Make Simple, Perfect Roast Chicken


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Bake at 350 degrees for about an hour and half.  A little less if your bird is smaller, a little more if your bird is bigger. You will know when it is done, when the internal temp is above 160 degrees in several places.  When you pierce the bird with the thermometer, the liquid should come out clear. If it still has blood in it, put it back in the oven for another 15 minutes or so.  If you do not have a temperature gauge, get one now! They are cheap and will save you a lot of heartache.

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About the Author

Hiya! I'm Stephanie. Mama and Baby Love is all about helping mothers on their own personal health and healing journey and enjoying life along the way. You can learn more about me and what I'm all about. Sign up for my newsletter for more tips, info and inspiration!

Comments

  1. This, and similar posts about cooking, really strike me. I grew up cooking, so being worried about this stuff never occurs to me. My mom told me that when she first got married, she just put everything in the oven at 400 deg for an hour, because she didn’t know anything else. She had good success with that technique, and I have also. If you feel unsure in the kitchen, I recommend this technique because it will help you confidently cook pretty much anything that comes your way. I also recommend getting a meat thermometer, mine has cheater marks – so if I am cooking a pork roast, I just cook it until it reached the “pork” mark.

  2. I’m glad you posted this! I want to try the apple-onion flavor combination. Also, love the sense of humor throughout the post!

  3. Christine says:

    I appreciated reading about your need to pump yourself up. I’ve been pumping myself up to cook offal for about a year… I am a very insecure/perfectionist cook. It drives me AND my husband crazy. Your self-deprecating way helps me not feel so inferior and more capable of doing something. Thanks for sharing.

  4. I’ve gotten more comfortable w/ roasting whole chickens in the last year or so, and haven’t quite determined why some people say absolutely and others say absolutely not to oiling the bird before roasting it, so if I’m feeling a bit more daring (in terms of close birdy contact) I’ll rub coconut oil under and over the skin. Have you tried it in the crock pot? That’s my next feat and it’s happening this weekend :)

  5. I love this post! I had the same anxiety about cooking a whole bird. It just seemed so complicated, and the thought of guts was just too much. Finally, one day I just went to the farmer’s market and bought a whole chicken. That way, I had no choice but to cook it. I couldn’t believe how simple it was! Now I have a roast chicken at least once a month. Can’t wait to try one of your flavor combos for the next one!

  6. This is good stuff. I just love that you cuss! I just don’t have the place to fit in a good cuss around here (little kids and all) and sometimes its just what a Mom needs. HA! That and some home cooked meal solutions. THANKS!

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