roast chicken
(2 ratings)
Julia Child said you can judge the quality of a cook or restaurant by their roast chicken.
(2 ratings)
yield
4 -6
prep time
20 Min
cook time
1 Hr 15 Min
method
Roast
Ingredients For roast chicken
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4-5 lbwhole chicken
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1 1/2 tspkosher salt, divided
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1lemon half
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1 tspseasoned pepper
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1 tspdried rosemary
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1 Tbspolive oil
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1 Tbspbutter, melted
How To Make roast chicken
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1Preheat oven to 450°. Remove the neck and giblets from the chicken, and reserve for another use. Rinse the chicken with cold water, and drain the cavity well. Pat dry with paper towels. Sprinkle 1/2 teaspoon salt inside cavity. Place lemon half inside the cavity.
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2Stir together the pepper, rosemary, and remaining 1 teaspoon salt. Brush the outside of the chicken with oil. Rub 2 1/2 teaspoon of the pepper mixture into the skin. Sprinkle the remaining pepper mixture over both sides of the breast.
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3Place chicken, breast side up, on a lightly greased wire rack in a lightly greased shallow roasting pan. Add 3/4 cup water to the pan.
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4Bake at 450° for 20 minute. Reduce the heat to 375°, and bake for 30 minutes. Baste the chicken with the pan juices; drizzle with melted butter. Bake 15 to 25 minutes or until a meat thermometer inserted in the thigh registers 165°, shielding with aluminum foil to prevent excessive browning, if necessary. Remove the chicken from the oven, and baste with pan juices. Let stand 10 minutes before slicing.
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