Roast Chicken

Roast Chicken
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This is a go-to recipe in KIlKenney Kitchen. The easy cooking method produces a juicy, delicious chicken every time. I think it pays to get a good quality chicken in the recipe. I typically buy a few of them when they are on sale at my local coop or the farmer's market. I love to use my Lodge Cast Iron pan to roast a chicken, but any roasting pan works wonderfully. Roast an extra one and use it throughout the week.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Roast Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a go-to recipe in KIlKenney Kitchen. The easy cooking method produces a juicy, delicious chicken every time. I think it pays to get a good quality chicken in the recipe. I typically buy a few of them when they are on sale at my local coop or the farmer's market. I love to use my Lodge Cast Iron pan to roast a chicken, but any roasting pan works wonderfully. Roast an extra one and use it throughout the week.
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 400 degrees
  2. Take the chicken out of the refrigerator about 30 minutes before cooking. Place it, breast side up, in a Cast Iron Skillet or other roasting pay and dry it off with a paper towel
  3. Cut the lemon into large pieces. This is the perfect place for the less than beautiful lemons hiding in your refrigerator drawer.
  4. Peel the garlic
  5. Place the lemon pieces and whole garlic cloves into the cavity of the chicken. Feel free to add any herbs you like as well.
  6. Grab your kitchen string (if you have some). I use it for a variety of recipes, so it's worth buying some next time you're at the grocery store. No worries if you don't' have it, the chicken will still be terrific.
  7. Using a long piece of the kitchen string, tie the chicken legs together in front of the cavity. This will help the chicken to stay together and cook evenly.
  8. Brush the chicken with the 1 tablespoon of olive oil
  9. Sprinkle the chicken with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper
  10. Roast the chicken for 50 minutes and check it. The chicken is done when it measures 156 degrees on a meat thermometer at the thickest part of the thigh, the legs and wings move loosely and the juices run clear. It will take between 50 minutes and an hour and a half depending on your oven and the size of the chicken.
  11. Let the chicken rest for about 15 minutes before carving to let the juices absorb back into the meat
  12. Share this delicious Roast Chicken along with your favorite side dishes like mashed potatoes or curry roasted cauliflower. It's always a hit with family and friends.
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