One of the easiest and best received entrees of all is a whole, roasted chicken. When you serve one, it’s like a Mini-Thanksgiving dinner. Increasingly, people just pick up a whole rotisserie bird from Sam’s or Costco and hope they haven’t been languishing under the heat lamps too long. I like to do my own birds. Cooking a whole chicken is not rocket science. Just make sure the chicken is done and it’s good, but I have a special way to cook a whole chicken that is crispy on the outside and juicy inside – and it makes wonderful gravy.
First, pat the chicken dry inside and out with paper towels. This assures a nice, crispy skin. Cover the chicken outside and in with melted butter, then generously apply your seasonings. Use what you like – salt, pepper, herbs, etc. Use your favorites and plenty of them. I personally use salt and pepper, garlic powder, a split lemon in the cavity, and a chicken seasoning rub. Apply the melted butter first so your seasonings will adhere.
But here’s the secret. Put the chicken in a pre-heated 425 oven for exactly 15 minutes, then cut the temperature back to 350 and cook for an additional 20 minutes per pound. Don’t overcook. Bring the internal temperature of the thickest part of the thigh to 165 and you’re good to go. While the beautifully roasted bird is resting, whip up some gravy, serve with mashed potatoes and – yes – it’s like a Mini-Thanksgiving dinner.
Perfectly Roasted Chicken
½ stick melted butter
1 whole chicken (5/6pounds)
1 fresh lemon cut in half
Lots of coarse sea salt
Pepper
Garlic powder to taste
Your favorite chicken rub
(other herbs optional)
