SIMPLY ROASTED CHICKEN
"We roast our chickens at a high temperature to give them crackling-crisp skin and deep flavor. We have found that placing the bird on a roasting rack allows the heat to surround it and brown it evenly."
1 chicken, about 3 1/2 pounds
1/2 lemon, cut in half
Kosher salt and freshly ground black pepper to taste
1 fresh thyme sprig
1 fresh rosemary sprig
10 large fresh basil leaves
Preheat the oven to 450 degrees F.
Rub the inside of the bird with the cut lemon. Season inside and out with salt and pepper. Drop the herbs into the cavity of the bird and tie the bony ends of the legs together, covering the opening of the cavity. Twist the wing tips behind the thick part of the wings.
Place the bird on a roasting rack on a baking sheet. Roast until the skin is golden and crackling crisp, 35 to 40 minutes. Reduce the oven temperature to 350 degrees F and roast the bird for 25 to 30 minutes longer. Test the doneness of the bird by piercing the thickest part of the thigh with a thin-bladed knife. The juices should run clear. Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving.
Makes 4-6 servings
Source: Recipes from Home by David Page and Barbara Shinn
"We roast our chickens at a high temperature to give them crackling-crisp skin and deep flavor. We have found that placing the bird on a roasting rack allows the heat to surround it and brown it evenly."
1 chicken, about 3 1/2 pounds
1/2 lemon, cut in half
Kosher salt and freshly ground black pepper to taste
1 fresh thyme sprig
1 fresh rosemary sprig
10 large fresh basil leaves
Preheat the oven to 450 degrees F.
Rub the inside of the bird with the cut lemon. Season inside and out with salt and pepper. Drop the herbs into the cavity of the bird and tie the bony ends of the legs together, covering the opening of the cavity. Twist the wing tips behind the thick part of the wings.
Place the bird on a roasting rack on a baking sheet. Roast until the skin is golden and crackling crisp, 35 to 40 minutes. Reduce the oven temperature to 350 degrees F and roast the bird for 25 to 30 minutes longer. Test the doneness of the bird by piercing the thickest part of the thigh with a thin-bladed knife. The juices should run clear. Transfer the bird to a cutting board and let rest for 10 to 15 minutes before carving.
Makes 4-6 servings
Source: Recipes from Home by David Page and Barbara Shinn
MsgID: 372000
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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