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Roast Chicken



We had this very simple chicken tonight with chicken flavored rice and corn.

1 3 to 3 1/2 pound chicken
2 tablespoons olive oil

Rince inside of chicken and pat dry with paper towel. Skerer or tye legs and wings to chicken., if desired. Place chicken breast side up in a shallow roasting pan. Brush with olive oil.

In a hot oven 450 F cook the chiken until it is brown and then cover with foil and turn the heat down to 350 F. Cook until the drumstick moves easily or chiken is 180 F. . It takes about 1 1/2 hours. Let stand for 10 minutes before carving. I usually baste the chiken a few times while it is cooking.

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Roast Chicken



We had this very simple chicken tonight with chicken flavored rice and corn.

1 3 to 3 1/2 pound chicken
2 tablespoons olive oil

Rince inside of chicken and pat dry with paper towel. Skerer or tye legs and wings to chicken., if desired. Place chicken breast side up in a shallow roasting pan. Brush with olive oil.

In a hot oven 450 F cook the chiken until it is brown and then cover with foil and turn the heat down to 350 F. Cook until the drumstick moves easily or chiken is 180 F. . It takes about 1 1/2 hours. Let stand for 10 minutes before carving. I usually baste the chiken a few times while it is cooking.

Comments are closed.

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