I love chicken, so Pete decided that was a good reason to try to make a full bird. He never made one before this, but oh my gosh, it was so good he’ll be making a full chicken for a long time after this.
Plus, it’s so cheap. The entire meal was under $5.
Oven-Roasted Chicken
- Salt
- Pepper
- Italian seasoning
- 1/2 lemon
- Whole chicken
- Canola oil
What You’ll Do:
Put a skillet in the oven, then preheat the oven 450 degrees.
Open the chicken and pull out the gizzards.
Rinse the chicken (taking a photo with it is optional).
Cover the rinsed chicken with oil.
Squeeze half a lemon over the chicken.
Mix the salt, pepper, and Italian seasoning.
Sprinkle an even coat of seasoning over the chicken. Spread it so it’s an even coat.
Put the chicken on the skillet and cook. You want to cook the chicken for 26 minutes per pound.
We cooked it for 40 minutes with the oven on, and then cut the heat and let it cook on residual heat.
Let the chicken rest for 20 minutes before you cut into it. You’re gonna have to wait, but it’s so hard because, well, look at it.
Waiting is worth it, though. The finished chicken is perfect. The white meat wasn’t dry and it all fell off the bone. Literally. That’s why there’s no wings in the picture. They fell off — and right into our mouths.
I didn’t think the oven-roasted chicken was going to have that much flavor because it was only a few ingredients, but it was so good, so flavorful, so perfect … even reheated three days later.
[yumprint-recipe id=’119′]
Want more chicken recipes?
Kim Bergeon
Thursday 31st of May 2012
Yes, the photo does make me hungry! I think I now know what tomorrow's dinner will be!