Our Favorite Roast Chicken

Our Favorite Roast Chicken
Photo by James Carrier


  • 1 chicken (6 to 8 lb.)
  • Salt and pepper

1. Remove giblets from chicken and reserve for other uses. Pull off and discard lumps of fat. Rinse bird well inside and out; pat dry. 2. Sprinkle chicken lightly with salt and pepper. If desired, fold wing tips under first joint. Set bird breast up on a V-shaped rack in an 11- by 17-inch pan. 3....

View full recipe at My Recipes


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