11 Steps To A Perfect Chicken

Perfect Chicken

You’ll never beat the impact of a roasted chicken. It makes the perfect Sunday dinner. If you are lucky enough to have any leftovers, you’ll have extra sandwiches and salads all week.

Roasted chicken isn’t perfect just for Sunday dinner only. You can whip up one in around an hour, so it really works for any night of the week. Just throw it in the stove, and by the time you have changed clothes and downed a glass of wine. It’s ready to eat. It’s really simple. Here’s what you do.

If you have a pan for roasting, use that. If not, just use your old iron skillet, or a stainless one, a dish for casseroles, or, hey, pie plates even work. As long as it’s oven save and will hold a chicken, you’re good to go.

Here’s a little trick you can try on occasion, or all the time, if you like. Add some chopped potatoes, carrots and onions. This way, the veggies simmer in those juices and, what do you know, you have your side dish. Brilliant, huh?

When it comes to the chicken, it’s a piece of cake. Rub on a little olive oil and add some salt and pepper. Cook for 50 minutes. Dinner is served. It’s done when the smell gets the best of you and you just have to get it out of the oven, NOW!

So easy a third grader can do it, right? Ever wonder why so many people serve it for parties and for dinner any night of the week? Now you know.

 

How To Roast a Perfect Chicken

Makes 4 to 6 servings, depending on the size of the bird

 

Ingredients
1 (3- to 4-pound) chicken
Olive oil or softened butter
1 tablespoon salt
Pepper
Lemon, optional
Fresh herbs, optional
Garlic cloves, optional

Equipment
Roasting pan, 10- to 12-inch ovenproof skillet, casserole dish, pie dish or other ovenproof dish

Instructions

  1. Preheat to 450°F. Put the rack one third of the way from the bottom. Set up a place to put everything together.
  2. Take out the giblets: Pull the package of chicken guts out from inside the chicken. Use can use those for gravy, if you’d like.
  3. Pat dry: Pat dry with paper hand towels or a rag. Check the wings and legs. And don’t forget the inside of the chicken. You want a dry bird.
  4. Rub chicken with olive oil: Add olive oil all over. Don’t ignore the drumsticks.
  5. Sprinkle lots of salt and pepper: Add salt and pepper everywhere
  6. Add lemons and garlic inside the bird (optional): You can also add herbs, garlic, cloves and lemons inside, if you’d like.
  7. Place breast-side up, in pan: You can do this with just the chicken and pan, or you can add those veggies we talked about.
  8. Lower oven to 400° and roast for 50 minutes: Turn the temperature down to 50º and then just chill for about 50 minutes.
  9. Check chicken: When the chicken reads 165º, you can wiggle those legs and wings and you have clear juice flowing, you’re good to go. Until then keep roasting and check every 8-10 minutes. Total time can be anywhere from 50 minutes to an hour and a half. Depends how big the bird is.
  10. Rest chicken: After the bird is done, put him on a clean surface and just let him set for somewhere around 15 minutes. In the meantime, throw together some salads.
  11. Carve chicken: Carve and serve. If you have any meat left, store it for leftovers. They’ll keep for 5 days or so. Or you can freeze them for as long as 3 months.

 

 

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