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How to Roast a Chicken

December 2nd, 2011 Cooking

Not only is roast chicken one of the staples of any cook's repertoire, it's one of the easiest and most delicious meals that you can prepare. There are a lot of extra touches you can give the dish for a boost of flavor, but even the simplest roasted chicken is going to taste wonderful. At the very least, all you need is a chicken, some olive oil, salt and pepper.

If the chicken is frozen, put it in the refrigerator and allow it to defrost - this can take a day or two. You can speed up the process by putting it inside a pot of cool water (warm water can breed bacteria), pouring it out and refilling every half hour. You can also defrost it in the microwave. Once this is done, remove the bird from its protective wrapper and rinse it thoroughly under cold running water. Using paper towels, pat the chicken as dry as you can.

Preheat your oven to 400 degrees. Next, place the bird on a cutting board with the back facing you. Spread the legs apart and reach inside the cavity. Pull out whatever you can get your hands on, but don't worry about any small bits that get left behind.

Place the chicken in a large oven-safe pot and give it a nice coat of olive oil. Sprinkle as much salt and pepper as you desire and place it in the oven. As a general rule of thumb, you should roast a chicken for about 20 minutes per pound, plus an additional 10 or 15 minutes. So a five pound bird should cook for just under two hours.

Every 30 minutes or so, pull the pot out and use a baster or a spoon to re-coat the skin with juices. Once finished, let it rest for 15 or 20 minutes, and you're done!