Savory Roast Chicken

Amy Herald


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!


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5 Min
2 Hr


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

How to Make Savory Roast Chicken


  1. Preheat oven to 450
  2. Remove neck and giblets from cavity from chicken. Rinse chicken and pat dry with paper towels.
  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.
  4. Truss chicken.
  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)
  6. Bake in oven uncovered for 15 minutes.
  7. Reduce heat to 350 and continue to bake for twenty minutes per pound.
  8. Remove from oven and let chicken rest for 15 minutes. (Do not skip this step!)
  9. Carve chicken.
  10. Plate, and serve.

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About Savory Roast Chicken

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