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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 1/2-lbs) chicken, giblets removed, rinsed and patted dry with paper towels
2 tbsp unsalted butter, melted
Salt
Pepper
Paprika
Place a shallow roasting pan in the oven and heat oven to 375. Brush chicken with butter and sprinkle liberally with salt, pepper and paprika. Remove heated pan from the oven and set an oiled basket rack, V-rack or regular roasting rack in it. Place chicken on the rack wing side up. (If you are not using a basket rack or V-rack, prop up the sides of the chicken with balls of wadded aluminum foil.) Roast 15 minutes, then rotate the chicken so that the other wing is facing up. Roast for another 15 minutes, then rotate the chicken with breast side up.
Turn oven up to 450. Roast until an instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, about 25 to 30 minutes longer. Transfer chicken to cutting board; let rest 10 minutes. Carve and serve. Serves 4
Note: Basket and V-racks keep birds well above the roasting pan so that the skin on the underside browns well. A 4-lbs bird requires 60 to 65 minutes total cooking time.
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EASY ROAST CHICKEN
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Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 1/2-lbs) chicken, giblets removed, rinsed and patted dry with paper towels
2 tbsp unsalted butter, melted
Salt
Pepper
Paprika
Place a shallow roasting pan in the oven and heat oven to 375. Brush chicken with butter and sprinkle liberally with salt, pepper and paprika. Remove heated pan from the oven and set an oiled basket rack, V-rack or regular roasting rack in it. Place chicken on the rack wing side up. (If you are not using a basket rack or V-rack, prop up the sides of the chicken with balls of wadded aluminum foil.) Roast 15 minutes, then rotate the chicken so that the other wing is facing up. Roast for another 15 minutes, then rotate the chicken with breast side up.
Turn oven up to 450. Roast until an instant-read thermometer inserted in breast registers 160 degrees and in thigh registers between 165 and 170 degrees, about 25 to 30 minutes longer. Transfer chicken to cutting board; let rest 10 minutes. Carve and serve. Serves 4
Note: Basket and V-racks keep birds well above the roasting pan so that the skin on the underside browns well. A 4-lbs bird requires 60 to 65 minutes total cooking time.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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