roasted chicken

(from Joanna’s recipe box)


  • 1 chicken


  1. Check inside the chicken. Sometimes random parts like the liver or the neck are put back inside the cavity in a plastic bag. Be sure to remove that.

  2. Rinse out the inside of the chicken with cold water

  3. Spoon in the stuffing. At the tail end poke two skewers parallel to each other and each crossing the back hole of the chicken. Tighten up the hole by lacing string or yarn crisscrossing around the skewers and the tail piece and tie in a bow.

  4. Place the chicken on a rack in a roasting pan

  5. Put a piece of aluminum foil on top of the chicken to keep the skin from burning

  6. Roast at 325F for about 2-3/4 to 3 hours for a 3-1/2 pound chicken. Can use a meat thermometer in the meaty part of the breast to be more exact. Or check the leg joint which should wiggle easily and have clear juice dripping not red bloody stuff.

  7. Remove the foil for the last half hour to 45 mins so the skin will brown.

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