Easy weeknight dinners: How to roast a chicken

Easy weeknight dinners: How to roast a chicken

Posted on April 28th, 2009 by Jessica Alfreds

This is a foolproof guide to the best roasted chicken you’ve ever made. Go out and buy the best whole chicken you can afford (yes! it really does make a difference), then:

Step One: Buy a disposable roasting pan — if you have to spend three hours scrubbing your roasting pan you probably won’t cook as often and that’s no good.

Step Two: Preheat your oven to 375 degrees.

Step Three: Rinse your chicken inside and out and then dry it with paper towels. Place it in the roasting pan.

Step Four: Chop up a stick and a half of butter (preferably unsalted) and stuff several butter pieces under the chicken’s skin. Also throw a few pieces of butter into the roasting pan and a few inside the bird’s cavity.

Step Five: Heavily sprinkle the whole bird with salt and freshly ground black pepper. Make sure you get all sides. Then drizzle some olive oil over the chicken.

Step Six: Position the chicken in the pan with the breast down and put it in the oven for about an hour. After an hour, turn the bird over and roast with the breast side up for about 30 minutes more. When the chicken is done the skin on the breast will be brown and crispy and the thigh meat will read 175 degrees on a meat thermometer.

Step Seven: After letting it rest in the roasting pan for at least 15 minutes, carve your chicken and serve with some classic sides, such as mashed potatoes and sauteed spinach. One of my all-time favorite meals!

Easy Weeknight Dinners is published every Tuesday at noon.

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Jessica Alfreds

Jessica Alfreds is a Chef, Caterer, and Event Planner based in New York City. She is currently working on her first cookbook, teaching herself how to sew, and attempting to live a purposeful life. Jessica is a 3rd generation New Yorker and currently resides in the East Village. Visit jessicaalfreds.com.