I made my first roast chicken when I was 12. I doubt it was my choice. I was probably instructed to do it by my mother. What confidence she had in me to make something as significant as a roast chicken at such a young age. I don’t know that I would be able to give either my Faithful Assistant or the Teenager the same task.
If you’ve never made a roast chicken, you are missing out on one of the greatest culinary gifts. Not only is roast chicken you make in your own home one of the best tasting foods, you can really get a lot out of it. If you don’t believe me, please see my post from earlier this year Chicken, Chicken, Chicken, Chicken!
Here are my instructions for what I think is a very wonderful..
One 5-6 lb roasting hen
Salt and pepper
1. Remove the bag of stuff from the chest cavity of the chicken and throw it away.
2. Place the chicken in a roasting pan that is at least two inches deep with the wings tucked delicately underneath and the pop-up timer on the top.
3. Season with the poultry seasoning and salt and pepper. Some people put seasoning on the inside of the chicken. I don’t. Just on the outside. No butter either.
4. Bake at 350 for 2 hours (more for a bigger chicken). The chicken is done when the little timer dealie-bobby pops up. If you don’t trust that, cut into it near the leg and if the juices come out clear, it’s definitely done.
We can get two dinners for four out of one chicken. Your results will vary, depending on the size and appetite of your family. Feel free to play around with the seasoning. Herbe de Provence would be pretty good. So would Tuscan herbs. I will probably switch it up the next time I make a chicken.
Would you like to print this recipe and share with some younger cooks in your house? Here’s a PDF of the recipe! roastchicken