Roasted Chicken

Roasted Chicken

Roasted chicken is a big hit at our house. Easy and tasty is hard to beat. The trickiest part is getting the cooking time right. Chef Sara Moulton suggests cooking a 3.5 lb chicken for 45 minutes at 450*. That's great, but the chickens at our grocery store tend to be a little larger 4.5-5 lbs. I've found different minute per pound ratios, and the one I like the best is 13 minutes per pound at 450*. Roasted chicken gets a six for six something good rating, and we usually have some leftovers for soup or tacos or chicken salad or enchiladas or pot pie (the possibilities are endless).

Roasted Chicken
whole chicken.
Kosher salt
Fresh ground pepper
Olive oil

• Preheat your oven to 450*.
• Season the chicken with salt and pepper and rub with oil.
• If you want to tie up the legs and tuck the wings, you can, but it's not necessary.
• Roast uncovered, breast side up on a roasting pan for 13 minutes per pound or until juices are clear and the chicken has reached an internal temperature of 165*.
• Let the chicken rest for 10-15 minutes before carving.

Notes: Use the flavor bits on the pan and leftover bones to make chicken stock.

Question: What do you like to make with leftover chicken?