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.
<message edited by kishkaeater on Tue, 02/15/11 1:33 PM>