Simplest Roast Chicken (By Barbara Kafka)

1. 1

   Place rack on second level from bottom of oven

2. 2

   Heat oven to 500 degrees

3. 3

   remove fat from the tail and crop end of the chicken

4. 4

   Freeze neck and giblets for stock.

5. 5

   Stuff the cavity with the lemon, garlic, & butter, if using Season the cavity and skin with salt & pepper.

6. 6

   Place the chicken in a 12x8x1 1/2-inch roasting pan

7. 7

   with breast side up.

8. 8

   Put in the oven legs first and roast 50-60 minutes or until juices run clear.

9. 9

   After the first 10 minutes, move the chicken with a wooden spoon or spatula to keep it from sticking.

10. 10

    Remove chicken to platter by placing a large wooden

11. 11

    spoon into the tail end and balancing the chicken

12. 12

    with a kitchen spoon pressed against the end. As

13. 13

    you lift the chicken, carefully tilt over the roasting pan

14. 14

    so that all the juices run into the pan.

15. 15

    Optional: make a light sauce or gravy with the drippings.

* Per serving · 4 servings · Values may vary.

No additional tips available.