Ingredients
-
4 1/2
-
-
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Basic Roast Chicken,This is a simple, easy recipe for roasting a whole chicken. It pretty much guarantees crisp salty skin, and properly cooked white AND dark meat at the same time. [This is from The Naked Chef (Jamie Oliver).],This was perfect!!! I needed a good, basic recipe for roasting chicken and this fit the bill. The meat was moist and tender, the skin crisp and salty, as advertised. DELICIOUS!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Place Your Roasting Pan in the Oven, and Preheat to 425 Degrees. |
|
2
Done
|
Wash the Chicken Inside and Out With Cold Water. Pat It as Dry as Possible With Paper Towels. |
|
3
Done
|
With a Sharp Knife, Make 3 or 4 Slashes Across Each of the Thighs. |
|
4
Done
|
Rub the Entire Chicken, Including the Interior Cavity, With Olive Oil, and Then With Salt and Pepper. |
|
5
Done
|
Carefully Separate the Skin of the Breast from the Meat, and Work Some Olive Oil, Salt, and Pepper Into the Gaps With Your Hand. |
|
6
Done
|
Tuck the Wings Up Under the Back of the Chicken. Cross the Legs, and Tie It Up as Tightly as Possible With Kitchen Twine. |
|
7
Done
|
Pull the Hot Tray Out of the Oven, and Place the Chicken on It Breast Side Down. Return to the Oven and Cook For 5 Minutes. |
|
8
Done
|
Turn the Chicken Over Onto the Other Breast, and Cook Another 5 Minutes. |
|
9
Done
|
Turn the Chicken on It's Back, and Cook For 1 Hour. |
|
10
Done
|
Let It Rest For 5 - 10 Minutes Before Serving. |
