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About 1 hour before cooking the chicken, remove it from the refrigerator, and rinse it. If you intend to make a pan sauce, cut off the wing tips and add them, along with the neck if you have it, to the pan in which you will roast the bird. Truss the chicken or stuff it with the lemon or onion, or both. Salt it and set it on a plate lined with paper towels/absorbent paper.
Preheat the oven to 450°F to 425°F if you’re concerned about smoke. Set the oven on convection if that’s an option. Put the chicken in an oven-proof frying pan and slide it into the oven.
After 1 hour, check the color of the juices. If they run red, return the chicken to the oven and check it again in 5 minutes. Remove the chicken from the oven and let rest for 15 minutes before carving it.
Carve the chicken and serve.