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Roasted Whole Chicken

  1. Tools
    1. Roasting pan with 1 inch lip
    2. PAM spray
    3. Parchment paper
    4. Vinyl gloves
    5. Fork
    6. Sharp paring knife
    7. Cutting board, large, with gutters.

  2. Ingredients
    1. Whole roasting chicken, free range, 5 to 6 pounds.
    2. Peanut Oil
    3. Himalayan Pink Salt
    4. Black ground pepper

  3. Operations
    1. Defrost chicken. Handle wearing gloves. Cut out of bag.
    2. Pull out giblets and any packing materials.
    3. Spray the roasting pan with PAM. Cover with parchment paper.
    4. Place chicken top down on parchment paper. Rub with peanut oil; apply salt and pepper.
    5. Flip the chicken over. Apply oil, salt, pepper.
    6. Pre-heat oven to 350 degrees
    7. Cook for 75 minutes with convection on.
    8. Test for doneness.
    9. Let sit for 15 minutes or so. Transfer to large cutting board,
    10. Carve off dark meat by joints. Carve off white meat.