How to Roast a Chicken

First, I usually attack those skinny legs and those ugly feet.  Then, I move onto the fact that the stupid bird has wings but can't fly.  There's always that whole "crossing the road" debacle, but that's hitting below the belt.  ... Oh, roast... as in the oven!  That's even easier.  Roasting chickens is one of my go-to stables for Sunday evenings.  The time and effort to prep one is minimal, but you do have to wait for the bird to finish cooking.  I was surprised to learn that several of my friends had never tried for fear it was difficult, but scout's honor, anyone can roast a chicken!

Roast Chicken

Difficulty: Easy!

Time: Max of 15 minutes of prep, 1.5-2 hours roasting

Serves: Different birds, different servings.  My husband could probably finish off an entire chicken on his own, but that's another story.
Requires: Something to roast it in - I usually use a 9x13 or my turkey roaster

• chicken
• oil (canola, olive, and peanut all work well)
• cooking spray
• extras optional (herbs, seasonings, etc)

1. Preheat your oven to 350.  Thoroughly clean a side of your sink.  Spray your roasting pan of choice with cooking spray and sit it next to your thoroughly clean sink.  Salmonella = bad mojo, so let's skip it, hm?
    
2. Carefully cut the wrapper off of the chicken and avoid piercing the skin.  Remove any organs from inside the bird and rinse the bird all over, inside and out.  (And yes, that is a chicken's behind staring you in the face below).  For those not in the know, there are openings on both ends of a chicken or turkey; check both for the organs.  I usually throw them out, I know some people cook them separately.  To each their own!
    
3. Pat the chicken dry and transfer to it's roasting pan.  If you want the bird to crisp all around, put an oven-safe rack of some kind in the bottom of the pan.  I used to do this, but since I generally carve the chicken before it makes it to the table, I stopped caring what the bottom of the chicken looks like.  I skip an extra dirty dish to clean and just let the bottom of the chicken stew in it's own juices.  Coat with the oil of your choice all over.
   
4. Do no salt.  I'm not kidding.  Don't do it.  You can season the crap out of this guy now, before baking, but avoid salt.  You'll get a juicier bird if you add salt once he's done roasting.  If you want to put herbs/seasoning under the skin, peel the skin carefully off the breast so that you can slide a finger or two between the breast and the skin.  Rub your seasoning between this gap for a flavorful bird.  In this case, I'm making a sauce to top my chicken with, so the bird is getting nothing but olive oil.
   
5. Bake at 350 until the breast shows 180.  I sometimes bake the chicken with the thermometer in place.  Avoid stabbing your chicken over and over again as you're taking it's temp; you'll let out the juice.  Just make sure you are testing the thickest part of the breast without hitting bone.  In the end, the bird will come out beautifully (see pic above)!  Let it sit for at least five minutes before carving, season to taste with salt and pepper.