Roasting a whole chicken can seem like a daunting task but this task can be easily and with great results in a matter of less than a couple of hours. You will need a meat thermometer and a baking sheet or a roasting pan (you may also want to use a roasting rack to catch the excess liquid that drips from the chicken while it roasts) for the best results with roasting a chicken. You can line your pan with aluminum foil for easy clean up.
You will need to begin by preheating your oven 350 degrees F (150 degrees C). Then, you will need to clean the chicken and remove the innards including the liver, neck and giblets which are usually located in the cavity of the chicken when purchased from the grocery store or any other markets. After the innards have been removed you will want to clean the chicken in your sink with cold water. Be sure to clean the area with disinfectant after you are done cleaning the chicken to ensure that you sink remains sanitary.
Next, you can season the chicken to your tasting before you put it in the preheated oven. If you would like a brown outside coat to your chicken, you may want to brush the meat with butter. This will brown the outside of the meat. You will roast the whole (thawed) chicken for about 20 minutes per pound of chicken and then add 15 minutes to the end of that for your total roasting time. This time is for chickens that are not stuffed with any stuffing. The timing is just an estimate. You will know when your chicken is done when the temperature inside the meat is 164 degrees F (74 degrees C). The best place to insert your thermometer is inside the thigh close to the bone, without touching the bone. You can remove the chicken from the oven but be sure to cover it with aluminum foil and let it rest for about 10 minutes before carving. This will allow the chickens natural juices to redistribute in the chicken and give the best flavor to your finished roasted chicken.
Once your chicken has rested you can carve and enjoy your roasted chicken.
You will need to begin by preheating your oven 350 degrees F (150 degrees C). Then, you will need to clean the chicken and remove the innards including the liver, neck and giblets which are usually located in the cavity of the chicken when purchased from the grocery store or any other markets. After the innards have been removed you will want to clean the chicken in your sink with cold water. Be sure to clean the area with disinfectant after you are done cleaning the chicken to ensure that you sink remains sanitary.
Next, you can season the chicken to your tasting before you put it in the preheated oven. If you would like a brown outside coat to your chicken, you may want to brush the meat with butter. This will brown the outside of the meat. You will roast the whole (thawed) chicken for about 20 minutes per pound of chicken and then add 15 minutes to the end of that for your total roasting time. This time is for chickens that are not stuffed with any stuffing. The timing is just an estimate. You will know when your chicken is done when the temperature inside the meat is 164 degrees F (74 degrees C). The best place to insert your thermometer is inside the thigh close to the bone, without touching the bone. You can remove the chicken from the oven but be sure to cover it with aluminum foil and let it rest for about 10 minutes before carving. This will allow the chickens natural juices to redistribute in the chicken and give the best flavor to your finished roasted chicken.
Once your chicken has rested you can carve and enjoy your roasted chicken.
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