Roasting a chicken….

I can cook. I can bake.

I CANNOT roast a chicken.

Everyone says, "It's so easy!!"

I can't do it. It's gross every time I try. Undercooked. Overcooked. You name it.

I bought 1 for tomorrow night. I will keep trying until I cook one the correct way.

Someone help me! How do I do it??!?

TIA!

ETA: I've heard about using the crockpot and I would love to try that one day, but first I'd like to figure it out in the oven.

Message edited 11/10/2013 5:11:23 PM.

Re: Roasting a chicken….

So funny! I have one roasting right now as I type this.
I used to be like you- intimidated to even attempt it. Until a few weeks ago someone posted about it here and recommended the Pioneer Woman's recipe.
I tried it and it was SO EASY and just amazingly delish!
I will bump the thread for you.
In terms of doneness, I followed what they said in the recipe- 450 for an hour to an hour and 15 minutes. But I also checked it with a meat thermometer- Poultry is supposed to be 165 I THINK.
Just google that to double check my number.

Roasting a chicken….

Thank you! I checked out the other thread and looks like I am going to try the Pioneer Woman recipe. I've liked all of her other recipes I have tried, so it looks like a winner.

I think I bought a bird that's too big though. Oops. Maybe I'll freeze it for when I have more people to eat it and buy a smaller one for practice in the meantime…...

Re: Roasting a chicken….

Re: Roasting a chicken….

here's a no no fail roasted chicken receipt that I came up with. Make sure to get the Perdue oven roaster, it has the pop up timer.

I prepare it the night before, I wash and dry it out.

I use whatever I have in the spice cabinet, oregano, basil, sazon (the one in the red/orange pack) pinch of chili powder, garlic powder, onion powder, ground ginger, paprika.

Mix it all together and rub that bad boy all over, leave it in the fridge overnight. (you don't have to) an hour or two is good.

get a can of mushroom gravy and empty it along with the same amount of water into the baking dish. Place a rack and put the chicken in, roast until the popup pops.

I roast it for the first hour with tin foil over it. take it off for the remainder of cooking basting with pan juices every 15 mins.

thus me it works every time….. and yummy.

Roasting a chicken….

Clean out the chicken and rinse. Put in the fridge overnight.

The next day season the inside with salt, pepper, and thyme. Melt 1/2 cup of butter and with your hands slather it all over the bird. I use an herb mix of parsley, thyme, sage, rosemary and paprika and rub the entire bird. I take a lemon and an orange, cut them in half and squeeze them inside and then put them in the cavity. I take a bunch of fresh thyme and rosemary and stick in the chicken also, and tie the legs together. I roast for 1 hour at 325, covered in foil and then for another 40 minutes uncovered and baste with the juices.

Re: Roasting a chicken….

Preheat the oven to 400 degrees. Cook the chicken at 400 for 30 minutes. Lower the temperature to 350 degrees and cook for 15 minutes per pound.

Re: Roasting a chicken….

If you have a dutch oven a chicken will roast beautifully. It stays moist, even if overcooked a bit---it may even all apart in the oven.