How to roast a chicken.


How to Roast a Chicken

I distinctly remember the first time that I roasted a chicken.  I was probably 8 or 9 and my mom had left a whole chicken in the fridge for my babysitter Sarah and I to make for dinner.  We both knew that it takes a while for the chicken to roast, so around 6 pm we took it out of the fridge and  set in on the counter.   Reading the instructions on the little white sticker on the top  the  first thing that we had to do was remove the giblets.  After  Sarah explained to me what exactly giblets were apparently 8 year-old me completely refused to even come close to the chicken now that I knew there was still all of those PARTS in there!   Sarah rolled up her sleeves and after several attempts  of trying to get that little bag out of the cavity we were unsuccessful. I’m not sure how long we debated over it  and did one of those “it’s so gross, get it away from me” dances, I’m pretty sure Sarah’s mom came over to remove the giblets for us.   After that debacle, it took me a while to touch a raw chicken without being grossed out.

One of the great things about cooking a whole chicken instead of buying pre-cut and de-boned  pieces is that it is cheaper.  If you have to feed  more than 3 people, buying a whole chicken is  a few dollars cheaper than  buying it  separated.   In my case, Jon and I eat what we want that night and then use the leftover meat for sandwiches and such.  Also, you  can have both white and dark meat.

Although yes you are going to have to remove the giblets, I have used this recipe several times and the results are a juicy chicken with crispy and flavorful skin.  It is easy and you can make it without a hassle or preparation time in the kitchen.

Here is what you will need: 

1 whole chicken
Salt and Pepper
2 cloves of fresh Garlic or 2 tablespoons of minced.
1 Lemon
1/2  Sweet Onion
2 Tablespoons of unsalted butter softened
cooking twine


Pre-heat your oven to  425 degrees F.   Unwrap your chicken, remove innards, rinse it with cool water and  pat dry the skin with  a paper towel.  (This helps to remove any juices from the package and makes the skin flavorful.)   Make sure to remove any extra fat from the inside of the cavity.


Rub the cavity with salt and pepper and garlic.  Put the springs of thyme inside the cavity.  I prefer to use fresh thyme, but this time I didn’t have any so I used dried herbs. Take the lemon and roll in on the counter for 10 seconds pushing down on the center with your hand.  This will help release the juices in the lemon and give you more flavor.  Slice half way through the lemon so that juices can get out  but not all the way through so that you have two pieces.  Stick the lemon  into the cavity and then tie the legs together. This will help to keep everything inside the cavity and make sure that the drumsticks do not fall off while it is roasting.  I didn’t have any twine yesterday so I used a skewer to keep it shut.  Not as effective, but I wasn’t going to go to the store for twine.

Rub the outside of the chicken with the softened butter and then sprinkle liberally with  salt and pepper. Set the chicken aside.


Slice the onion and put them in the bottom of the roasting pan.  If you are like me and do not have a roasting pan, I use my large glass pan and it works just fine.   Once you have spread the onions on the bottom of the pan put the chicken on top of the onions.

Roast the chicken for about 1 1/2  hours.  To make sure that  it’s finished  pierce the breast and thigh meat with a probe thermometer.  The meat has to be over 165 degrees to be finished, so around 170 is safer. Make sure that you are not touching the bone when taking the temperature.  This will give you a higher reading that what it actually is.

Take the chicken out of the oven  and transfer it to a cutting board with indents around the edge to catch any juices.  It is important that you let the chicken sit for 10-15 mins.  This gives it a chance to absorb some of the juices and makes it even tastier.

Congrats on roasting a whole chicken!  I told you it wouldn’t be that hard!

If you have any questions please let me know.




My First Official Posting!

Carly and I at the FAU V. Gators Game!

Hi everyone!

This is my first official post for my new blog.  As a senior in college, it was about time for me to jump into blogging, but I have never really been able to get my head around it.  So now, hopefully, I will be able to share  a little about my life and all my tips and tricks for cooking!

Just a little about myself,  I am a senior at the University of Florida, and a public relations major with a minor in leadership. I am the Director of Alpha PRoductions, a student-run PR firm in the college.  Alpha is a constant learning experience and a very time-consuming position, but it is a huge passion for me to learn more about working in PR and to help other students (my account associates) do the same!  While Alpha keeps my very busy, I hope to use this blog as an outlet  for my stress and as a great way to track what I am cooking.  I am an avid baker and although I don’t get to bake as often as I would like, it is a relaxer. I love to experiment with new recipes and ways to bake. I just got a new stand mixer, so the baking has never been easier!

The receiver of the majority of my baking is my awesome boyfriend Jon.  Jon and I have been together for almost 5 years now and through the highs and the lows, he is the love on my life and my best friend.  He is a cook and wants to become a professional chef, so  sometimes it is quite a fight in the kitchen when we both want to cook.  That being said, we always eat well at our apartment and I’m pretty sure our friends have a rotation schedule of who gets to come over for dinner.

I have amazing friends, who I am pretty sure I would have lost my mind somewhere around sophomore year if it wasn’t for their late night study sessions and ladies night parties!

Another thing you should know about me is that I am a complete night owl, ( It is currently 4:35 am.) so a lot of my writing, studying and baking happen during the odd hours when people are asleep.

Well, I think that is enough about me for now.


Up next, in honor of Autumn –  Caramel Apples, Pumpkin Seeds and Pumpkin Carving!