Buying a whole chicken is one of the best values at the grocery store. One quick fix is to roast the whole chicken in the oven. Now some of you may say why would I roast a chicken at home when you can buy whole roasted chicken at every supermarket in America. If you make part of your regular grocery list to keep whole chickens in your refrigerator or freezer then when you need one you do not have to run to the store to get one. Also, you can roast a chicken anytime in about an hour. You can even roast multiple chickens at a time. Season up the chicken and put it in the oven while you are doing chores around the house, watching tv at night or even when you are cooking another meal. Roasted chicken will keep in the refrigerator for several days.
Whole Roasted Chicken
1 whole chicken
1 lemon, cut into wedges
granulated garlic powder
dried thyme leaves
dried crushed rosemary
Preheat oven to 400 degrees.
Rinse the whole chicken under cool water in your kitchen sink. Pat the skin dry so that the spices will remain on the skin. Lay on a clean cutting board.
Cut the lemon into wedges.
Set the chicken up with the cavity on top.
Sprinkle in the salt, pepper, garlic, thyme, rosemary and poultry seasoning all around in the cavity. Place in the lemon wedges.
Turn breast side up and drizzle with olive oil and rub all over the skin.
Sprinkle the seasonings all over.
Place into a baking dish breast side down. You are going to cook the chicken breast side down for 40-45 minutes. This will keep the breast meat juice and tender.
Repeat with drizzling the olive oil and seasoning.
Roast at 400 degrees for 40-45 minutes. Turn chicken breast side up and roast another 20-25 minutes to finish cooking and brown the skin.
Here is the done chicken. One way to check if a chicken is done is to pull on the leg and it should start to pull off easily. The dark meat takes the longest to cook.
Cut the chicken into quarters and serve up as a meal now or cool down and store in the refrigerator for meals that use roasted chicken.
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