How to Make a Juicy Roast Chicken

The difference between a roast chicken and a baked chicken is that the roast chicken is elevated, allowing the juices to drip off as it cooks. Because of this, the chicken can sometimes end up tasting dry. By stuffing and seasoning it properly, you can ensure that you have a juicy, delicious chicken.

Difficulty: Easy

Instructions

Things You'll Need:

• Apple
• Potatoes
• Carrots
• Flavor injector
• Butter or oil
• Assorted herbs
• White wine

1. The apple is the key to keeping your chicken juicy. Clean out the cavity of the chicken. Slice the apple into pieces, and stuff the cavity of the chicken with the apple. Pack in as much apple as you can; do not leave empty spaces in the chicken cavity. The juices of the apple will ensure than the chicken does not dry out as it is roasting. You can also put herbs such as thyme and rosemary into the cavity to give the chicken flavor.

2. Rub the outside of the chicken with a little butter or garlic. Sprinkle it with herbs of your choice, and salt and pepper if you choose.

3. 
    

   They other way you can keep your chicken juicy is to use a flavor injector. This is syringe with a needle that can pierce the chicken skin, so you can inject marinade under the skin.

4. Prepare a marinade by mixing either melted butter or oil with herbs or garlic. If you are using herbs, you will need to make sure they are small enough that they will not clog the syringe.

5. Inject the marinade under the skin in several places, and massage the skin of the chicken to spread the marinade.

6. Preheat the oven to 350 degrees. While the oven is heating, chop the potatoes and carrots. Spread them over the bottom of a baking pan, completely covering it.

7. Place the chicken on top of the potatoes and carrots. This way the chicken will not stick to the pan, and the juices will drain off the chicken as it cooks.

8. Cook the chicken for approximately 1 - 1 1/2 hours, or until it reaches a temperature of 165 degrees. The cooking time will vary depending on the size of the chicken, so check the chicken after about an hour of cooking time. Cut into the meatiest part of the chicken leg, and if the juices run clear then the chicken is finished. During cooking time, you may want to baste the chicken.

9. After the chicken is done, remove the chicken and pour the potatoes and carrots into a colander. Hold the colander above the pan (it should be empty except for the chicken juices), and pour a glass of white wine over the vegetables. Allow the vegetables to drain. This will make the vegetables quite flavorful, and if you boil the wine/chicken juice mixture you will have gravy for your chicken.

Tips & Warnings

• Using the flavor injector is not necessary in order for your chicken to be juicy; the apple will ensure that the chicken does not dry out. The flavor injector helps keep the chicken moist, but it mainly enhances the flavor as the spices are trapped beneath the skin and will not drain off the chicken. If you do not have a flavor injector, run a little more butter/oil over the chicken skin and make sure to baste the chicken as it cooks.
• The potatoes and carrots are not necessary; you can use a roasting rack. The potatoes and carrots are convenient because you will have a complete meal in a pan.
• If you accidentally overcook your chicken and parts of it, such as the breast, are dry, you can moisten them. Slice off the dry parts of the chicken and place them on a plate. Pour a little low sodium chicken broth over them and microwave it. The chicken will absorb the liquid as it heats.