Sunday, January 10, 2010

Roasted Chicken

Easy and delicious recipe for a whole roasted chicken.

Yield: 4-6 servings


1 whole frying chicken
garlic salt
seasoned salt
lemon pepper


1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid.

3. Bake chicken for about 30 minutes per pound at 325 degrees. I find that the chickens I usually cook are about 5 pounds and I can bake them for at least 2.5 hours, but up to 3.5 hours, with success. It seems like the ones baked for at least 3 hours are the most tender!

4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp!). Remove chicken and place, breast side up, on a plate to serve. The juices left in the baking dish make a great gravy!

This can also be done very successfully in a crock pot.  Cooking time varies according to crock pot.  When cooked 6-7 hours on low in my crock pot, it was juicy and tender.

This would also be a very easy recipe to modify.  It would be excellent with barbecue sauce, rosemary, or cooked with vegetables.  I’ve also chopped up the chicken and frozen it to use in other recipes. 


Laura said...

We tried this the other night and it was DELICIOUS! Thank you for the recipe!