Basic roast chicken
(Note- the larger the bird, the better the results. The breast of a smaller bird may dry out before the thigh meat is fully cooked.) Heat oven to 425°F. Remove giblets and pat chicken dry, inside and out, with paper towels, then add salt and pepper both inside and out. Place chicken on a rack inside a roasting pan — scatter quartered onions and cut-up potatoes and root vegetables in the pan, if you like. Roast for 18 to 25 minutes per pound; chicken is done when a meat thermometer inserted in the thickest part of the thigh registers 160°F, or when the drumstick wiggles freely and juices run clear. Let rest 15 minutes before serving
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