Apartment Dining: roasted chicken
Photo Courtesty of Rebecca Genet, via Flickr Creative Commons
Written by Grace Baines
Protein is an important part of your everyday diet and can lead to a greater amount of not only energy but happiness. That being said, pepperoni pizza does not really count as protein. So in another effort to add more “home cooked” meals to the SCAD recipe box this week the featured meal is roasted chicken. This is a surprisingly easy meal to make once you understand the basic principles. Pair it with some Stove Top stuffing and a salad and you can pretty much assure yourself you are ready for your first time making a full blown meal.
Ingredients:
- •1 whole chicken
- •1 tablespoon of rosemary
- •salt and pepper to personal preference
- •2 tablespoon of olive oil
- •large ceramic cooking pan
- •meat thermometer
- •cooking brush
Preparation
- Preheat the oven to 375 F on the bake or roast option.
- Remove the chicken from the packaging and check the inside of the chicken cavity for a bag of the neck, gizzard and giblets. Remove those and place the chicken in the cooking pan.
- Brush the olive oil on the chicken, making sure it isn’t pooling anywhere.
- Evenly distribute the thyme and rosemary across the bird. Add salt and pepper.
- Cook for roughly 1.5 hours, or until the meat in between the upper leg and hip is at 165 F or over. The chicken must reach this temperature or it is not safe to eat. The skin should become a golden brown and crispy. I recommend checking the bird every 30-40 minutes after the first 45 minutes.
- Once the bird is fully cooked remove it from the oven and allow it to cool for a few minutes before trying to serve. This will allow it to settle a little bit and become easier to slice.
