Until tonight I always roasted chickens at 425-450 degrees farenheit. Tonight I did some research in my cookbook collection and roasted this chicken at 375 degrees farrnheit. Instead of adorning the fowl with lemons and herbs and various acoutraments, I simply buttered the skin and generously salted and peppered the bird.
At 375 degrees this 4.5 pound chicken took a bit longer to cook, about 2 hours. With this window I cooked the entire meal in the oven. Baked potatoes and asparagus roasted with some fresh parmesan.
After taking the cooked chicken from the oven I tented it with foil and let it 'rest' for five minutes. This chicken was juicy and succulent. Pure delicious chicken flavor.
Another great thing about a roast chicken is that the left reovirus will be used for chicken noodle soup later this week. Two meals from a $7 chicken. Happy Sunday!