How to Make a Perfect Roast Chicken
 
Prep time
Cook time
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Ingredients
  • 1 or 2 (4-5 pound) chickens, neck and giblets removed from cavity, washed and dried
  • 1 large onion, cut in quarters
  • olive oil
  • salt and pepper
Instructions
  1. First you need to make sure the neck and giblets are removed. Sometimes they are in a little bag inside the cavity, depending on how big the bird is. Rinse the inside and outside and then pat dry with a paper towel.
  2. Preheat oven to 425°F.
  3. Place the chickens on top of the rack of a roasting pan. If you don't have a rack for your roasting pan, you can also oil the bottom of the pan and then cut another onion into thick slices, lay them on the bottom of the pan and then place the chickens on top. This will keep the meat from sitting in the juices.
  4. Season the cavities of the birds with salt and pepper, and then stuff them with the onion quarters.
  5. Using baking twine, tie the legs together and tuck the wings in under the bird.
  6. Brush the skin with olive oil, or a combination of olive oil and melted butter.This will give it a great crunchy exterior. Alternatively, you can lay strips of bacon on the top of the skin, which will help baste the bird. Season the skin with salt and pepper.
  7. Roast the chickens at 425°F for 20 minutes, then 350°F for 50-60 minutes until the internal temperature reaches 180°F and the juices run clear. It may take longer depending on how big your chickens are.
  8. Remove from the oven and cover with aluminum foil for about 20 minutes before carving. This will help the juices stay in the bird and keep it moist for when you serve it. If you'd like to use the drippings to make a gravy, you can do so at that time.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2013/09/how-to-make-a-perfect-roast-chicken.html