Roast Chicken
This is a high-heat method of roasting a chicken that cooks the bird quickly but keeps it surprisingly moist and delicious. Don’t take it out of the oven too early based on the dark color of the skin; test with an instant-read thermometer. And don’t forget to save the leftover meat and bones for the next day’s Chicken Noodle Soup on page 20 of our Winter 2012 issue.
Roast Chicken
A quick and easy high-heat roast chicken recipe that delivers juicy, flavorful results. Serve as a hearty winter main dish and save leftovers for soup.
Ingredients
- 1 whole chicken, farm-raised (3-4 pounds), wing tips removed
- Salt
- Pepper
- Butter
- Sprig rosemary
- 1 lemon, cut in half
Instructions
- Rub chicken with salt and let it come to room temperature. Preheat oven to 500°.
- Place in a roasting pan and add a few pats of butter on top and stuff the cavity with the rosemary and lemon halves. If you like, you can tie the legs together or truss with some string. Add a little more salt and pepper on top so it is amply coated.
- Put in the oven breast up and legs first. Roast for approximately 50 minutes, or until the internal temperature reaches 165° and the juices run clear. Take out of the oven, place the chicken on a carving board and let it rest for 10–15 minutes. Carve the chicken and place all pieces on a serving platter. Drizzle with any pan juices and serve.
Notes
Save any leftover pieces and the carcass for the Chicken Noodle Soup recipe on page 20 of our Winter 2012 issue.
Nutrition
Calories: 344kcal | Carbohydrates: 3g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 110mg | Potassium: 333mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 17mg | Calcium: 24mg | Iron: 2mg
