Anybody here with a recipe for a simple, no fail, roast chicken?

I am in desperate need of a simple thing I can just throw in the oven with no fuss, cause Im still pretty banged up from my fall this weekend, and it HURTS to do too much of anything in the kitchen . I wanted to make bread sooo bad this week since the weather feels so fall like, but I cant even reach the damn flour, let alone attempt to knead some damn dough At least by throwing the chicken in the pot and the oven, it will be less physical effort, and I can munch off of it for a couple days without thinking about what to eat or how to prepare something. After a while apples and pineapple slices get kinda boring, and my stomach is getting mad at me

Here is a good one...pretty simple...I wish someone would make it for me




Lemon Roast Chicken
Makes 4 servings
By Ann Heller

Dayton Daily News

I have fixed this recipe from Italian cooking teacher Marcella Hazan ever since her second cookbook was published. Its luscious, lemony pan drippings transform the bird.

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1 chicken, about 3 pounds

Salt and pepper

2 whole lemons


Preheat oven to 350 degrees.

Wash the chicken and dry it with paper towels. Remove any loose fat. Sprinkle with salt and pepper, inside and out, rubbing it in.

Wash and dry the lemons and soften by rolling them on the counter. Poke each lemon at least 20 times with a skewer or toothpick. Put the lemons inside the chicken, and use a skewer to close the opening.

Put in a shallow roasting pan, breast down, and place in the upper third of the oven. Do not add any fat. Roast for 15 minutes.

Turn the chicken breast side up and roast for 20 to 25 minutes.

Turn the heat to 400 degrees and cook an additional 20 minutes. (If using a larger bird you may want to roast the bird an additional 5 minutes or so.) Cut into the thigh at the joint and make sure the juices run clear yellow.

Serve the chicken with the lemony juices from the pan spooned over.

^

this is basically what i do, but
marinate it in a plastic bag with olive oil sliced lemons and S&P chopped garlic

use a bunch of fresh herbs like thyme , rosemary, sage, whole garlic cloves and just stuff that fucker full of the herbs.

cut up some butter and stuff it under the skin

cover the bird in alot of olive oil

Basic, old-school method for roasting chicken:

Stuff a whole onion in cavity of bird. Spray chicken with cooking spray or rub with butter, sprinkle seasoning salt, garlic powder and pepper all over, cover with foil, cook at around 400 to 425 degrees until chicken is cooked through (test meat at thigh).

Remove foil and cook till brown and crispy.

Ottensen said:

sure!

ingredients...

1 chicken
850 grams of thinly sliced dolphin steaks
other stuff

directions...

cover chicken in a shit load of oil
wrap chicken in dolphin
cover dolphin in a shit load of oil
sprinkle on other stuff


cook for 2 and a half hours

serves 4


enjoy

momentsofbliss said:

LAYERS OF WRONG!!!!

So in the end, I did a combo from horatio AND debbiedowner! I used the lemons, garlic, threw on the herbs and olive oil...I fell down wet concrete stairs on Saturday so my chopping and lifting abilities are limited, and I'm trying to avoid using my left side at all; any quick movements and I start yelping like a puppy, though my right side works fine. Picked up the bird, threw it is a covered clay pot with your ingredients, and dammit that chicken going to go into a whooole range of stuff for the next few meals

Thank yooooou

Chicken makes hap-py

Ottensen said:

when you can chop again making chicken soup from a whole chicken is great. im making that right at this very moment.
you can make the extra into pot pie, dumplings, sandwiches

horatio said:

The soup I can handle, I have liitle pre-chopped veggies in the fridge! The sandwich idea is good, too ( but on store bought bread...still bummed I can't knead a loaf of my own ), but I DO know that when I do another chicken...I'm going to try a chicken pot pie. I haven't had one in years