I spoke before of the fact that you need to learn how to cook three things in order to survive….one good breakfast, one good lunch and one good dinner. Well this is the dinner. Roast Chicken is something I can make and be confident of. Everyone is always so impressed and it is really quite easy. Plus you can also make a great chicken soup after, which I will show you later. Here is a simple version for you to try….
You don’t have to cook fancy or complicated masterpieces. Just good food from fresh ingredients – Julia Child
- Roaster Chicken 7-8 lbs.
- Kosher Salt
- Fresh cracked pepper
- Softened butter
Preheat the over to 375 degrees F. Remover the giblets (I have to admit, I did leave these in one time and the whole meal was ruined. I believe more people have done it than they care to admit). Rinse the chicken inside and out. Pat dry with a paper towel. Put the chicken in a heavy duty roaster pan on a rack.
Salt and pepper the chicken well, inside and out. Loosen the skin on the breasts and insert some lemon slices under it.
Add the remaining lemon (cut up) into the cavity. Rub the softened butter all over the chicken (Messy, but worth it!). Add some water to the bottom of the pan, (this helps with broth for soup later on).
Cook for approximately 2 hours until juices run clear when the leg is cut or pulled on. (Internal temperature should be app. 165 degrees at breast and 175 degrees at thigh).
I usually shoot for 170 degrees at the breast, but that is my preference. Let the chicken sit for a bit before cutting into it. Everyone in my family loves this and that is very hard to do with five picky eaters. Serve with rice or potatoes and some seasonal vegetables. Great for leftovers also