how to roast whole chicken in an oven?

Answer 1

For a simple, roast chicken (nothing else):

1. Preheat your oven to 190C/375F/Gas 5
2. Place the chicken in a roasting tin, squeeze over the juice of three lemons and place the remaining halves around the chicken. Place one garlic bulb, cut in half into the body cavity. Season and drizzle with olive oil.
3. Roast for about 45-60 minutes until the chicken is cooked through, basting once or twice with its own juices.

I think that's straightforward. You can find other roast chicken recipes (for doing something more interesting) on the BBC Food website - source link below.

Answer 2

Trim the excess fat and skin of the chicken and wash it thoroughly with cold water. Dry with a kitchen cloth. Make sure its completely dry. Rub salt all over and Keep aside
Prepare a marination with chopped garlic, french mustard, worcestershire/LP sauce, freshly crushed peppercorns, thyme or oregano depending on taste preference, oil (olive or vegetable).
Marinate the chicken with the marinade. Keep aside for 1/2 hour.
Heat the oven to 180 C.
Prepare a mire poix by roughly chopping Onions, celery, carrots, leeks, whole garlic.
Place this mirepoix in the baking tray and place the chicken on top of this mire poix. Pour the leftover marinade on the chicken.
Put the tray with the chicken in the oven.
At periodic intervals baste the chicken with the liquid that collects on the side of the roasting tray. ie. using a ladle keep pouring the liquid on the chicken.
It takes approx. 45 min for the chicken to cook. and you get to know of it when the chicken becomes a nice brown color and also if you insert the edge of a knife into the joints ( shoulder/knee) it should not ooze out blood.
The chicken is now done. Remove from the oven and serve with creamed potatoes or roast potatoes and grilled vegetables. If you serve garlic toast with it the combination is heavenly. And yes the Pinot noir is a wonderful companion.
Bon apetite!

Answer 3

Open the doors of the oven and keep the dressed chicken inside the oven. Now switch on the oven. Set the required temperature. Close the doors of the Oven. Wait for some time.

Answer 4

preheat your oven to 500 degrees;
clean the bird, take everything out of the cavity;
you can now stuff the bird with bread stuffing, but I don't like it;
place the bird on a rack in a pan;
place the whole thing in the oven immediately reduce the temperature to 350 degrees;
cook for 15-20 minutes per pound;
test the temperature in the thigh it should be 180 degrees

Alternate method

preheat your oven to 350 degrees;
clean the bird, take everything out of the cavity;
sautee 2 cut up onions, 5 cut up celery stalks, and a handful of baby carrotts in a pot that has a lid and will hold the chicken;
place the chicken in the pot and add a carton of organic chicken stock;
put the lid on the pot and place the whole thing in the oven and cook for 15-20 minutes per pound;
test the temperature in the thigh it should be 180 degrees
the bird won't brown this way but will be incredibly juicy and tender and you can then make gravy from the liquid.

Answer 5

When I roast a chicken, removed the plastic bag full of guts, soak in 1/8 cup salt, 1/8 cup brown sugar in a bowl of water covering the whole bird overnight. Drain, put a bay leaf and parsley in the cavity. Lightly oil the cooking pan, preferably deep walled dish. If you didn't soak it, just lightly oil the bird all over with cooking oil.

Cook at 185C (365C F) for 40-45 minutes each side, first on his belly and then on his back, basting with a turkey baster, dribbling the juice over the bird. The bird turns out brown, like in the cookbook photos.

Works well with a turkey also. Cooking time is longer.

Answer 6

Preheat oven to 425 degrees. Place bay leaf, thyme and garlic inside chicken cavity. Sprinkle inside and ... chicken on other side. Roast for 20 minutes. Baste. ... and scraping. Serve with chicken.

Answer 7

Preheat oven to 425 degrees. Place bay leaf, thyme and garlic inside chicken cavity. Sprinkle inside and ... chicken on other side. Roast for 20 minutes. Baste. ... and scraping. Serve with chicken.

Answer 8

Preheat oven to 180 degrees celcius. Wipe chicken clean and pat dry, Place in roasting tray. Lightly cover with butter or drizzle with olive oil. Cut onion in quaters and place inside cavity with 1 lemon halved and juiced and a few cloves of garlic. Drizzle lemon juice over and season with salt, pepper and rosemary. Cover with tin foil and roast 45 minutes. remove foil after 20 minutes and baste with juices on bottom of tray. Serve with rice, roast potatoes, glazed carrots and greenbeans.

Answer 9

marinate the chicken and put in the oven.

Answer 10

Just stick it in and turn the oven on.