I am planning on roasting a chicken this Sunday in the oven and have a couple questions first...?

Question

I would like to roast a chicken in the oven this Sunday since it is supposed to be rainy where am at and I was wondering...

1. How do I season the chicken?

2. How long do I cook it for and at what temperature?

3. Also any suggestions for side dishes would be appreciated,

Thank you in advance for your help.

Answer 1

1. Use oyster source and shake some paper all over the chicken.

    Minimum 2 hours or over night in the freezer.

2. 320 degrees, 15-20 minutes per pound.

    Use the fork to pock the thickest area of the chicken(example: breast and drum stick), it's ready when there were NO blood were flowing out right after you remove the fork.

3.Mashed potato with brown source should do the tricks and it's must the reason where most of the restaurant serving it.

   In case you over cook the chicken where the chicken meat were too dry, the brown source from mashed potato can help you to over come it. But the best part was you may prepare the mashed potato and brown source in advance.  

Answer 2

day before you plan to cook loosen the skin on the chicken and season under the skin with your favorite seasoning ( i like Cajun seasoning ) put in the fridge to marinade over night cut some carrots and celery 2"to 3"inch long some potato wedges put the veggies in the bottom of roasting pan rub chicken with olive oil season outside of skin with your seasoning and salt lay chicken on top of veggies ad half cup water roast at 325F 20 to 25minute per pound till done, internal temperature must reach 165 to170 F check with instant read thermometer  

Answer 3

Oven 350.  Place chicken in baking pan, brush chicken with olive oil, season with salt, pepper & parsley.  Bake for 45-60 minutes depending on weight.

I serve mine with baked sweet potato fries or baked sweet potato.  I'll also serve with steamed broccoli or fresh green beans.  I like a colorful plate of food.

This is super easy & looks so gourmet.  Your family is going to think you should be a chef!

Answer 4

Rub the chicken with olive oil.  Place whole garlic cloves under the skin in several spots of the chicken (if desired).  Buy a jar of Montreal chicken spice or a spice that says for chicken...it has all the various spices mixed in it already so it is simple and no guesswork trying to think of what combination of spices is good.  Another trick I learned is to cut a lemon in quarters and put them in the cavity of the chicken...not sure what it does but it does make it tasty.  Put it in a roasting pan on a rack andcook it at 350-375F for about 1.5 hours to 2 hours depending on the size of the chicken.  Halfway through the cooking process add right into the roasting pan (all around around the chicken) quartered potatoes, sweet potatoes, onions and carrots that have been tossed in a bit of oil and sprinkled with garlic powder and paprika (for colour) and let them cook for the remainder of the cooking time.  That way your side dish and chicken are ready at the same time.

Answer 5

1. I season with salt, pepper, garlic powder (fresh if you want), onion powder, parsley - pretty much whatever combination of herbs and spices you like, staying away from strong tasting herbs

2. I use 325 degrees, 15-20 minutes per pound or until an internal temperature of 165 degrees

3. I like a veggie and (either) potatoes or rice.  I've been cheating as I get older and buy the frozen veggies in sauce and the packaged (Lipton) rice sides.