savory roast chicken

Detroit, MI
Updated on Apr 5, 2018

Did you know: when Herbert Hoover ran for president in 1927, his campaign promised that his presidency would lead to “a chicken in every pot?” During the Depression, and most of American history, chickens were rare and expensive. Only the well-to-do were able to dine on these birds regularly. Unlike their grandparents, generations born in the 70's to now, grew up feasting on an endless supply of boneless chicken breasts. Though younger home cooks can't seem to overcome the "ick" factor of preparing bone in chicken, most professional chefs agree, bone in, dark meat is where the flavor lives!

prep time 5 Min
cook time 2 Hr
method Roast
yield 4 serving(s)

Ingredients

  • 1 - whole roasting chicken around 4-5 pounds
  • - salt & pepper to taste
  • - paprika to taste
  • 2 teaspoons garlic powder
  • 4 tablespoons butter, softened
  • - meat twine

How To Make savory roast chicken

  • Step 1
    Preheat oven to 450
  • Step 2
    Remove neck and giblets from cavity from chicken. Rinse chicken and pat dry with paper towels.
  • Step 3
    Sprinkle whole chicken generously with salt, pepper and paprika, including inside cavity.Dot the outside of the chicken with butter, place a small mount inside cavity.
  • Step 4
    Truss chicken.
  • Step 5
    Place on a wire rack over a 9x13 pan, or roasting pan. If you don't have either of these, place on a broiler pan. (I use the wire rack)
  • Step 6
    Bake in oven uncovered for 15 minutes.
  • Step 7
    Reduce heat to 350 and continue to bake for twenty minutes per pound.
  • Step 8
    Remove from oven and let chicken rest for 15 minutes. (Do not skip this step!)
  • Step 9
    Carve chicken.
  • Step 10
    Plate, and serve.

Discover More

Category: Chicken
Keyword: #butter
Keyword: #roasted
Keyword: #roast
Keyword: #Paprika
Keyword: #roaster
Keyword: #fryer
Keyword: #chicken
Ingredient: Chicken
Culture: American
Method: Roast

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