There’s nothing quite like a roast chicken dinner, but it can be intimidating for some people to roast a chicken. It doesn’t need to be because it’s really really easy.
See the necessary ingredients and follow the preparation method for your Roast Chicken to be perfect.
1 (4 pound) chicken
2 tablespoons canola, vegetable or olive oil or melted butter
1 tablespoons coarse sea salt or kosher salt
1 to 2 teaspoons freshly ground black pepper
1 lemon, halved
3 to 4 cloves garlic, smashed
½ small onion peeled
Water, beer, wine or chicken stock (for the bottom of the roasting pan)
- First thing you need to do is preheat your oven to about four hundred twenty-five degrees.
- So remove the giblets and remove any extra fat you that might find on the side.
- Sprinkle the salt and pepper inside the cavity of the chicken.
- Squeeze the lemons over the chicken and in the cavity.
- Stuff the squeezed lemons halves into the cavity with the garlic and half an onion.
- Brush the chicken liberally all over with the oil, and sprinkle the salt and pepper over the entire exterior of the chicken.
- Place the chicken on a rack in a roasting pan and pour enough liquid (water, beer, wine or chicken stock) into the roasting pan to cover the bottom. This will prevent the chicken drippings from evaporating and at the end you’ll have something with which to make a gravy or sauce.
- Roast at 425˚ F for 15 minutes and then turn the oven down to 350˚ F. Continue to roast for another 60 to 75 minutes, or until an instant read thermometer in the inner thigh meat registers 165˚ F.
- Let the chicken rest for 5 minutes and then carve and serve.
- Your Roast Chicken is ready!