Roast Chicken

When I was growing up, my grandmother would roast chicken often. I can’t even remember learning how or when I started, but I always loved roasting whole chickens.

I learned from Martha Stewart to always bathe your chicken in a salt bath before cooking. It cleans the chicken, while adding a nice brine that leaves the chicken very moist inside. I use kosher salt with water and rub it on the skin, inside and underneath the skin.

Use your fingers to separate the skin from the meat gently without ripping it. Wash the chicken down with water and shake over the sink to remove water. Place the chicken in a large roasting pan or pyrex.

Pre heat the oven to 375 degrees. Mix the following ingredients in a small bowl.

• 1 teaspoon kosher salt
• 1 teaspoon lemon pepper or cracked pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon rosemary
• 1/2 teaspoon thyme

Take olive oil and rub the chicken skin down and underneath the skin. Add the rub to the skin, inside and underneath the skin. Everywhere. 

Place in the oven on the middle rack and roast for 1-1/2 hours or until the juices run clear. If the top is burning too quickly you can cover with foil.