This recipe is a favorite in the Dining Downloads kitchen. We usually prepare this for company!
4# whole fryer chicken
canola oil for rubbing
Preheat the oven to 425 F.
Remove innards of chicken. Rinse cavity and skin thoroughly with cold, running water. Pat dry with paper towels *VERY IMPORTANT*.
With back side up, rub skin with about 1-2 TBSP of oil. Sprinkle your seasonings over the back of the chicken. Flip the chicken over. Repeat with oil and seasonings on top side. Place on a roasting rack so it will be elevated from the drippings.
Cook at 425 F for one full hour. If the chicken is over 4#, you will need a bit of extra cooking time.
Remove chicken and let rest about 10 minutes before carving. *VERY IMPORTANT*
Save the bones and make Homemade Chicken Broth!
Note: This recipe is very versitile for seasoning. We have tested everything from 5 spice powder and stuffing the cavity with oranges, to a plain salt and pepper on top with fresh herb sprigs in the cavity and under the skin, to store bought seasoning blends. All had great results.
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