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Reply to "Quick dinner help re roasted chicken?"
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[quote=Anonymous]If you aren't comfortable with leaving your raw chicken out at room temp, a la the Keller Method, I've found that roasting a chicken at 375 for 90 mins (for a 4-4.5 lb chicken) is pretty foolproof. I season with kosher salt, ground pepper, sliced garlic, fresh herbs (rosemary and thyme work great), squeeze a fresh lemon all over, and stuff the lemon in the cavity. Turns out perfectly juicy and seasoned every time. I use a meat thermometer to be sure, before taking it out of the oven, then tent it with foil and let it sit for 5-10 mins before carving. Yum. Getting back to your actual question, OP, I'd probably check the chicken every so often with a meat thermometer and baste it with its juices. [/quote]
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