Cook whole chicken in oven?

Question

I want to cook one for thankzgiving

Answer 1

Take a whole chicken, wash, pat dry, put in roast pan or casserole dish. Pour olive oil over it add season salt and
Bake at 350* F for an hour,or until the leg bone pulls gently off with ease or until you have clear juices, basting with drippings every 10-12 minutes.

Answer 2

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

--Ina Garten

Answer 3

Buy a chicken labeled "roaster".

Wash it well inside & out, place it a roasting pan.

Rub the skin with butter.

Stuff the chicken if desired.

Add 1 c water or broth to the pan.

Cover tightly and roast for 15-20 minutes per pound. Internal temp should test 170 degrees F on a meat thermometer stuck into the breast, (don't let it touch the bone).

Uncover for 20 minutes at the end of baking to let it brown.

Answer 4

Okay. Go for it. I use Reynold's cooking bags. Just put the chicken in, tie it, poke a couple holes for steam. Put it in a large pan and bake. It gets done in almost 1/2 the time and is so juicy. Make sure you remove the giblets (neck, liver, etc) from inside the chicken.

Answer 5

make sure you get a roasting chicken... you'll like how it turn out.