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Roast chicken is one of my favorite dinners. It’s not just the flavor that makes it that way. I like meals that don’t make stand in front of stove a long time. Plus with this recipe you can use leftovers for other dinners. Ever see those recipes for how to use rotisserie chicken five ways? Instead of buying a roast chicken, you can make your own easy peasy!
Roast Chicken Made Easy
This is an incredibly versatile recipe that can be used for a variety of different meals. Eat as is, served with mashed potatoes and a simple chicken pan gravy made from the drippings. Use in chicken soup. Chill and use the meat in chicken salad, chicken alfredo, or any number of other chicken dishes.
Gather together your ingredients first. One whole chicken. Medium sized roasting pan. A whole onion. Salt, pepper, poultry seasoning, paprika, sage, garlic, and canola or olive oil.
Wash your chicken in the sink and remove the bag of giblets and any other odds and end left in the cavity. Throw these away. Dry the outside of the chicken well with paper towels and place into your roaster. Combine ⅓ – ½ cup of oil with all of your seasonings. Massage all over chicken, including under the skin on the breasts. Peel the whole onion and place in the cavity.
Place the uncovered roaster into a preheated 450 degree oven for 25 minutes. After 25 minutes turn the oven down to 325, and let cook for approximately 1 1/2 – 2 hours. Exact cooking time will depend of the size of your bird. Check the internal temperature with a meat thermometer, not touching a bone, and it is at 165 degrees. Also check the temperature inside of the middle of the onion which has been stuffed into the body cavity. 165 is the ‘safe’ temperature for cooking poultry.