Kelly's Roast Chicken II
My all time favorite thing to eat in the whole wide world is a beautiful, crispy-skinned roasted chicken.
Cut a lemon or orange into 4ths, squeeze one section inside and throw
two sections in the cavity. Then squeeze the last section on the
outside of the chicken.
You just season, inside and out with salt/pepper and garlic powder...I
also sprinkle a bit of Italian seasoning in and out. You can also throw
a spring of rosemary and some garlic cloves inside, if you have it.
You then put it in the over at 375 degrees for about an hour and a
1/2(could be less or more, depending on the size of the chicken) and
roast till the temperature in the leg is 180 degrees, or until the
juices run clear(not pink).
About 20 minutes into the cooking time, I throw a little water in the
pan so the drippings don't burn...that way, you can use them to make
gravy. If they burn, the gravy will taste icky.
You can baste the chicken with pan juices a few times during the
cooking, if you want to. The skin becomes very crispy and YUM...try not
to eat too much of it, though.
This probably sounds complicated to someone who doesn't normally do
this, but, this is the easiest way to cook chicken, once you get the
hang of it.