Wednesday, February 9, 2011

Roasted Chicken

I picked up an organic roasting chicken at Costco today and decided to roast it simply with salt and paprika. Since I'm not a skin eater, I didn't worry about adding a lot of herbs. Feel free to add whatever seasonings you prefer. I roasted my chicken using the same method I use for my Thanksgiving turkey. Rinse, dry, season, and roast. This method ensures that the meat stays moist and the skin is crispy.  I served it with butternut squash with hazelnut browned butter. The combo made an awesome and easy meal. Enjoy!

Serves 3-4.

one 2-3 pound roasting chicken, trussed (legs tied)
sea salt
freshly ground black pepper

  1. Preheat oven to 450 degrees F.
  2. Rinse and thoroughly dry inside and outside of chicken with paper towels.
  3. Season the inside and outside liberally with salt and the outside liberally with paprika. If you see moisture developing, just pat it off with paper towels.
  4. Roast for 50-60 minutes or until a meat thermometer inserted in the thickest part of the bird registers 165 degrees F.
  5. Carefully transfer chicken to cutting board and let rest for 10 minutes.
  6. Slice and plate or serve family style on a platter.


  1. Hi Pam,
    What do you use to roast your chicken, roasting pan? Where do I find one, what do you think is best? Thank you!

    1. Hi, Beth! I have an All Clad roasting pan and roast the chickens on a rack in the pan. An inexpensive solution is to use a foil roasting pan. You can buy them in bulk at Sams Club and Costco. If you don't have a rack, you can make one by forming pieces of foil into sticks and placing them in the bottom of your pan in a grid pattern.