Roasted chicken

Every cook should be able to roast a chicken without having to give it a second thought. Throw a chicken or two in the oven on Sunday afternoon, and there will be chicken to use throughout the week - fried rice, quesadillas, salads, sandwiches, enchiladas, soup. I could go on and on. This recipe is that flexible. The hardest part is learning to carve it, but you will master this with time and practice. Please read the iwannabeacook’s Roast chicken blog for more information and watch the video on How to carve a roasted chicken.

  
    Recipe serves
    Active time
    Total time
  

    3 - 4 people
    15m
    1h 30m
  

  
    Special equipment needed
  
    Roasting pan or cast iron skillet
  
    Roasting rack, optional
  
    Basting brush, optional

  
    Ingredients
  
    1 5-pound chicken, washed and dried
  
    1/2 - 1 tablespoon olive oil
  
    1 teaspoon dried spice of your choice, see Variations below
  
    1 teaspoon salt
  
    1/2 teaspoon pepper

  
    Timing
  
    • Most people use the rule of 20 minutes per pound to cook a chicken, but I follow Julia Child’s method for estimating the time. 45 minutes + 7 minutes per pound.
  
    • So, a 5 pound chicken will take 45 minutes + (5 pounds * 7 minutes) = 45 + 35 = 80 minutes.

Instructions
• Preheat oven to 425º.
• Remove anything that is in the cavity of the chicken. Sometimes there will be a package containing the giblets (neck, heart, liver, etc.). You do not want to cook the chicken with this in the cavity. As a note, in a whole turkey, there can be a package in both cavities, so check carefully.
• Dry the chicken, inside and outside, and coat it on all sides with the olive oil. Sprinkle with salt and pepper. This is the most basic chicken; see Variations below for more ideas. Put the chicken in a roasting pan with a rack or simply in a cast iron skillet.
• Roast the chicken for 30 minutes. Turn the heat down to 375º. Cook the chicken 50 minutes more, basting every 20 minutes or so with the pan juices if you want. The juices should run clear when you cut the skin between the leg and breast.
• Remove from the oven. At this point, the chicken can rest or it can be carved.

  
    Variations
  
    • Fresh herbs: rosemary is wonderful sprinkled on top.
  
    • Spices: sprinkle with dried thyme or oregano.
  
    • Ethnic: sprinkle with curry powder, za’atar, or chili powder.
  
    • Stuff the cavity with lemons, onions, and/or garlic.

  
    Storage
  
    • When cool, cover, and refrigerate. You can store the chicken whole or cut-up for 3 - 4 days in the refrigerator.

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