Roasting a whole chicken is an excellent way to feed a large group of people, and it requires minimal attention once it has been placed in the oven to cook. Roast chicken can also be used in a variety of meals once cooked depending on the seasonings you use, or served with vegetable or rice side dishes for a simple, elegant meal.
Things You'll Need
- Olive oil
- Sea salt or kosher salt
- Freshly ground black pepper
- Fresh or dried herbs (optional)
- Small mixing bowl
- Cooking brush
- Roasting rack
- Enamel cast iron pot
- Meat thermometer
- Aluminum foil
Preheat the oven to 350 degrees Fahrenheit.
Combine a small amount of olive oil with sea salt or kosher salt, freshly ground black pepper and any herbs or spices you wish to flavor the chicken with in a small mixing bowl.
Using a cooking brush, brush the olive oil mixture over the top and sides of the chicken to coat the bird. Only use enough to coat the skin. The oil should not be dripping off.
Place the chicken on a roasting rack inside the enamel cast iron pan. Position the sides of the roasting rack gently against the sides and wings of the bird so that they are gently pushed inward. Do not tighten the roasting rack too much, as this may increase the cooking time.
Place a meat thermometer in the thigh of the chicken. Insert the thermometer about halfway between the bone and the skin, making sure the tip of the thermometer is not touching bone.
Roast the chicken in the oven for 20 to 22 minutes per pound or until the meat thermometer reads 167 degrees Fahrenheit.
Remove the chicken from the oven and cover it with a layer of aluminum foil. Let the chicken rest for 15 minutes before carving and serving. This will help to redistribute the juices, making for extra moist meat.
Tips & Warnings
- For easier clean-up, place a layer of aluminum foil under the roasting rack directly on the pan. Discard the aluminum foil after the pan cools.
- Photo Credit roasted chicken in chinese restaurant image by nextrecord from Fotolia.com
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