Easy Roasted Chicken

Name: Easy Roasted Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 to 4 servings
Ingredients: paper towels; instant-read thermometer; kitchen twine; 1 whole chicken; salt and pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 20 mins
Servings
2 to 4 servings
Calories
300 kcal
Course
Dinner
Cuisine
American

Easy Roasted Chicken

Jack Kelley

Report

Your complete Easy Roasted Chicken Guide. Everything you ever wanted to know about cooking a whole chicken in the oven that comes out with crispy skin and moist, juicy meat.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

Special Equipment

paper towels
instant-read thermometer
kitchen twine

Roasted Chicken

1 whole chicken
salt and pepper

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Preheat your oven to 450°F.
To prepare your chicken, remove any organs from the body cavity of the bird. Pat chicken dry with paper towels and remove any stray feather quills left in the skin.
Sprinkle generously with salt and pepper over the entire chicken, inside and out.
Slice off wing tips or tuck them behind the wing in so they don’t burn. If trussing the bird, do so now. Place chicken breast-side up (tail should be on the bottom) in baking dish or roasting pan
Bake for 40 to 90 minutes depending on the size of the chicken (about 1 hour for a 4-pound chicken), until an instant-read thermometer inserted into the meat of the thigh reads 165°F or juices run clear when thigh is pierced with a knife.
Remove chicken from the oven and let it rest for 10 minutes before carving.
Serve and enjoy!