Roasted Chicken: Oven-Roasted Perfection

Roasted Chicken: Oven-Roasted Perfection


Create a Roasted Chicken that's full of rich and savory flavors. A classic and satisfying dish. This is the most tender, juicy chicken ever! I have made cornish hens like this as well, just adjust the baking time. Can't wait until Thanksgiving to do a whole turkey!

Roasted Chicken: Oven-Roasted Perfection



Cook time: 1 Hr  Prep time: 15 Min  Serves: 4-6
Ingredients
5-6 lb chicken, whole
1 c mayonnaise
1 tsp salt
½ tsp pepper
1 tsp onion powder
¼ tsp paprika
Directions
Test Kitchen Tips: Ours took a little longer to bake than suggested. Make sure to use a meat thermometer to check the chicken is 160 degrees.
1. Preheat oven to 425 F. I use the roast feature on my oven but you can use the regular bake setting. Prepare a broiler pan with cooking spray or use a pan with a wire rack. Remove anything inside the chicken and rinse it. I spatchcocked mine. To do that, cut all the way up each side of the backbone and discard the backbone or use it to make stock. Turn the chicken over and press down firmly. Kitchen shears are a must here.
2. Pat chicken dry with paper towels.
3. In a small bowl, mix the remaining ingredients.
4. Using your clean hands, slather the mixture all over the chicken. Make sure you get all of the skin covered. The underside doesn't really need it but if you want, go for it. Place chicken skin side up on the pan.
5. Place chicken in a hot oven and reduce heat to 400.
6. Roast for 15-20 minutes and check it. If it is browning, place a sheet of foil over the top. Don't seal it around the pan. Just let it lay loose on top. Bake for another 35-45 minutes, depending on the size of your chicken. Bake until a thermometer reads 160⁰.
7. Remove from oven and let it sit with the tented foil over it for about 7 minutes. Serve hot!

Post a Comment

0 Comments