From the Pantry Butler kitchen
Oven Roasted Chicken
A simple, roasted chicken is perfect for dinner any time of the year. USDA MyPlate Kitchen — University of Illinois Extension — Illinois Nutrition Education Program (public domain), via myplate.food
Ingredients
- 1 chicken, broiler/fryer — thawed, if frozen
- 2 tablespoons Italian dressing, low-fat — or olive oil
- 1 teaspoon garlic salt
- 1 lemon, quartered — or orange
Method
- Wash hands with soap and water.
- If chicken is frozen, thaw in the refrigerator 24 hours before cooking.
- Place chicken on a pan or plate while thawing in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove necks and giblets from chicken cavity, if present before cooking.
- Reserve for another use.
- Place chicken, breast side up, in a roasting pan.
- Brush chicken skin with Italian dressing and sprinkle with garlic salt.
- Stuff lemon or orange into chicken cavity.
- Roast 1 1/4 to 1 1/2 hours or until meat thermometer inserted into chicken thigh registers 165 degrees F.
- Let chicken set for 15 minutes after removing from the oven before carving.
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