ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Our Favorite Roast Chicken

James Carrier
Yield Makes 6 to 8 servings
Notes: Consider this basic recipe a blank palette on which to layer flavors--herbs under the skin and in the body cavity, other seasonings with the salt and pepper over the skin, or embellishments to the pan juices afterward.

Ingredients

  • 1 chicken (6 to 8 lb.)
  • Salt and pepper

Nutrition Information

  • calories 392
  • caloriesfromfat 55 %
  • protein 42 g
  • fat 24 g
  • satfat 6.6 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • sodium 128 mg
  • cholesterol 134 mg

How to Make It

  1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry.

  2. Sprinkle chicken lightly with salt and pepper. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

  3. Roast in a 425° regular or convection oven until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water.

  4. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter and let rest in a warm place about 15 minutes.

  5. Meanwhile, skim and discard fat from pan. Stir juices to release browned bits and pour through a fine strainer, if desired, into a small bowl. Carve chicken and serve with juices. Add salt and pepper to taste.