How To Make Roasted Chicken

Join Kristin as she prepares a homemade roasted chicken witht the recipe how to make it.
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One roasting chicken, about 5-6 lbs
½ cup olive oil
2 minced garlic cloves
¼ cup white wine
¼ cup lemon juice
1 tablespoon crushed rosemary
1/2 tsp each black pepper and salt
Remove any pieces and parts that are inside the chicken such as the neck, gizzard, and heart. Wash both the inside and outside of the bird. Dry with a paper towel.
Mix all the marinade ingredients. Pour the marinade into a large sealed bag. Marinate for 6-24 hours. The longer it sits, the richer the flavor.
There are two ways to cook the chicken. The first is 20 minutes per pound plus 15 minutes at 350 degrees. The second method is 10 minutes at 450 degrees, then decrease the heat to 350 degrees and cook 20 minutes per pound. I use a roasting rack to allow the heat to circle the meat.
The internal temperature of the chicken should be 180-185 degrees. Use a meat thermometer and place into the thigh, being careful to avoid touching the bone.
When cooking completed, remove the chicken from the oven and place tin foil over the bird for 10-15 minutes to let the meat rest.
Slice chicken and enjoy.
It’s super delicious!