Roast Chicken Joy Of Cooking Recipes

ROASTED CHICKEN

Steps:

• Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.

ROASTED CHICKEN

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet.
• Remove the neck and giblets from, then rinse at pat dry 1 whole chicken.
• Generously rub the body and neck cavities and sprinkle the skin with salt.
• Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter.
• Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer.
• If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F
• The total roasting time for a 4-pound bird will be 55 to 65 minutes.
• For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound.
• Remove the chicken to a platter and let stand for 10 to 15 minutes.
• Carve and serve.

PERFECT ROAST CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse and pat chicken thoroughly dry with paper towels. Mix margarine, garlic salt, black pepper, thyme, parsley, and rosemary in a bowl and rub the outside of the chicken thoroughly with the margarine mixture. Place any remaining margarine mixture into the cavity of the chicken. Place chicken into a glass baking dish.
• Bake chicken in the preheated oven until browned and the juices run clear, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 160 degrees F (70 degrees C).