How I Roast A Chicken.

It seems I’ve been a bit obsessed with chicken roasting lately, no? I get obsessed easily. Especially when something is insanely delicious. Here is how I do it!


I buy a chicken. Yes, it can be sort of scary.

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I tend to get one that is 5-6 pounds. This means it will last approximately 15 minutes in house. Someone eats for four. Not me.


I unwrap it and immediately get the worst part over with. I use tongs to pull out the gross stuff inside – the stuff that my grandpa used to insist on eating at Thanksgiving – and I set it aside. I can’t deal with this yet. I’m too immature.

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I usually pull it out and immediately place it in a large ziplock bag. Something else I normally do? Roast these chickens close to our trash pick-up day. The last thing I want it the carcass sitting in our trash for days. Bugs scare me. For real.

Then I dry the entire thing with paper towels VERY thoroughly.


I either throw it on a clean counter or a cutting board, then I coat it with salt and pepper inside and out. Lots of salt and pepper. Probably about a teaspoon each or even more? Don’t skimp.

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Oh, and this may scare you, but inspect the bird for any additional feathers that need plucking. Yeah… I know. But I promise after you do this once, it gets so much easier.


Then I cover the whole thing in olive oil, rubbing it with my hands.

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You may remember that I tried the butter and herb route before too. That was delicious, but this method is so simple and we actually think it tastes better. Crispier and more flavorful.


By this time I have most likely sliced 1-2 onions to throw in the pan.

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I have used a larger roasting pan before, and then used a small one. I gotta admit… I prefer the small. That may be wrong for some reason or another, but it totally works for me. I just make sure the pan has a larger lip on it. Obviously this also depends on the size of your chicken.


See? Fat bird in a little pan.

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I’ve stuffed it with lemons and garlic before, used different herbs and flavors, but again – this is our favorite one. We think it tastes the best. Super simple!


I’ve been roasting a 5-6 pound chicken at 425 degrees F for about 85-90 minutes. It works like a charm. While it’s roasting, I usually clean and sanitize my counter where the chicken sat.

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But before you remove it, make sure the chicken is cooked through. I use a meat thermometer and also slice near one of the legs to make sure the juices are clear. I think my mom told me that too. See? Always right.


Then I slice it so we can have the white meat of the breast and the thighs/dark meat.

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Don’t discard the carcass – use it for stock!

My days of discarding the skin are long gone too. Um, have you ever tasted the crispy skin from a freshly roasted chicken? It is pure heaven. Bliss. Utopia.


Then we eat.

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And if there is any left over, I save it for the week for lunches and dinners.


Some of you have asked why I would roast a chicken on my own – why not just buy one and spare the extra expense and time? I used to feel the same way, but there is honestly nothing that tastes as delicious after you’ve roasted a chicken. Trust me, I have brought home a lot of chicken in my life. Do you know who I’m married to? And I also sort of like this whole cooking thing. In case you haven’t noticed.


After you eat your chicken, you must follow it with something delectable.

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I didn’t forget about you – recipe coming soon!


Now who is going to roast a chicken this week?