Roast Chicken Joy Of Cooking Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Steps:

• Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet.
• Remove the neck and giblets from, then rinse at pat dry 1 whole chicken.
• Generously rub the body and neck cavities and sprinkle the skin with salt.
• Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter.
• Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer.
• If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F
• The total roasting time for a 4-pound bird will be 55 to 65 minutes.
• For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound.
• Remove the chicken to a platter and let stand for 10 to 15 minutes.
• Carve and serve.

Steps:

• 1 Position a rack in the center of the oven. Preheat the oven to 400°F Lightly oil a shallow roasting pan or baking sheet. 2 Remove the neck and giblets from, then rinse at pat dry 1 whole chicken. 3 Generously rub the body and neck cavities and sprinkle the skin with salt. 4 Arrange the chicken breast side up in the pan. Brush the breast and legs with melted butter. 5 Put the chicken in the oven and roast. If you prize moist breast meat, consider the chicken done when the thickest part of the thigh exudes clear juices when pricked deeply with a fork and registers 170°to 175°F on an instant-read meat thermometer. 6 If you like the dark meat falling off the bone and are willing to risk a dry breast, roast until the thigh registers 180°F 7 The total roasting time for a 4-pound bird will be 55 to 65 minutes. 8 For larger birds, figure 1 hour for the first 4 pounds, plus about 8 minutes for each additional pound. 9 Remove the chicken to a platter and let stand for 10 to 15 minutes. 10 Carve and serve.