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Garlic and lemon oven roasted chicken
Posted on 12/21/14 at 10:07 am
Posted on 12/21/14 at 10:07 am
So I picked up 2 chickens, gonna rub up with garlic lemon and olive oil and roast...I want to add some potatoes to the pan to cook in the "juice" How long do the chickens go for and what temp, then when should I add the potatoes?
tia
tia
6
Posted on 12/21/14 at 10:10 am to mpar98
Depends on size of chickens - roast temp should be 350. I'd put potatoes in at same time to let them better absorb juices. Plan on at least 2 hours in oven.
Posted on 12/21/14 at 10:14 am to mpar98
If the chickens are separated enough to get good air flow around them. figure 20 minutes per pound of one of the chickens.
2 hours sounds too long to me.
2 hours sounds too long to me.
Posted on 12/21/14 at 10:17 am to mpar98
In a perfectly calibrated oven they should take about 45 minutes @ 350F assuming they are 3-4 lbs each. I've never seen a perfectly calibrated oven so mine usually take a little north of an hour. I like using the pan drippings for a gravy so I cook the potatoes separately. Might I suggest some salt, pepper and paprika to that rub?
Posted on 12/21/14 at 10:20 am to mpar98
Depending on weight is say 60-90 minutes
Posted on 12/21/14 at 10:21 am to 8thyearsenior
Roger that on the salt n peppa
Posted on 12/21/14 at 10:28 am to mpar98
I would roast at 425F and for 1-1.5 hrs depending on when the juices run clear.
Oh, and brine it before.
Oh, and brine it before.
Posted on 12/21/14 at 10:41 am to mpar98
I'm sure you know this already but just in case you forgot, please let the chicken rest for 10-15 minutes after you pull em from the oven.
Posted on 12/21/14 at 11:04 am to ruzil
quote:
roast at 425F
Too high, IMO. You're better off below 375. I go 350. Things can get dicey if you go over 375 and it takes a good bit more monitoring as to not set off your smoke alarms.
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