Thursday, November 11, 2010

Salt and Pepper Roasted Chicken

I have made this recipe several times now, and it just keeps getting better and better. I used to try to put all sorts of spices on top of the chicken, stuffed inside of the chicken, stuffed in between the skin and the chicken (not that there is anything wrong with any of that), but this is a simple way to have roasted chicken even on a weeknight - golden brown, juicy and delicious.



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Salt and Pepper Roasted Chicken

whole chicken, thawed
salt and pepper

1) Preheat oven to 350 degrees
2) Rinse a thawed whole chicken under cool water and dry thoroughly with several paper towels
3) Place toweled dried chicken in a roasting dish, fold wing tips behind the bird, and sprinkle with salt and pepper
4) Bake in the oven for 1 hour to 1.5 hours until golden brown and thermometer in the thigh area reads 165 degrees
5) I carve a chicken like Alton Brown carves a turkey

1 comment:

  1. There are foodies and then there are foodies. I'm glad for your discriminating good taste. Keep em comin'

    ReplyDelete

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