This time, with an actual chicken and not a cornish hen. I figure that if I can get this down, then I can save my hubby and I from eating sandwich meat and put roast chicken in sandwiches! Sounds delicious, right?
There are apparently like a hundred or so different ways to roast a chicken. It’s all very overwhelming. Why do some people roast at this heat? Why that heat? Why this filling or that outing(..)?
I found a pretty full explanation of roast chickens here, so today we’re trying something like that.
450 degrees, 60 minutes.
Half a lemon and some garlic inside (as much as I could do before I got sick of peeling garlic cause it sticks to my fingers).
Put it breast side up on a roasting pan. I just checked and apparently I put the wire rack upside down. UGH…
OK, rack is the right side now. My fire alarm has gone off twice already. Is something burning?
The chicken wasn’t done. 😦 Next time I do this, remind me to check the weight of the chicken so I know. I hate taking things in and out of ovens and checking done-ness! Per Allrecipes, a difference of a pound makes for an additional 20 minutes…