Sunday, May 10, 2009

Roast Chicken; Perfect

Roast chicken is pretty much perfect. Great flavor. Succulent. Absolutely satisfying.

Get your oven HOT, 475. Rinse the chicken and pat the skin dry. Throw a lemon half in the cavity. Season liberally with salt & pepper. Tie the legs together and tuck the wings underneath. And roast for 50-55 minutes (3-5 lb bird), until the internal temperature is 165 and the juices run clear. Let rest for 10-15 minutes. Carve and serve. I don't carve very well. I usually only carve the breast & legs. The rest we save for picking at later.

1 comment:

Dancer in DC said...

Sometimes you're given an excuse to eat the skin.

This? Is one of those times.