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How to Roast a Perfect Chicken

Everybody loves roast chicken. It’s probably the number one comfort food out there. And you can take comfort in knowing it’s incredibly easy to make.

Instructions

  • Step 1: Heat your oven Heat your oven to 450º.
  • Step 2: Rinse the chicken Rinse the chicken. Make sure to remove the bag containing the neck & intestines.
  • Step 3: Make a bed of vegetables Make a bed of vegetables. Dump the carrots, onions, celery, and garlic onto the bottom of the pan.
  • TIP: Don’t dump the vegetables when you’re done—use them to make a nice sauce.
  • Step 4: Stuff the chicken with seasoning Stuff the chicken with seasoning. Insert the garlic, thyme, and lemon into the chicken.
  • Step 5: Season beneath the skin Season beneath the skin. Separate the skin and insert butter and thyme.
  • Step 6: Truss the chicken Truss the chicken.
  • TIP: Trussing a chicken not only makes it tidier—it cooks more evenly, too.
  • Step 7: Season the chicken Season the chicken in the pan. Drizzle olive oil onto the chicken and then sprinkle salt & pepper.
  • Step 8: Put the chicken in the oven Put the chicken in the oven. The oven should be set at 450º. If it appears the chicken is getting too much color, you should lower the temperature a bit.
  • Step 9: Remove the chicken Remove the chicken after 45 minutes (for a 3 pound chicken). It may take more or less time, depending on the size of the chicken.
  • Step 10: Check the chicken Check the chicken. Gently move one of the chicken’s legs. It should feel loose and easy to pull off. You can also use a knife to cut into the leg. Clear juices should drain out of the meat.
  • FACT: A chicken once had its head cut off and survived, headless, for over 18 months.

You Will Need

  • A 3- to 4-lb. chicken
  • 4.0 carrots
  • peeled and cut into large pieces
  • 2.0 white onions
  • peeled and cut into quarters
  • 1.0 head garlic
  • cloves peeled
  • 0.25 lb butter
  • softened
  • Salt and pepper
  • 0.25 c olive oil
  • 0.5 lemon
  • cut in quarters
  • 8.0 sprigs of thyme
  • A large roasting pan
  • A cutting board
  • A paring knife
  • 3-ft. piece of butcheru2019s twine

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