Roast chicken ii

4 servings

Ingredients

Quantity Ingredient
1 4 to 5 lb. chicken (I used 5 lb.)
Salt and pepper; to taste
Tarragon*

Directions

*My addition.

Unwrap chicken; remove giblets from cavity. Thoroughly rinse chicken, inside and out.

Put bird on roasting pan with shallow sides (no higher than 1"), put in oven and bake 30 minutes at 450 F. (High temperatures sear the bird's outside, crisping the skin but keeping the meat inside moist.) (I just used a regular roasting pan, without a lid.) Reduce heat to 400 F. Bake 15 to 25 minutes more (I baked it 25 minutes), or until thigh meat registers 160 F. on a meat thermometer or juices run clear when poked with a fork.

Remove from the oven. Let stand 10 to 20 minutes before carving.

Serve with baked potatoes and green beans or a salad. (I put baked potatoes and 1 small quartered onion in with the chicken. New potatoes would be good, too.)

My notes: This recipe is ultra-easy, good and quick.

Yield: 4 to 6 servings.

From Food Editor Sarah Fritschner's 11/20/91"Fast Lane" column in "The (Louisville, KY) Courier-Journal." Pg. C13. Tried 11/28/91 for a simple Thanksgiving! :-) Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-26-94

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