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Our Favorite Roast Chicken





Yields
Makes 6 to 8 servings

Notes: Consider this basic recipe a blank palette on which to layer flavors--herbs under the skin and in the body cavity, other seasonings with the salt and pepper over the skin, or embellishments to the pan juices afterward.

Our Favorite Roast Chicken




James Carrier
 1 chicken (6 to 8 lb.)
  Salt and pepper
Step 1
1

Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry.

Step 2
2

Sprinkle chicken lightly with salt and pepper. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan.

Step 3
3

Roast in a 425° regular or convection oven until a thermometer inserted through thickest part of breast to bone reaches 170°, or 180° through thickest part of thigh at joint, 1 1/4 to 1 3/4 hours. If drippings start to smoke, tilt pan, skim fat and discard; then add about 1/4 cup water.

Step 4
4

Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan. Set chicken on a rimmed platter and let rest in a warm place about 15 minutes.

Step 5
5

Meanwhile, skim and discard fat from pan. Stir juices to release browned bits and pour through a fine strainer, if desired, into a small bowl. Carve chicken and serve with juices. Add salt and pepper to taste.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 392Calories from Fat 55
% Daily Value *
Total Fat 24g37%

Saturated Fat 6.6g33%
Cholesterol 134mg45%
Sodium 128mg6%
Total Carbohydrate 0.0g0%

Dietary Fiber 0.0g0%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.