Sunday's Roasted Chicken

This simple recipe is best achieved with the help of a probe thermometer that alerts you when the internal temperature you desire has been reached. They're handy around the kitchen for many tasks and can be found at many department stores for around $30.
  • 1 6 lb. roasting chicken, thawed
  • 2-3 T. seasoning (choose your favorite -- I like the Northwoods Seasoning from Penzeys Spices)

Preheat the oven to 375 degrees.

Starting at the neck cavity, carefully press your fingers between the skin and the meat of the chicken. Continue this procedure along the entire breast and thighs of the chicken. Using your fingers, rub your choice of seasoning all along the pockets you've created. Tie the legs of the chicken together with kitchen string and place the bird, breast side up, on a broiler pan.

Insert the probe of a digital thermometer into the thickest part of the thigh and attach the other end of the cord to the digital display. Set the temperature alert on the digital display to 180 degrees.

Place the broiler pan into the preheated oven, making sure that the cord of the probe reaches out of the oven and is still attached to the digital display. Roast until the thermometer reaches 180 degrees. Remove the bird and tent with aluminum foil for 10 minutes. Then, remove the skin and carve.

If you do not have a digital thermometer as described above, you can use another kitchen thermometer, but you will have to open the oven door to check the temperature every 15-20 minutes after the first hour of roasting and the total time for roasting will be longer.

  • Yields: 1 roasted chicken (12+ servings)
  • Preparation Time: 2-3 hours
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