Tangy Oven Roasted Chicken Recipe

Oven roasted chicken, oven baked chicken and rotisserie chicken are big favorites with a lot of people. One reason is that it’s good, and another reason is that it is very simple to make.

Rotisserie chicken takes a little more preparation, but you can roast or bake a chicken by simple salt and peppering it and putting it in the oven. Roasting is usually done at a higher heat, 400 to 450 degrees, and baking is usually done between 325 and 375 degrees and the chicken can be cover. This oven roasted chicken recipe, however, is not as simple as what was described, but it is not much more complex and will reap far better results.

You do not have to do this, but for better results when roasting a chicken it’s a good idea to truss it, which means to tie the wings and the drumsticks up with twine. The way they are tied near the body help the to cover the white meat and keep it more moist and tender and it helps the chicken to cook more evenly. The idea here is not to teach you how to do this – you can probably find that information in most cookbooks that deal with poultry.

• 1 whole roasting chicken (surprise!)
• 1 stick of soft butter, a quarter of a pound
• Lemon juice (fresh squeezed or bottle)
• Salt
• Pepper
• Powdered garlic
• Any other seasonings you like; oregano, thyme, basil, paprika, etc. (optional)

You’re going to need a large baking pan. Spray the bottom of the pan with non-stick spray of put some oil in it and make sure the pan is covered well with it.

Preheat the oven to 425 degrees.

Rinse the chicken thoroughly in cold water, inside and out, then rub it with salt inside and out. Place it in the baking pan and pour or squeeze the lemon over the chicken until it’s entirely covered.

Start with half the butter (you may not need it all) and cover the whole chicken with it. The best way is to not be shy and just grab and a handful and start smearing.

TIP: If you have a meat injector, fill it with melted butter and inject it into the chicken. This is in addition to rubbing the butter on the poultry.

Sprinkle the pepper and garlic powder on the chicken. If you have chose to use the option herbs you can sprinkle them on also (you can also grind them up a sprinkle them on). The amount of garlic is not specified because some people like more than others. Probably 1 to 2 teaspoons will be adequate.

Roast the chicken for about an hour. Baste it with the juices every 15 minutes. Keep your eye on it when basting. You don’t want the top to burn.

It is best to use a meat thermometer. You want to cook the chicken to at least 180 degrees, so it might be a good idea to check it on the third basting and again after an hour. If you don’t have one, stick a knife into one of the breasts and thighs – if the juices run clear your oven roasted chicken is done. Remove it from the oven and let it sit for 10 or 15 minutes before carving. Serve with most anything you like.