How to Roast a Chicken
Preheat the oven to 450 degrees F.
This high temperature cooks the poultry while keeping it moist.
Remove the packaged giblets (the neck, heart, gizzard, and liver) inside the chicken’s cavity.
Save the giblets for gravy, among other uses.
Rinse the bird thoroughly under cold running water.
Rinse it both inside and out.
Pat the skin dry with paper towels.
You can season the bird and rub it with oil after you dry it.
If you want your bird to hold its shape perfectly while roasting, you can truss it.
You can do without this step if you’re in a hurry.
Place the chicken, breast side up, on a rack in a shallow metal roasting pan.
Line the pan with aluminum foil, first for easy cleanup.
Place the chicken in the oven and roast for 45 minutes.
When cooked, the chicken should be golden brown all over, and no pink or red juice should flow when you pierce the joint between the thigh and leg with a knife. The juice should be clear.
Transfer the chicken to a carving board or serving platter, cover with aluminum foil, and let rest for 10 to 15 minutes.
You can make gravy out of the juices in the pan, if you want.
Untruss the chicken (if necessary).
Cut the string with a sharp knife or kitchen shears.
Carve the chicken into serving pieces.
Your roasted chicken is ready to eat!