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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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9/12/2011

Simple Roast Chicken

One of my favorite meals to make is a simple roast chicken.  I don't have a real recipe, I just kind of wing it.

What goes under the skin of the chicken.

Half a stick of unsalted butter softened
Poultry Seasoning
Thyme leaves
Onion Powder
Sage leaves
What goes on the skin.

Half stick of unsalted butter softened
Kosher Salt
Fresh black pepper

It doesn't look to pretty now.


Roast at 425 for about 30 minutes then reduce the heat to 375 for 30 to 45 minutes.


Woops, I ripped the leg off before I took the picture. 

2 comments:

Zoe said...

I'm admiring the perfect golden brown colour of this roast...Yum!

Seeker of the Narrow Gate said...

I am curious about the pan the chicken is on. What is it called? I think I got one of those with my oven. How would the chicken cook in a 9x13 glass pyrex? I think it would be sitting in more juice. Is it bad for it to sit in the juice? Obviously, I usually don't cook a whole chicken, and I want to try it!!!

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