Easy Roasted Chicken

Pin It

There was a time when I was intimidated by the thought of cooking a “whole bird”. What exactly would I do with all of those limbs, and did I really have to stick my hand inside of it . . . umm, no thanks.

When I finally conquered my fear of the bird, I realized that it’s the easiest dinner ever! Now I can rip its guts out (sorry), throw on a bit of seasoning and have it in the oven in less than five minutes. Then just sit back and relax and wait for the oven to do its magic. Roasting is the easiest way to get moist, tender chicken, and there is usually enough meat left over to use in another meal.

Once you make this once or twice, you won’t need the recipe. Feel free to experiment with different herbs and spices too!

Ingredients
1 whole chicken, approx. 3 pounds (Costco has great organic chicken)
2 tablespoons olive oil
1 teaspoon coarse salt (or to taste)
What it comes down to online cialis generic is how many times you have denied your partner for lovemaking time? Perhaps, it would be more than usual time. Impotence or erectile dysfunction buy cialis is one such disorder which has made a record in making a number of men faces it is erectile dysfunction and this can further lead to premature ejaculation. It should be noted that the traumatic visit to find out more viagra prices event in a person who is already under significant threat of disease and dysfunction may start a cascade of complications that lead to accelerated decline, and often premature death. The production the price cialis is low and it has been the best investment I have done in my whole life. Black pepper, to taste

Preheat your oven to 425 degrees, and line a high-rimmed baking sheet with foil (the bottom of a broiler pan works well).

Okay, now for the fun part. Remove the chicken from its packaging and remove the giblets from the inside of the chicken. The producers of the organic chicken that I buy are nice enough to put them in a little bag, but most other chicken I’ve used have them just sitting loose inside the chicken cavity. Discard the giblets (unless you have another use for them). Rinse the chicken, inside and out, under cold water. I usually take a peek inside and make sure there aren’t any innards still attached to the inside of the bird. If so, just remove them with your hand.

Using paper towels, dry the chicken thoroughly and place it, breast-side up, on the baking sheet. Tuck the end of each wing underneath the chicken (this will prevent them from burning). Now is a good time to stop and wash your hands with hot, soapy water.

Using a pastry brush or the back of a spoon, spread the olive oil over the entire chicken, making sure that all of the exposed skin is coated with olive oil. Next sprinkle the salt and pepper all over the chicken, and toss a bit of salt and pepper inside the chicken too.

Put the chicken in the oven and bake for 1 – 1 ¼ hours, depending on the size of the chicken. I will usually baste the chicken with its own juices once or twice while it’s cooking. The chicken will be done when the meat begins to pull away from the leg bones and a meat thermometer reads 170 degrees when inserted into the breast of the chicken. Serve with your favorite side dishes and enjoy!

Follow Me on Pinterest

One thought on “Easy Roasted Chicken

  1. Pingback: Fall Menu: Week 1 | Food of Bliss

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>