Prep 15 mins
Cook 1 hr
This was the method my mom used to roast chicken: relatively high temperature, a little butter, no basting. It turned out wonderfully each and every time; I'm glad to be able to share her technique with everyone.
- 3 1⁄2 lbs chicken, cleaned,with skin
- 2 tablespoons butter (olive oil works, too)
- 1⁄2 lemon
- salt and black pepper
- Preheat oven to 450 degrees F.
- Pat dry the chicken and rub the inside with half of the lemon; squeeze the juice inside also and place in chicken cavity.
- Season cavity with salt and pepper.
- Rub outside of chicken with butter, season to taste with salt and pepper, and truss chicken.
- Place chicken breast up on a rack in a roasting pan in the center of the oven.
- Roast about one hour or until chicken juices run clear, or until thickest part of the thigh registers 185 degrees F on a meat thermometer.
- Remove chicken from oven and let stand 10 minutes before carving (for juicier meat).
- Note: At no time during roasting is basting required.
- Leave the oven door closed.
This technique IS great. I use it often. If the chicken is larger than 4 pounds, I do it at 400° for the first hour then 375° to finish cooking (so the skin is perfectly browned). It really doesn't need to be basted at all. I use a mixture of butter and olive oil (2 tablespoons each or more) and put some between the skin and the breast. Excellent!!!