Classic Roast Chicken II

"In ‘Williams-Sonoma: Essentials of Roasting’"
 
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Ready In:
1hr 30mins
Ingredients:
7
Serves:
6
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ingredients

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directions

  • If the giblets and neck are in the chicken cavity, remove them and discard.
  • Remove and discard any pockets of fat from the cavity.
  • Rinse the chicken and pat dry with paper towels.
  • Brush or rub the chicken all over with olive oil, and season inside and out with salt and pepper.
  • Place the onion, parsley, and thyme in the cavity.
  • Tuck the wing tips under the back.
  • Tie the legs together with kitchen string.
  • Oil a v-shaped roasting rack and place it in a roasting pan just large enough to hold the chicken.
  • Place the chicken on the rack and allow it to stand at room temperature for 30 minutes.
  • Position an oven rack in the lower third of the oven and preheat to 500 degrees.
  • Roast the chicken until a thermometer inserted into the thickest part of a thigh away from the bone registers 170-175 degrees, 50-60 minutes.
  • Remove the pan from the oven.
  • Slip the handle of a wooden spoon or a pair of tongs in the chicken cavity and carefully tip the bird, draining the liquid from the cavity into the pan.
  • Transfer the chicken to a platter or carving board, remove the string and tent with foil.
  • Let rest for 10-15 minutes.
  • Discard contents of the cavity, then carve the chicken and serve.

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