Thursday, September 8, 2011

Classic roast chicken





Nothing fancy here. Just a nicely roasted bird with minimal seasonings. Yours truly didn't even brine this thing. What, you say? I didn't plan my day well and realized too late I had run out of time to brine. I seasoned it liberally (under skin and inside cavity) with a mix of salt, pepper, onion and garlic powders. Then it was merely a matter of how long to roast at 350. It was, after all a 5 lb roaster bird. This is where my electronic thermometer comes in. After 1 1/2 hrs. the chicken was at a perfect 165 degrees. 10 minutes rest and then we had a wonderful dinner, extended by some homemade cole slaw and an ear of corn apiece. I had a truly happy tummy. And there was a lot of chicken leftover.

4 comments:

Jenn said...

Mmmm... sounds simple and delightful! Can't wait for it to start cooling off so I can use my oven more! I'm suddenly craving roasted chicken!

Pam said...

A roasted chicken is wonderful comfort food. Your whole meal sounds like it was delicious.

Pegasuslegend said...

I don't think I have ever seen a more perfectly roasted chicken skin omg I love it! What a wonderful color, crispy I can taste it!

Chris said...

The best thing about roast chicken is how flexible it is for leftovers.

You didn't brine? Must be a cold day in hell ;)

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