Recipe
Method
- To prepare your chicken, we don’t recommend washing it in the sink, as this can increase the risk of cross-contaminating sinks, towels, and other work surfaces. To remove moisture on the surface of the chicken, simply pat it dry with a paper towel. Be sure to safely discard the paper towel right after use.
- Take the chicken out of the fridge approximately 30 minutes before cooking. You want the meat to come to room temperature to help it cook more evenly.
- To season the chicken, you can stick with the basic (and very delicious) combination of salt and pepper, and a drizzle of olive oil rubbed on the skin. If you want to get a little more adventurous, cut a lemon into wedges (remember to wash the lemon first and to remove any seeds) and place lemon pieces, along with fresh herbs such as thyme, rosemary, sage, savory, or oregano, inside the cavity.
- To roast the chicken, place the chicken in a roasting pan, preferably on a rack (this allows air to circulate under the chicken and helps it cook more evenly). Preheat the oven to 180ºC (350ºF). Place chicken in the oven and cook for approximately 90 minutes, depending on the size of your chicken. To ensure you have achieved a safe internal cook temperature, use a meat thermometer and insert into the inner thigh. It should read 85ºC (185ºF).
Our friends at chicken.ca have a handy cooking times reference guide, which offers cooking times by weight to help guide you.