Simply Perfect Roast Chicken

1. 1

   Preheat oven to 425 degrees convection.

2. 2

   Rinse out your bird, removing any parts from the cavity. Pat as dry as possible.

3. 3

   Cut your lemon into quarters, and your head of garlic in half, exposing the cloves (hamburger style). Stuff the lemon and garlic pieces into the cavity. I do not truss the bird.

4. 4

   Place the bird breast side down into a roasting pan or gratin dish. It is important to choose a pan that is not much larger than the bird. The key to this recipe is for the juices to pool up around the white meat allowing it to braise.

5. 5

   Drizzle the chicken with a bit of oilve oil and rub it generously with salt and fresh ground pepper to your liking.

6. 6

   Place the chicken in the oven. The chicken will roast for an hour and a half, basting occasionally.The skin should be dark golden and crispy. If you are multiplying this recipe, add approximately 10 minutes of cook time for each additional bird.

7. 7

   Let the chicken rest about 10 minutes before carving. The white meat will come away from its skin--ladle it immediately with pan juices so it stays tender and moist.

8. 8

   Serve the carved bird with the pan drippings.

* Per serving · 4 servings · Values may vary.

No additional tips available.