Roasted chicken is just good old fashion comfort food. It is reminiscent of family, love, togetherness, and when done properly tastes devine! A crispy outside coupled with a juicy inside will leave your taste buds jumping for joy. So how do you make this perfectly roasted chicken? As all good kitchen secrets it comes down to the tools and the ingredients. I am a Good Cook Kitchen Expert, so I am partial to the tools that they carry. I use their roaster rack and their instant read meat thermometer because I like the quality their tools produce.
I smother the chicken in butter or margarine inside and out, coat the chicken with seasonings and stuff chock full of carrots and caramelized onions. The angle of the inner rack in the roasting pan keeps the chicken (or turkey) up and out of the juices This lets the chicken get crispy all the way around and allows you to baste the juices easily.
When you cook your chicken, preheat the oven to 450 degrees. When the oven is ready, cook the chicken for 15 minutes. Reduce the temperature to 350 degrees, baste the bird, and then cook for 20 minutes per pound not counting the first 15 minutes. To see if your chicken in truly ready, insert the meat thermometer at the inner thigh (not touching bone). You want the thermometer to read at least 165 degrees F. Once the chicken is done, cover loosely with aluminum foil to redistribute the juices for ten minutes.