Roasted Chicken

Our cooking club theme this month was ‘Cook What You Fear’. Turns out, we all had different fears, and dinner included Stuffed Artichokes, Clams, Roasted Chicken, Twice Baked Potatoes, and Chocolate Layer Cake.

I had never cooked a whole chicken before; reaching inside the chicken to clean the cavity definitely scared me. It was time to overcome my fear, and this is the recipe I used. As everyone promised me, it was easy, and the chicken was moist and flavorful.

1 (3-3 1/2 lb) whole chicken
2 T oil
2 T melted butter
1 1/2 T salt
1 t garlic powder
1/2 t black pepper
1/8 teaspoon cayenne pepper

Rinse the chicken inside and out well under cold water, then pat dry using a paper towel. In a small bowl mix the oil and melted butter until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with salt, garlic powder, black pepper and cayenne. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired).

Roast the chicken at 450F for 20 minutes, then reduce the heat to 400F and continue roasting for about 40 minutes, or until the internal temperature reaches about 175F to 180F. Cover with foil and let sit for 15 minutes before slicing. Do not slice before that time or the juices will flow out.

-Adapted from RecipeZaar (Kittencal)

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