Total cost: $6.64/Cost per serving: $1.66. Rotisserie chicken from the supermarket deli can be a convenient and inexpensive option. But roasting your own bird allows you to control the quality of the ingredients, the overall flavor profile, and the amount of sodium. Cooking a chicken breast-side down helps keep the white meat juicy. Reserve carcass and juices in the broiler pan to make Homemade Chicken Stock.
1 (4-pound) whole chicken
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 garlic cloves, peeled
1 small lemon, quartered
How to Make It
Preheat oven to 400°.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine 1 teaspoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the salt mixture under loosened skin. Lift wing tips up and over back, and tuck under chicken. Place garlic and lemon in body cavity. Place the chicken, breast side down, on a broiler pan. Bake at 400° for 1 hour or until a thermometer inserted in the meaty part of thigh registers 165°. Let stand for 10 minutes. Discard skin.
This is now my stand-by roast chicken recipe - there are two keys to make it even more perfect = (1) use a thermometer that sits outside of the oven and notifies you when the chicken has reached the correct temp (2) heat the roasting pan with the oven, it cuts down on cooking time.
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