Basic Roast Chicken
4 portions
70mThis is a bare bones basic roast chicken, perfect for anyone who is intimidated by the prospect of cooking a whole bird. You will need a meat thermometer.
What you will need
1 Whole Chicken
Salt
Black Pepper
(Nutritional facts 109 calories, 2.98 g fat, 15.54 g carbohydrates, 5.87 g protein, 7 mg cholesterol, 345 mg sodium)How to cook
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Place your whole chicken on a baking sheet. I highly recommend laying down some foil or parchment first to make cleanup a little easier. Make sure you empty the cavity. If you're lucky, you'll find some giblets that you can set aside for a chicken broth.
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Give the chicken an even dusting of salt and black pepper. Feel free to add any other seasonings you have on hand. To take it to the next level, you can even tuck some herbs or lemon wedges inside the cavity or under the skin. For crispier skin, you can spread softened butter under the skin.
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Put it in the oven for about an hour. Cooking time will vary widely with the size of your chicken, not to mention your oven may not be perfectly calibrated. With convection on, it may only take 45 minutes. When the skin looks golden brown, check the temperature.
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Check the temperature by inserting a clean meat thermometer at two spots near the most insulated part of the chicken breast and thigh. FDA recommends an internal temperature for poultry above 165°F. Remove the chicken from the oven and set aside to rest for about 10 minutes before slicing. It is ok if the temperature is under by a few degrees. The chicken will continue to cook as it rests.
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