Crispy Skin Roasted Chicken

みんなの投稿 (5)

: gonben からかおるへ

かおるさん、こんばんは。Tender, juicy meat, crispy golden skin. Cooking a whole chicken is so much easier than you think.
Remove the giblets and pat dry.
Position breast side up on a plate, then season with salt all over.
Leave at room temperature for up to 1 hour.
Heat oven to 450°F. Position a trivet into a roasting pan and place chicken on the trivet.
Roast 20 minutes, then reduce the oven temperature to 325°F. Continue roasting 60-90 minutes more (depending on the size of the bird) until an instant read thermometer reads 165°F when inserted into the thigh.
The general rule is roughly 18-20 minutes per pound (at 325°F) after the initial 20 minutes at 450°F.

4-lb chicken = 20 mins at 425°F + (4-lb x 18) minutes = about 1 hour 30 minutes total
5-lb chicken = 20 mins at 425°F + (5-lb x 18) minutes = about 1 hour 50 minutes
6-lb chicken = 20 mins at 425°F + (6-lb x 18) minutes = about 2 hours 10 minutes

: かおるから gonben へ

Hi ! gonbenさん🌞

Thank you for the polite explanation❣️

Usually, whole chicken don't sell it to a supermarket in the neighbourhood、
But If I find it , I'll try it.

Thanks a lot🙋🏻‍♀️