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What's for dinner?
- Thread starter Lane
- Start date
Thanks Angie.
It's great because you can put it in the oven and forget about it for an hour. Secret is not to open the oven door while cooking. The cooking utensil has to have a lid so I find a roaster easiest. And I put the chicken on a rack so the air will circulate under and it won't be so wet on the bottom but if you don't have one that doesn't make or break the cook.
You have to tie the legs together as tight as you can to close that open end, I use cooking string and there's no fancy way of doing it. Use some oil of your choice and cover the top, wings, and legs of the bird with it. I use my fingers to do that. Salt and pepper to taste if you want and other spices. I also stuck a whole stick of butter inside the bird yesterday. Lol, the butter was going to expire so I thought 'what the hey'. But I like to put some inside anyway. Or you can completely skip using it.
Breast side up, legs in air and lid on. Put on the middle rack in oven. Set the oven at 425* to 450*. I'd go with bird size on the temp. You don't have to preheat, I never pay attention to that unless your oven takes forever to heat up.
Cook for an hour. This is for a healthy sized bird.
If it's a small bird go for 45 minutes and quick check it.
I've also uncovered the chicken at the end and turned the broiler on for 3-5 minutes to add to the brown but keeping it on the middle rack if I'm ready to be done cooking, the bird is done, and it's not brown enough, Lol
You'll get a brown one.
It's great because you can put it in the oven and forget about it for an hour. Secret is not to open the oven door while cooking. The cooking utensil has to have a lid so I find a roaster easiest. And I put the chicken on a rack so the air will circulate under and it won't be so wet on the bottom but if you don't have one that doesn't make or break the cook.
You have to tie the legs together as tight as you can to close that open end, I use cooking string and there's no fancy way of doing it. Use some oil of your choice and cover the top, wings, and legs of the bird with it. I use my fingers to do that. Salt and pepper to taste if you want and other spices. I also stuck a whole stick of butter inside the bird yesterday. Lol, the butter was going to expire so I thought 'what the hey'. But I like to put some inside anyway. Or you can completely skip using it.
Breast side up, legs in air and lid on. Put on the middle rack in oven. Set the oven at 425* to 450*. I'd go with bird size on the temp. You don't have to preheat, I never pay attention to that unless your oven takes forever to heat up.
Cook for an hour. This is for a healthy sized bird.
If it's a small bird go for 45 minutes and quick check it.
I've also uncovered the chicken at the end and turned the broiler on for 3-5 minutes to add to the brown but keeping it on the middle rack if I'm ready to be done cooking, the bird is done, and it's not brown enough, Lol
You'll get a brown one.
Last edited:
Thanks Angie.
It's great because you can put it in the oven and forget about it for an hour. Secret is not to open the oven door while cooking. The cooking utensil has to have a lid so I find a roaster easiest. And I put the chicken on a rack so the air will circulate under and it won't be so wet on the bottom but if you don't have one that doesn't make or break the cook.
You have to tie the legs together as tight as you can to close that open end, I use cooking string and there's no fancy way of doing it. Use some oil of your choice and cover the top, wings, and legs of the bird with it. I use my fingers to do that. Salt and pepper to taste if you want and other spices. I also stuck a whole stick of butter inside the bird yesterday. Lol, the butter was going to expire so I thought 'what the hey'. But I like to put some inside anyway. Or you can completely skip using it.
Breast side up, legs in air and lid on. Put on the middle rack in oven. Set the oven at 425* to 450*. I'd go with bird size on the temp. You don't have to preheat, I never pay attention to that unless your oven takes forever to heat up.
Cook for an hour. This is for a healthy sized bird.
If it's a small bird go for 45 minutes and quick check it.
I've also uncovered the chicken at the end and turned the broiler on for 3-5 minutes to add to the brown but keeping it on the middle rack if I'm ready to be done cooking, the bird is done, and it's not brown enough, Lol
You'll get a brown one.
It's great because you can put it in the oven and forget about it for an hour. Secret is not to open the oven door while cooking. The cooking utensil has to have a lid so I find a roaster easiest. And I put the chicken on a rack so the air will circulate under and it won't be so wet on the bottom but if you don't have one that doesn't make or break the cook.
You have to tie the legs together as tight as you can to close that open end, I use cooking string and there's no fancy way of doing it. Use some oil of your choice and cover the top, wings, and legs of the bird with it. I use my fingers to do that. Salt and pepper to taste if you want and other spices. I also stuck a whole stick of butter inside the bird yesterday. Lol, the butter was going to expire so I thought 'what the hey'. But I like to put some inside anyway. Or you can completely skip using it.
Breast side up, legs in air and lid on. Put on the middle rack in oven. Set the oven at 425* to 450*. I'd go with bird size on the temp. You don't have to preheat, I never pay attention to that unless your oven takes forever to heat up.
Cook for an hour. This is for a healthy sized bird.
If it's a small bird go for 45 minutes and quick check it.
I've also uncovered the chicken at the end and turned the broiler on for 3-5 minutes to add to the brown but keeping it on the middle rack if I'm ready to be done cooking, the bird is done, and it's not brown enough, Lol
You'll get a brown one.
Thank you for typing this out, I appreciate it.
