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There is nothing better than a perfectly roasted, crispy skinned, moist and flavorful chicken. There is also nothing worse than a dry, pale skinned, tasteless bird!
That’s why I’m here to help. I know we’ve all been there. All the “don’ts” of cooking chicken we somehow put on our list of “do’s” because we just don’t know any better!
First, get a good roasting pan and a thawed chicken. Preheat the oven to 375 degrees F. Rub the chicken down with olive oil and plenty of salt and some pepper.
Sprinkle some freshly chopped herbs such as thyme, basil and rosemary on both sides. Zest a lemon and sprinkle the zest over the chicken. Pour the juice from half a lemon onto the chicken. Stuff the used half of lemon into the bird.
Bake at 375 degrees uncovered, for approximately 1 hour 20 minutes if you have a 4-5 lb chicken. Check to see that the internal temperature reaches 165 degrees F when you place a thermometer between the breast and thigh into the meatiest part of the leg, but not touching the bone.
Your bird should turn out with dark skin that is crispy (and tasty) and moist on the inside. Let the chicken rest for a few minutes for the juices to re-distribute before you slice it!
Let me know how yours turns out! I’ll be here waiting for your comments! Also, if you like this article, please share on Facebook, Pinterest, or Instagram using the social media buttons in the upper right corner of the site.