Roast chicken (#17)

Yield: 2 to 4 serve

Measure Ingredient
1 each Whole roasting chicken,
\N \N . about 3 pounds
\N x Salt and freshly ground
\N \N . black pepper

1. Heat the oven to 375 degrees F.

2. Place the chicken, breast side up, in a small roasting pan or shallow casserole*. Sprinkle with salt and pepper, if desired.

3. Roast 30 minutes. Lower heat to 350 degrees F. Roast 30 to 35 minutes more, until golden and juices run clear when thickest part of thigh is pierced.

4. Remove from the oven. Let stand 10 to 15 minutes. Carve and serve. Spoon any pan juices over the carved meat.

TIP: * Half a lemon or onion, a stalk of celery, whole cloves of garlic, or fresh herb sprigs can be placed in the cavity before baking to add flavor. Discard before serving.

From "Woman's Day: The Only 25 Recipes You'll Ever Need," by Sidney Burstein, ISBN 0-385-41179-0, 1990.

keyed by iris grayson

Submitted By IRIS GRAYSON On 05-11-95

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