Roasting a chicken?

I am probably one of the last people in the world who can't roast a chicken.

Anyone have a simple way?

Re: Roasting a chicken?

I use Pioneer Woman's method and it always comes out DELICIOUS.

I think it is important to cook it and trust the recipe...if your pierce the meat to check doneness, it'll let a lot of the juicy goodness out.

But her way is SIMPLE!

Herb Roasted Chicken

Roasting a chicken?

I don't have a recipe per se... I've only made a whole roast chicken twice (I'm kinda scared of it) but both times I made a paste of herbs, a ton of orange zest and juice, olive oil, mustard, s&p, minced garlic, and kalamata olives. I get my fingers under the skin and smush that paste around. I stuff the inside with the rest of the orange, some more herbs, and some onion (I usually have some onion odds and ends in my fridge, I just use that). You can rub some olive oil on top of the skin, too. It comes out really moist and flavorful doing it like this.

I use an instant read thermometer to check. You can also maybe use a leave-in thermometer and not risk any juices coming out, though I don't remember losing any significant amount of juice when checking the temp.

Re: Roasting a chicken?

Message edited 10/14/2013 9:05:27 PM.

Re: Roasting a chicken?

I make a paste using softened butter, fresh lemon, rosemary, and thyme (put it in the blender for a few seconds) and rub the entire chicken down with it - I mean slather that sh!t on (even under the skin a little). Then I stuff the chicken with roughly cut onions, the leftover lemon, and some sprigs of rosemary and thyme. Bake according to the package instructions. During cooking I drizzle with olive oil occassionally to let the skin crisp.

Comes out amazing every time.

Re: Roasting a chicken?

375 for 23 minutes per pound. Use a thermometer to check the internal temp, but don't stick the chicken too often or the juices run out.
Alternatively, when the leg joint moves freely, the bird is done.
Sometimes I do have to put the legs and wings back in the oven a bit to cook a little longer.

I rub the bird with softened butter or olive oil, sprinkle kosher salt over it and inside. Loosely stuff the inside with cut onion, garlic and carrots, and if I have it, squeeze a lemon over the bird then stuff the lemon in the cavity.
If I have fresh herbs handy, I stuff them inside the bird and tuck them under the wings and in the neck cavity.
If I want to get fancy, I do the herb-garlic-butter paste and spread that over the bird and under the skin.
Rosemary, parsley and thyme are my favorite herbs for chicken.

Always in the pan : cut onions, garlic and carrots, fresh herbs if I have them. Put the bird on top and roast away. After a little while, I put some water or broth in the pan so I get enough pan juice to make a gravy.

Re: Roasting a chicken?

I don't follow a recipe anymore but originally years ago, I learned how to make a whole chicken from someone on the Food Network.

I usually buy a 3-4 lb chicken and cook for 1.5-2 hours on 350F. I don't have a thermometer, but it's done by that time! As long as juices run clear it's cooked, but I never cut into the chicken to check prior to 1.5 hours.

I fill the cavity with 2 lemon quarters, 1 full head of garlic (just put the whole thing in) and rub with S&P and EVOO. If you have fresh herbs, bundle them up, and place in the cavity as well.

The outside I rub with EVOO mixed with S&P and any random spices (garlic powder, adobo, paprika).

My chicken comes out juicy because I baste every 15 min. If there are no juices in the pan in the beginning, I just baste with plain water the 1st couple of times.

As the PP said, I sometimes put root veggies (onion, carrots, celery, potatoes, turnips) under the chicken.

Re: Roasting a chicken?

I'm not a big cooker by any means; but when I do, I follow Pioneer Woman. I do happen to love most of her recipes.

Silly question here........but do you think I can follow the same recipe using a small turkey instead of a chicken?

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Re: Roasting a chicken?

PERFECT! Thank you!

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Re: Roasting a chicken?

Thanks everyone. I'm going to try it this weekend.

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I like Pioneer Woman's recipe and I also like this one from Skinny Taste: Chicken . It comes out nice and juicy.

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Re: Roasting a chicken?

I know this is a stupid question but do you just buy a regular whole chicken or an oven roaster chicken?

Re: Roasting a chicken?

Re: Roasting a chicken?

I just rub on old bay seasoning comes out delish!

Message edited 10/22/2013 11:14:20 PM.

Re: Roasting a chicken?

BUMP