Cooking Class: Roasting

Use this classic oven method for succulent meat and richly browned vegetables.

How To Roast a Whole Chicken

Many classic roast chicken recipes call for steady heat throughout, or start high and then reduce the heat, but we discovered something different, and it yielded our juiciest bird ever.|Photo: John Autry

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Season and Roast

Season the flesh, leaving the skin intact. (Season the skin too for a nice presentation.) Then place the chicken on a rack in a roasting pan. Elevating the bird allows air to circulate and promotes even browning.

Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

View Recipe: Italian-Seasoned Roast Chicken Breasts

Kitchen Tip: Pull chicken breasts from the oven when they reach 155º; the temp will continue to climb as they rest.