Chicken in the oven
Description
This is the simplest and most basic way to cook a whole chicken. I don't stuff it, but sometimes I put lemons or apples inside for aroma and extra juiciness. Cooking time depends on the size of the bird. To check for doneness, pierce it with a knife deeper into the meat. If the juice that comes out is clear, without any blood, the meat is ready.
Instructions
- 1
Step 1
Prepare the gutted bird. Wash it thoroughly and dry well. Check that there are no feathers or small hairs left on the poultry. Mix salt and pepper, and rub this mixture inside and outside the bird. Add your favorite chicken seasonings if desired.
- 2
Step 2
If desired, place lemon or apple slices inside the chicken, but do not pack it tightly. Take natural twine and tie the chicken legs tightly together, then wrap the whole bird to secure the wings against the body. Melt the butter and thoroughly brush it over the chicken.
- 3
Step 3
Preheat the oven to 220 degrees. Place the bird on the rack and put a container underneath to collect the juices. Roast the chicken for 30 minutes. If the heat comes only from the bottom, flip the chicken and roast for another 30 minutes. If the heat comes from all sides, simply cook it for an hour.
- 4
Step 4
After an hour, take the chicken out of the oven, wrap it in foil, and let it rest for about 20 minutes. Then remove the strings, cut into pieces, and serve.