I don't even know how I learned to make roasted chicken or if this was even a recipe, but this happened YEARS ago and since then I've been making a roasted chicken for our family once a week. Unbelievable flavors, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast!
"Chicken with skin" as our girls call it, is a family favorite and one that usually provides two meals for the week. Usually I make this roast with potatoes and carrots on the side (or I steam some vegetables), and the leftover chicken I use for pasta pesto with chicken, chicken tacos, or chicken salad.
And don't forget to save the carcass for bone broth!
Hope you enjoy as much as we do!
For a larger chicken, roast at 425°F for one hour. Then, reduce oven temperature down to 325F. Baste and cover chicken. Roast, basting 2 more times while cooking, until chicken is cooked through, about 45 mins to an hour. Internal temperature should read 165°F and juices run clear when chicken thigh is pierced.