Anonymous wrote:Pat the chicken dry, season with salt and pepper, roast at 400F until ready, about 90 minutes.
Organic chicken will taste better than regular.

This. It usually takes a little longer than 90 min for me. Depends on the size.

I sprinkle dried herbs & paprika along with the salt & pepper.

It’s very very easy.

+1 to quartering or at a minimum, spatchcocking. I can’t think of a good reason not to.

Anonymous wrote:

Anonymous wrote:Pat the chicken dry, season with salt and pepper, roast at 400F until ready, about 90 minutes.
Organic chicken will taste better than regular.

Same, except my oven temp is 375 and I add some chopped garlic, fresh herbs (right now I have a ton of oregano and thyme growing in pots in my deck). Cool time is about the same. Adding some lemon juice all over the skin and stuffing the lemon the cavity makes the chicken extra juicy.

Ugh, typos all over the place. Meant to say stuff the lemon IN the cavity. And the cook time is about the same.

Anonymous wrote:Pat the chicken dry, season with salt and pepper, roast at 400F until ready, about 90 minutes.
Organic chicken will taste better than regular.

Same, except my oven temp is 375 and I add some chopped garlic, fresh herbs (right now I have a ton of oregano and thyme growing in pots in my deck). Cool time is about the same. Adding some lemon juice all over the skin and stuffing the lemon the cavity makes the chicken extra juicy.

This is my favorite Ina chicken recipe. SO GOOD!!!

https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-with-croutons-recipe-1943429

If you let it sit in the refrigerator uncovered the night before it will dry out more --> crispier skin.

Anonymous wrote:Ina Garten has a good recipe.

Agree with 15:05 -- I think the biggest mistake people make is not letting the chicken sit out before cooking and after. And organic is better.

That might be my mistake. I don’t let it sit!

I’ve bought super expensive organic free range chicken before and still managed to mess it up.

Ina Garten has a good recipe.

Agree with 15:05 -- I think the biggest mistake people make is not letting the chicken sit out before cooking and after. And organic is better.

Anonymous wrote:Slow roast!

https://cooking.nytimes.com/recipes/1020519-slow-roasted-oregano-chicken-with-buttered-tomatoes?smid=ck-recipe-iOS-share

I’m giving this one a shot next! Thanks.

The most important thing is to cook by temperature, not time. Remove from the oven at 155, with a target temperature from carryover cooking of 165. Let it sit out an hour or so before cooking. Be sure to let it rest 15-20 minutes so everything can relax and all the juice doesn’t just run out with the first cut.

Chicken (especially US mass market commercial chicken) is pretty tasteless. Don’t be stingy with the salt beforehand. Put some aromatics and/or herbs in the cavity before cooking.

Thomas Keller's version never fails us:

https://www.epicurious.com/recipes/food/views/my-favorite-simple-roast-chicken-231348

Pat the chicken dry, season with salt and pepper, roast at 400F until ready, about 90 minutes.
Organic chicken will taste better than regular.

Slow roast!

https://cooking.nytimes.com/recipes/1020519-slow-roasted-oregano-chicken-with-buttered-tomatoes?smid=ck-recipe-iOS-share

I do chicken quarters, not a whole one. I bake it skin on, at around 425 or 450, with minced garlic and minced onion for about an hour. For the first half hour I have foil covering it.

This is going to sound ridiculous, but I can’t roast a chicken. It always comes out with a weird texture and never tastes good. I’ve tried so many recipes, I just can’t get it right.
Please tell me how you make your roasted chicken!