How to Keep Roasted Chicken Juicy

First of all, roasting and baking chicken is pretty much the same thing. The only traditional difference, is that when you roast it, you put it on a rack and let the juices drip into a pan below. In these easy step-by-step instructions, you'll learn how to make a juicy roast chicken. There is even an "after cooking" emergency plan, just in case you overcooked the bird and dried it out a bit. It works.

Difficulty: Easy

Instructions

Things You'll Need:

• Whole chicken, with giblets removed
• 2 lemons
• 2 apples
• 2 oranges
• Vegetable oil
• Fresh ground black pepper
• Sea salt
• Other spices (your choice)

1. Choose the bird at the grocery store. Buy the whole chicken fryer with the giblets and neck still inside. At home, pull out the giblets and freeze for another use, or just discard. Rinse the chicken inside and out and pat dry. Put it in a shallow baking pan. The edges of the pan should be about an inch and a half or so high, but a larger pan will still work.

2. Rub the entire chicken with vegetable oil. This will make the skin crispy and lovely. You don't have to eat the skin, of course, if you don't want the extra calories, but many enjoy a little bit of it because it tastes so good.

3. Sprinkle the chicken on the outside, and inside the cavity, with freshly ground black pepper and sea salt. I also add a little celery seed for extra flavor. You can use your imagination with this, depending on your taste. Now, massage it in; seriously, like you are giving a gentle massage. Use your hands to push the oil and spices into the outside of the chicken.

4. Slice up lemons, apples and oranges in quarters, or even smaller depending on the size of the chicken. This is the key to keeping the chicken juicy. Insert the pieces of fruit into the cavity--really push them in there. The more the better. Push them into the big cavity at the back, as well as the smaller front cavity where the neck was. Even gently push a few smaller pieces up under the skin if you like. This not only keeps the chicken moist, but it adds a very subtle flavor that you will love.

5. Put the chicken in the oven, uncovered. Now here, timing is crucial. If you bought one with the little button that pops up, those are pretty accurate. You can also follow the cooking directions on the package as far as weight and time. Those work okay as well. If not, watch how the skin browns. Look for a nice rich brown and not too light or dark. Pull the bird out and test it by wiggling one of the thighs gently. If it moves pretty easily, its done. Take it out and tent it loosely with foil until its cool enough to enjoy. (don't eat the fruit inside, that is just for flavor and moisture).

Tips & Warnings

• The fruit makes a tasty broth as it cooks, so you can spoon it over the chicken to make it even more juicy when you serve.
• If you overcooked it and it's dry, slice up pieces, pour some canned or boxed chicken broth over it and microwave for just a few minutes.
• If you like it spicy, poke some tiny holes in a few fresh jalapeno peppers and put them into the cavity as well before baking or roasting.

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[jfrost44]

on 7/12/2009 Another roast chicken recipe with no oven temperature, and this one with no approximate time either. The chickens I buy don't have pop-up buttons or cooking instructions. jfrost44