Roast Chicken
Delicious – chicken on sale this week. Much cheaper to get a whole 3lb (1.5kg) roaster than to buy a styrofoam tray of pieces. Since it is so much cheaper to cook on the weekend, I roasted the chicken so I can add in cooked chicken to the recipe for this week. I’m planning a chicken stir fry with peanuts and cooked cabbage.
I stuffed the bird with cut lemon and brushed the skin with olive oil. Then, I followed the standard roasting method from Chef Meg: preheat the oven to 450F and bake for 20 minutes then reduce the heat to 375F and cook for another hour. Internal temperature should be 180-185F.
Skin was crispy and browned. The meat was tender and the lemon added a bite in the after taste.
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