. giblets removed, washed, patted dry
4 tablespoons unsalted butter, softened
3/4 teaspoon coarse salt
freshly ground pepper to taste

Method
Heat oven to 450 degrees

Rub the chicken inside and out with butter. Sprinkle inside and out with salt and pepper.
Place chicken on a rack in a roasting pan. Put chicken in oven. Reduce heat to 350.
Cook until juices run clear when thigh is pierced with knife and temperature read 170 degrees on an instant read thermometer, about 1 hour. Allow chicken to sit 10 minutes before cutting into serving sizes.

Variations
1. Lemon Chicken. Prick a whole lemon all over with a fork; place in cavity of chicken before roasting.

2. Herb-roasted Chicken. Place fresh herbs, such as thyme, basil, parsley, and/or oregano inside cavity.

3. Garlic-roasted Chicken. Place whole peeled garlic cloves inside cavity.

4. Red velvet Chicken. Sprinkle chicken lightly with paprika or chili powder.

5. Tarragon Roasted chicken. Fill cavity with 3 peeled and split shallots and 1/2 bunch fresh tarragon.

Heat oven to 450° F. Place the onion in a large roasting roasting pan. Pat the chicken dry with paper towels. Tuck the wings under the chicken and place it on top of the onion. Rub the chicken with 1 tablespoon of the oil and sprinkle with 1/2 teaspoon each salt and pepper.
# Scatter the potatoes around the chicken, drizzle with the remaining tablespoon of oil, and sprinkle with ? teaspoon each salt and pepper.
# Roast, tossing the potatoes once, until a thermometer inserted into a thigh registers 165°F, 50 to 60 minutes. Let the chicken rest at least 15 minutes before carving. Serve with the potatoes and onions

Hope you will like it (you can check many easy recipes at
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I like to roast my chicken with simple ingredients like olive oil, salt, pepper, garlic powder, and paprika. I tie the legs and wings close to the body and rub oil all over the outside. Then sprinkle a combination of all the spices all over heavily... the skin will protect the meat from getting too salty. Place in a pre heated 500 degree oven (yes, 500 degrees) for 20 minutes and then reduce the heat to 350 and cook another hour. Pull chicken from oven, legs should be loose, and cover with foil (be careful not to burn yourself). Let rest for 15 minutes and then serve.

Can't go wrong...

search the internet with the phrase "easy roast chicken recipes"
or with the phrase "healthy roast chicken recipes".
you could also use the phrase "how to roast chicken".

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EASY ROAST CHICKEN Rinse the chicken with cold running water ,especially inside .Take paper towels and dry the chicken,especially inside.Pre-heat oven to 450*f for 15 minutes .Cut 1 onion into 1/4's ,do the same with 1 lemon and put all inside the cavity of the chicken.Make a butter and garlic mixture.Take 1 tablespoon of butter and the same amount of minced garlic ,now combine both . Use your hands to place the garlic/butter all over the outside skin on the chicken.Place the chicken in a roasting pan and sprinkle with 1 teaspoon of salt and pepper mixed on the outside of the chicken. Place in the oven ,uncovered for 30-40 minutes.Lower the heat to 350*f and continue roasting for 30 minutes longer or till the leg moves up and down freely when you shake it gently.Remove chicken when cooked from oven and allow to rest for 20 minutes before cutting into pieces.You can heat bbq sauce in a separate pan and serve over the chicken if you like.Yum =)

baked chicken

here r a couple of the easiest but best recipes my family just LOVES.

pre-heat over to 350

put chicken in baking pan and smother with italian dressing for extra flavor sprinkle parmesan cheese on top. YUMMY cover tightly with foil,
throw it in oven for about 2 1/2 hours and u have your self a delicious meal the chicken just falls apart when u touch it with a fork. enjoy


now if u want the same delicious meal that falls apart when u touch it with the fork do all the same steps above but instead of smothering in italian smother with a bottle of bar b que sauce. cover and cook 2 1/2 hours and tah dah dinner is served and your family will be happy

Preheat the oven to 350oF.
Rinse the chicken and place it breast side up in a large enough roasting pan or 9 x 13 baking dish so that it contains the bird and nothing is hanging over the edges. Twist and tuck the wings under the bird - wrestling motion - called a "half Nelson". Sprinkle the chicken inside and out with a bit of salt and pepper, Slice an onion and a lemon and mince a tablespoon of garlic - put these inside the cavity of the chicken - it will add a wonderful flavour.

Some people also baste the chicken with a few tablespoons of some vegetable oil on the breast so it won't dry out. I cover just the breasts with a double fold of aluminum foil for the first hour so that the breasts will cook but not brown. Then after one hour you can remove the foil and use some of the pan drippings or a bit of veggie oil to baste the breasts.

Depending on the weight of the bird - it should take 1.5 - 2 hours to roast. It is a good idea to have a baking thermometer that you can stick in the thigh to see if it is cooked through (74oC or 165oF). If not, roast the bird for 20 minutes a pound at 350 or 30 minutes a pound at 325. So if your bird weighs 3 pounds then you will need to roast it for an hour and a bit more - after an hour tilt the pan to see if the juices that run our of the cavity are clear - if they are still bloody or pink then roast it for another 20 minutes and check again. The other test is if the leg and thigh pull away easily then the bird is done. The most important thing is that the juices are clear and the chicken is cooked. Most roasting chickens are larger than 3 pounds so you need to do the math.

Also make sure that the bird is thawed out or it will take longer to roast.

3 lbs = 1 hour at 350oF
4 lbs = 1 hour and 20 minutes
5 lbs = 1 hour and 40 minutes
6 lbs = 2 hours

AND the MOST important thing of all is to wash your hands and anything that has come into contact with the chicken with hot soapy water so you avoid salmonella poisoning.

Wash the sink, the cutting boards, the counter tops, the knives, wearing an apron will protect your clothes... change your apron once the bird is in the oven.

When the bird has cooked sufficiently and is done, bring it out of the oven and set the chicken on a serving platter, loosely covered with foil to keep it warm - pouring the juices and the drippings, the lemon and onion and garlic from the roasting pan into a small sauce pan - be careful it will be hot and then you can make gravy by adding a couple of cups of water and bringing it to a boil, mix 2 Tablespoons of cornstarch and the same amount of cold water together, stirring constantly add it to the boiling chicken juices. It will thicken up and be shiny. Stir well and turn down to a simmer and add salt and pepper to taste. Strain it and put it in a gravy boat or a measureing jug to serve.

While your chicken was roasting you could have the 2 hours to make mashed potatoes, salad, veggies, etc.

When dinner is over, pick all the meat off of the bones and make a chicken stock with the bones, adding it to a large cooking pot aka a Dutch Oven - with a sliced onion with peels, 2 carrots with peels, and a stalk of celery with the top leaves on it. Add a sprig of parsley, a pinch of pepper and let it simmer - not boil - for an hour - and VOILA - you have a wonderful chicken stock that you can strain and make chicken soup with or a chicken pot pie, or chicken crepes or hot chicken sandwiches using the leftover chicken... I like to make chicken and dumplings or chicken soup.

Have fun, good luck, you can do it. It isn't easy at first but it takes practice.

Chef Instructor.