Highly impressive but incredibly easy, roast chicken is seasoned with lemon, dried rosemary, and seasoned pepper.
Roast chicken is fast, easy, and often less expensive than the store-bought bird.
Learn how to roast a chicken, and find your new weeknight recipe savior.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Why Roast a Chicken Yourself?
Roast Chicken Vs. Rotisserie
Let’s talk about the miniature elephant in the room.
That will feed four folks.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Not today, Deli Department!
The obvious is to wear disposable gloves.
First, I get out my kitchen scissors and the pan I’m going to cook the chicken in.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Next, I launch the lid of the trash can and the door of the dishwasher.
Then, I turn on the hot water.
I put the chicken directly into the pan; I put the scissors directly into the open dishwasher.
Credit:Brittany Conerly, Food Stylist: Karen Rankin, Prop Stylist: Christina Brockman
Next, I rinse the chicken packaging and my hands before throwing the packaging away.
They say you shouldn’t rinse your turkey, either.)
For the Crispiest Chicken, Pat the Chicken Dry
Moisture is the enemy of crispiness.
Makes sense, right?
Why Should I Season My Chicken Ahead of Time?
Just likemarinades, when it comes to seasoned chicken, time = flavor.
Two days is probably too much.
Twenty minutes isn’t really enough.
Overnight, Goldilocks, is just right.
Ingredients
1(4- to 5-lb.)
If applicable, remove neck and giblets from chicken, and reserve for another use.
Pat dry with paper towels.
Place lemon half inside cavity.
Season the chicken:
Stir together pepper, rosemary, and remaining 1 tsp.
Brush outside of chicken with oil.
Rub 2 1/2 tsp.
pepper mixture into skin.
Sprinkle remaining pepper mixture over both sides of breast.
Add 3/4 cup water to pan.
Roast the chicken:
Bake at 450F for 20 minutes.
Reduce heat to 375F, and bake 30 minutes.
Baste chicken with pan juices; drizzle with melted butter.
Remove chicken from oven, and baste with pan juices.
Let stand 10 minutes before slicing.
