Roast Chicken I — Conventional Oven

The old favorite for Sunday dinner.




One whole chicken (Duh!). You don't want one of the fancy, flavored, stuffed, or otherwise Fooled Around With chickens. You want a fryer or roaster — stewing chickens are just that. They make good soup or coq a vin. Not this recipe.


Rinse the bird and pick off any loose pinfeathers. Put in roasting pan, breast side up. If you want to use the juices for something else (as opposed to the drippings), you need a pan with a cover.

Preheat oven to 450 degrees F.


Put bird in oven uncovered. After 20 minutes, reduce heat to 350 degrees F and cook for 20 minutes per pound. If you're going to use the juices for something, you need to cover the pan for the last 30 minutes or so of cooking time.


Let sit for a few minutes. (This lets the bird re-absorb some of the juices that cooked out.) You can use the time to make gravy.


Copyright © 2004, 2005, 2007 Stephen G. Smith. See the Legal Stuff for details.

Last updated: 2007-10-01 04:47:05Z