Things You'll Need:
- 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken, whole or cut up
- Salt and freshly ground black pepper
- Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
- Olive oil
- Marinade (optional)
- Groceries
- Chef's knife
- Roasting pan or oven-proof skillet
- Oven
- Meat thermometer
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Step 1
Preheat the oven to 350 degrees F.
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Step 2
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water. Pat it dry with paper towels and season the chicken (inside and out, if whole) with salt and freshly ground black pepper.
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Step 3
Place the chicken in a roasting pan or a large oven-proof skillet, skin-side up. Rub with olive oil or pour a marinade over the chicken if desired (see the Related eHows).
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Step 4
Bake, uncovered for 1 to 1 1/2 hours, or until the skin is golden brown and the meat is cooked through.
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Step 5
Use an instant-read meat thermometer to check the chicken near the end of cooking. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done.
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Step 6
Test for doneness without a thermometer by cutting into the deepest part of the thigh. If the meat is no longer pink and juices run clear, it's done.
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Step 7
Let a whole chicken rest for 10 minutes before carving.



































Comments
lilly856 said
on 1/16/2010 I will try this tonight for my family dinner :)
Chell360 said
on 12/17/2009 Looks delicious.I have never tried to cook a whole chicken you explained the process well.I like the way you incorporate herbs into the dish.I found the article on twitter.GREAT HOW TO's 5*
texasparky said
on 12/2/2009 How long to bake PER POUND???...I'm an exact-science kind of guy.
avalovething said
on 12/1/2009 Trying this tonight !
tommueller said
on 11/8/2009 Thanks, I'm heading out the door to go get a Whole Chicken right now!