There's no better eatin' than roast chicken.

A long time ago I went to a cooking class conducted by Jacques Pepin. 
He said that it is a shame to overcook a chicken when it is
so easy to do it right.
 
I just cooked a chicken the way he advised, it's the only way I do it since that
night.  Close to 1000 by now, I guess.  Never had a bad bird.
 
Here is what I do.  Skin the chicken---not necessary it's up to you.
Melt 3 tablespoons butter.
Salt and pepper chicken.
Turn oven to 400 degrees.
Put chicken in a cast iron Frying pan on either the left or right side. 
Pour butter over the bird and stick it in the oven for 15 minutes.
Remove, turn it to the other side and baste with the butter,
Back into oven for 15 minutes.
Remove---put chick on it's back, baste and put in back in the oven for 30 minutes.
 
That is it----done, finie,  moist, tender, dee-licious and easy.
Don't forget to shut off the oven.
 
Pour the chardonnay.  A little dinner music-----Happy Valentine's day
to everyone------
 
 
 
 

Ah Zio!  Almost every Sunday, as we were eating our homemade pasta.  My Mother would open her cast iron dutch oven and pull out a perfectly roasted chicken.  No butter though, all olive earl.

Oh ancient one-about how many pounds was your chicken? Sounds dee-lish!

Joe you were raised by good people------where did you go wrong?
Your Mother must have been a great cook---can't beat roast chicken.
 
Ann it was about 4 pounds.  And it was dee-lish.  A never fail recipe---no dried out meat.
 

I'd agree with the joy of a good roast chicken.  I tried a new style last week, putting s & p, dried rosemary, a quartered onion and lemon and a whole bulb of garlic with the bottom sliced off in the cavity.  I usually cook them at 400 but did this one at 350 so the garlic steam would have time to permeate the flesh.  Yum!
 

  YUM!!!  Nice pic Ruby. I am a big fan of beer but chicken. Same concept except you put the herbs and lemon in 1/2 can of beer and insert it into the cavity vertically. Roast as normal.
 
  David O.

I love the one I got from America's Test Kitchen.  You brine it, butterfly it and put it on top of a broiler pan with a couple of TBSP of butter under the skin and a little olive oil rubbed all over.  On the bottom of the broiler pan is foil and 1/8 inch thick sliced yukon gold potatoes that drink up the chicken fat.  It is baked at a high temp (I think 500) and is done in about 45 minutes.  My family likes it so much that we actually had it for Christmas dinner one year ( I had to make 2).

If I'm going to roast a chicken, I do it on my stovetop smoker (Cameron, although Alton Brown claims you can improvise one with a wok and a rack).
 
Bart

Last summer I came up with what became known as Scarborough Fair chicken, as follows:
 
Walk thru the garden & grab some parsley, sage, rosemary & thyme.  Pulverize into a paste with garlic, olive oil, salt & pepper (basically pesto minus the cheese & pignoli).  Smear underneath the skin of a good quality chicken, then roast at as high a temp as you can -- I do it on a large covered charcoal grill with the bird offset from the coals.  Temp is around 500 degrees.  Fantastic skin, and the pesto both flavors the bird and insulates the breast a bit so it doesn't dry out under the high heat.

I see I am not alone in my love for the roasted bird.  Lots of ways to cook them, too.  Since I have done it Jacques way for low these many years I shall continue that way-----but it is interesting to see how innovative you folks are.  Just had some nice white meat for dinner---and tomorrow all that remains goes into the pot with celery,an onion, a carrot and water plus some stock.  Rice is cooked seperately-----some herbs and some TLC and that little chicken will have  performed admirably. 

Nothing can compare to a perfectly roasted chicken - I understand Mr Mariner wanting to continue cooking his the same way - a tried and true method that never disappoints. 
 
I've been cooking chickens on the grill for a long time but a few weeks ago with the weather being so nasty I did one in the oven very much like Mr Mariner - the only difference was I turned it breast side down after removing it from the oven to rest - somewhere I'd read that it redistributes the juices into the driest part of the bird - it did make a difference.
 
While it was roasting I made risotto and asparagus sauteed in butter and garlic - and uncorked a bottle of Sauvignon Blanc.  Maybe not the healthiest of dinners but it was perfect for a cold winters night.
 

Brother Bailey----U R a gentleman, a scholar and a very smart hombre.

Not to step on the senior Mariner's chicken but here is another tried and true roast chicken recipe.
 
It comes from Melinda Lee, a radio personality in the Los Angeles area.
 
Make sure that your oven vents properly because this can be a bit smokey.  I've never had a smoke problem, but I hear it can happen.
 

 

BLASTED CHICKEN

It's hard to believe that this works - but the result is a tender, moist chicken with crispy skin!
 
Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired.

Place chicken (un-trussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher.

Remove from oven and allow to stand 15 minutes before serving.

NOTE:
I tried this with a chicken weighing about one pound more than the example, so I left it in the oven for about 10 additional minutes and allowed it to stand for about 20 minutes.

If the chicken is stuffed before roasting, it will require an additional 15 minutes cooking time. Instant read thermometer should read 160 degrees, when inserted into the center of the stuffing.
 
Melinda Lee's radio show can be heard all over the country here Saturday and Sunday mornings:
 
http://cbsplayer.streamth....com/cbs_redirect.html
 
Her website is:  http://www.melindalee.com/index.php where you can find other recipes.
 
 
 
 

I'll add another vote for the Blasted Chicken.
 
I've made it and it's very juicy.  Real easy to do.  No turning involved.
 
 
 

I've had great success with Thomas Keller's "My favorite simple roast chicken recipe" from his "Ad Hoc" cookbook.
A 3-4 LB or more chicken that's been totally dried with paper towels inside and out and (preferably) left unwrapped in the fridge over night to dry out.
Pre heat the oven to 450 degrees.
Salt (Kosher is the best) a trussed chicken and simply put in the hot oven. Roast for one hour more or less depending on the size of your bird.
Let the bird rest for 10-15 minutes after taking it out of the oven. The bird comes out very crispy and juicy.
So, nothing "wet" comes into contact with the bird. No onion, garlic, lemon, herbs, butter, or oil.
You wont believe how good this chicken recipe is! And, so easy too. I do mine in a cast iron pan.
I prefer to use an organic 4-5 pound free roaming bird for it's delicious old fashioned flavor. But, you use what you like. Just follow the recipe. You can google this recipe and find it online.

Further to the above - Thomas Keller's recipe can be found at Epicurious.com under "My favorite simple roast chicken recipe".
There are 431 5 star reviews for this roast chicken recipe.

With everyone roasting chickens the market will be flooded.  There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth.  So all you folk out there how about trying hamburgers instead.

the ancient mariner


With everyone roasting chickens the market will be flooded.  There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth.  So all you folk out there how about trying hamburgers instead.

What's the recipe for a hamburger?

chewingthefat

the ancient mariner


With everyone roasting chickens the market will be flooded.  There
will be shortage and a price increase----man that is bad news to us living from roasting pan to mouth.  So all you folk out there how about trying hamburgers instead.

What's the recipe for a hamburger?

 

All recipes on this thread sound great! I'm hungry for some roasted chicken now!!!
Joe

Papa where ya been? 
I see that the smell of chickens being roasted has brought you out in full force.   Have to invest in another chicken soon Joe, the last one became a very good chicken soup and is now kaput.
 
Hamburgers is easy Chewy.  Ya throws a squished down handfull of chopped meat into a rec hot pan.  Put salt and pepper on the top.  Then when it is black on the bottom you flip it over and add a little more S&P.  Don't let it get too cooked  there Chewy, just black on the outside.  Slice open a hard roll (New York Style Roll, good stuff) and put the burger on it.  Add some lettuce, a slab of tomato and relax man--you dun cooked up a great meal.  Pass me a Bud will you Chewy. 
 

Here's one I got today from All Recipes----try this on for size.
 
It has a little zing to it !!!!
 
Preheat oven to 450
Rinse 3/4# chicken under cold water, inside and out---remove all fat.
Pat dry with paper towels.
 
Put chicken into small roasting pan, rub with a tablespoon of Olive oil.
Mix 1/4 teaspoon each---salt, pepper, dried oregano, dried basil and paprika.  Add 1/8 teas. cayenne pepper. Sprinkle mix over the chicken.
 
Roast for 20 minutes, Lower oven to 400 and continue roasting for 40 more minutes.  Remove and let cool 10/15 minutes.
 
I have been told to let it stand breast down and the juices will flow into the white meat and keep it from drying out.
 
How's that Papa Joe----better than that old pork belly isn't it ???

I will be trying kishkaeaters recipe tonight.

Ann, it's very similar to my above Thomas Keller "dry" roasted chicken. I made a 4-1/2 pounder last night for friends and they thought it was wonderful.
 

Yes, twinwillow, it is! I stuffed mine, so we will see how it turns out.Its in the oven now!

Can anybody tell me where one can buy a 3 pound chicken? The chickens here in Northern New Jersey bottom out at about 4 pounds.
 
Bart

Bartl---Cut the legs off a 4 pounder and you got a 3.  Then you have the legs for another occasion.  So simple, how did I think of it?
 
Actually I get all 4s also---but that means there is more to eat. 

Tonight I cooked a stuffed 3.5 lb chicken at 450 for 1 hour. No moisture or spices on it. I have to say it was the best roast chicken I have had in years. Thanks to all for your suggestions and direction!!

Way to go Ann. 
There ain't no better eatin' than roast Chicken !!! 
You can take it from me, The Ancient Mariner !!
 
Please have Frank Perdue send the check to TAM care of---

What I love about this is the fact that I can throw dinner together so quickly!!