Simply Delicious Baked (Whole) Chicken
Ingredients
1 whole chicken
1 tbsp. olive oil/butter
4 garlic cloves
1 tbsp. dried sage
1 tsp. dried rosemary
1 tsp. kosher/sea salt (table salt will work, also)
½ tsp black pepper
1 cup water (chicken/vegetable broth can be used also)
Preparing the bird
First allow the chicken to defrost completely . Next, remove innards/giblets/etc. from the cavity of the bird . Rinse chicken (outside and in) with cool, tap water . Pat chicken dry with a paper towel
Baking the bird
Pre-heat your oven to 500 degrees. In a roasting pan, pour water and layer with vegetables (vegetables are optional) . Set aside . Cut several slits in the chicken skin and place garlic cloves in the slits (I like to distribute them in various places around the bird and even place one in the cavity) . Massage olive oil/butter into the skin of the chicken (yes, I said massage) . Evenly distribute sage, rosemary, salt and pepper on the outside of the bird . Place bird on top of vegetables in roasting pan . Turn oven temperature to 350 degrees and place chicken in oven . Cook for 1 and ½ hours (until internal temperature of bird reaches 165 degrees--using meat thermometer) . When chicken is thoroughly cooked, remove from oven and allow to rest for ten minutes . Savor the fruits (or bird) of your labor
A Simple Note Regarding Food Safety
Cooking and enjoying a delicious chicken dinner should be just that—enjoyable. To avoid any food safety kitchen conundrums, check out this extremely helpful website from the USDA. Whether you’re new to cooking or need to brush up on your knowledge of safe food handling, there is a plethora of great information to ensure a happy, healthy kitchen (and tummy).
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
1 whole chicken
1 tbsp. olive oil/butter
4 garlic cloves
1 tbsp. dried sage
1 tsp. dried rosemary
1 tsp. kosher/sea salt (table salt will work, also)
½ tsp black pepper
1 cup water (chicken/vegetable broth can be used also)
Preparing the bird
First allow the chicken to defrost completely . Next, remove innards/giblets/etc. from the cavity of the bird . Rinse chicken (outside and in) with cool, tap water . Pat chicken dry with a paper towel
Baking the bird
Pre-heat your oven to 500 degrees. In a roasting pan, pour water and layer with vegetables (vegetables are optional) . Set aside . Cut several slits in the chicken skin and place garlic cloves in the slits (I like to distribute them in various places around the bird and even place one in the cavity) . Massage olive oil/butter into the skin of the chicken (yes, I said massage) . Evenly distribute sage, rosemary, salt and pepper on the outside of the bird . Place bird on top of vegetables in roasting pan . Turn oven temperature to 350 degrees and place chicken in oven . Cook for 1 and ½ hours (until internal temperature of bird reaches 165 degrees--using meat thermometer) . When chicken is thoroughly cooked, remove from oven and allow to rest for ten minutes . Savor the fruits (or bird) of your labor
A Simple Note Regarding Food Safety
Cooking and enjoying a delicious chicken dinner should be just that—enjoyable. To avoid any food safety kitchen conundrums, check out this extremely helpful website from the USDA. Whether you’re new to cooking or need to brush up on your knowledge of safe food handling, there is a plethora of great information to ensure a happy, healthy kitchen (and tummy).
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
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