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My Favorite Roasted Chicken

Roasted chicken is one of my favorite foods! It’s delicious, when done right…but it’s also very easy to completely mess up. One false move and you’ve gone from succulent to jerky.

I’ve tried a lot of recipes for roasting chickens that promise moist results. This is the winner, hands down, for my family!

The recipe from Nourished Kitchen is very easy to follow, so even beginners won’t have a problem with this. Just make sure that you make sure to remove the neck and giblets from inside the chicken, which wasn’t a part of the directions at this link.

I really think the key to this recipe is the covered (I use foil), low temperature cooking. It makes the meat very juicy…fall off the bone juicy! Then the higher temp, uncovered cooking darkens the bird and crisps up the skin… a delightful, crunchy taste of heaven! I like salt..and well, I could eat all the skin off this bird in one sitting, and probably suck on the salt that falls off when it is cut.

My family eats this roasted chicken in Wright’s Farm fashion….with rolls, shell macaroni with sauce, salad, and french fries. My husband grew up in Rhode Island and this was a staple of his, I’ve been to this farm in Harrisville, RI…Iknow why!



About chasingsimplicity

Wife and mother on a never ending quest for balance.

2 responses »

  1. I’ve followed the JOY of cooking’s recipe for years and have never failed to roast a succulent bird. It’s just as easy, and doesn’t take as long:
    Preheat oven to 425.
    Put bird on roasting pan, cover in melted butter, a little salt and pepper. Put in oven. Immediately turn oven down to 350. Bake for 20min/pound (usually about an hour and half).

    The high initial heat crisps the skin of the bird and holds in the moisture, and the lower heat for the rest of the cooking time allows the bird to cook all the way through. No need to cover with foil.


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