how to roast chicken in an oven?

Answer 1

Wash and pat the chicken dry. Mix together some oil, salt, pepper, paprika and garlic powder and rub all over the chicken. Stuff a quartered onion into the cavity. Place in a roasting pan. Cook at 450 degrees for 15 minutes and then lower the temperature to 350 degrees and cook for an additional 20 minutes per pound. Make sure the internal temperature is 165 degrees (do not measure temperature in the breast...it cooks faster...measure in the inner thigh). NEVER cover it. You want nice, crisp skin, don't you? YUMMY!

Answer 2

1

Answer 3

If roasting a whole chicken, wash it thoroughly, pat dry with a paper towel. In a small mixing bowl, add two tbsps of softened butter, 1 tsp garlic powder, 1/2 tsp black pepper, 1 tsp kosher or sea salt, 1 tsp dried rosemary.

Mix into a soft paste.

Rub mixture all over chicken.

Cut 1 lemon in quarters and stuff inside cavity of chicken. Secure chicken with string.

Place chicken breast side up in a roasting pan with chopped onions, baby carrots, chopped celery, and chopped green and/or red peppers and 1 cup of chicken or vegetable broth.

Bake covered in a preheated 350-degree oven for 40 minutes, basting every 10 minutes. Remove cover and bake an additional 15 to 20 minutes until golden brown and when the juices run clear after piercing a toothpick into the thickest part of the thigh.

Always allow the chicken to sit for about 10 minutes before carving. Remember to remove string before serving.

Answer 4

Chop an onion fairly finely and mix it with some crushed garlic. Rub this goo under the skin of the chicken as best you can, and smear the rest inside the body cavity. Rub a little margarine or butter or even olive oil into the skin of the chicken and lightly salt the skin. Wrap the whole thing in foil, leaving a little hole to vent at one end. Put it in a baking pan (with sides, in case the foil leaks) and bake at 350 degrees Fahrenheit for about an hour. Open the foil for the last 15 min if you like crispier skin. Check for doneness by poking a meat fork into the thick part of the chicken. When the juices run clear, it's done.

If you only have powders, mix a little onion powder and garlic powder into a little margarine and use that as your rub.

Answer 5

I bought this wonderful roaster pan that the chicken sits on rather than laying down. The funnel it sits on can be filled with wine, beer or any liquid of your choice. The oven should be set at 325. If on the grill, it must be done with indirect heat. Whether on the grill or in the oven, a 4-5 lb. chicken usually takes about an hour. I usually marinade it first and baste while it's cooking. This makes a super moist chicken.

Answer 6

Chicken Roast.
Roast in a preheated 180C (350F) for 25 minutes per lb, add 20minutes if it is stuffed.
If cooking covered or in an oven bag reduce time to 18 minutes per lb.
For a crisper skin (open bag) increase temperature to 200C (400F) for the last 10-15 minutes.
Allow to rest in a warm place for 10-15 minutes.
Stuffing.
4 onions, 2 Cups of bread crumbs, 40g (1.5 ozs.) melted butter, salt, pepper and powdered sage to taste; 1 egg or a little milk. Combine.

Answer 7

rinse whole chicken-unpack paper inner packet--clean cavity of chicken--tie legs and tuck in wings so chicken will hold together.

Brush chicken with butter, add salt and pepper--put a bit of foil on top of chicken for first part of baking.

Put small about of water in bottom of heavy pan with tight lid.
Add some onion and celery, few Wylers chicken granules. Put chicken in pan, cover with tight lid. Roast in 350 overn.

Check after 1 hour--if not done, bake another 1/2 hour ---check after that till done. Uncover chicken last 15 min of baking so it will brown on top.

Answer 8

I grew up eating roast chicken every Sunday. We used to get our chickens whole and cut them up then too. We coated each piece of chicken in flour with salt and pepper added to it, then fried it in our cast iron frying pan until it was golden brown. Then we left it in the same cast iron skillet and covered it tight with aluminum foil and place the whole pan in the oven at 350 degrees for at least one hour. Then remover from oven and place chicken on a platter. Add one to two cups water to cast iron pan with the chicken fryings in and bring to a simmer. Scraped the sides of the pan to get all the baked on flavor into liquid for your gravey. Then add either flour and milk mixture to thicken for gravey or a cornstarch and milk mix.

Answer 9

I take some fresh rosemary from my herb garden and put it in a blender with some evoo and blend it well, then pour over whole chicken and put in oven at 350 for about hour and half maybe, pull on thigh to see if it is tender, or done to your taste. yum oh
and I salt and use coarse ground black pepper generously

Answer 10

You throw it in an oven and press numbers.