CHICKEN, OVEN ROASTED
Simple elegance when done this way.
1-3 five to seven pound fryer(s)
Aromatics for flavoring (chipotle pepper spread; sage; tarragon; etc)
EVOO as needed
*Prepare whole chicken by washing and patting dry. Gently lift breast skin and butter or oil; then add aromatics as desired under the breast skin. Oil skin of bird. Place whole bird(s) on a rack in a shallow roasting pan. Use convection whenever possible to encourage browning and always when using more than one shelf in the oven. Set the oven at 375F. Place chicken into oven and set timer for every 15 minutes for about 1 and 1/2 hours (for the larger bird). Every 15 minutes rotate the bird a half turn (from back to breast) or quarter turn for largest birds (back to side; side to breast; breast to side; side to back). these turns help rotate the juices and keep the meat nice and moist and juicy while evenly browning. Chicken is done when thermometer in thigh reaches 165 – 175. Rest at least 10 minutes then carve for service.
*To brine bird first, see brine chicken recipe, then proceed to roast as stated here.