Roasted chicken is an easy, allergen-free dinner that takes little time to prepare and less time to eat. The scraps serve as the basis for home-made chicken stock and the leftovers can be eaten as-is or jazzed up for the next day's lunch.
1 Whole Chicken Salt
Pepper
Garlic Powder
Oregano
(1) Heat oven to 400 degrees F. Place chicken into a baking dish or roasting pan.
(2) Season chicken with the salt, pepper, garlic powder, and oregano (as lightly or heavily as your tastes like).
(3) Bake chicken until the internal temperature reaches 165 degrees F, somewhere around an hour to an hour and a half.
A meat thermometer is a must for consistently achieving the correct temperature - however, I have inadvertently baked chicken this way to over 185 degrees without sacrificing too much moisture. The key is in the chicken - Ingrid and I buy organic, free-range whole chickens.
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