Oven Roasted Chicken Recipe
Bake your roast chicken with crispy skin
We are a family that fights over the crispy parts of skin on roasted chicken. This Oven Roasted Chicken recipe gives you crispy skin all over instead of just a few select areas.
We frequently get asked "how to roast a chicken".
The best roast chicken is one that has crispy skin and there are a few ways to achieve this.
First, using a V-rack will keep the chicken from sitting in the drippings and getting soggy.
Secondly, the chicken is rubbed with a corn starch and salt mixture to get the skin toasty brown and crispy.
 The third method is to rotate the chicken a few times during cooking so that both sides and the top get enough heat. The chicken will be cooking at a high heat (475 degrees F) so that it cooks quickly and doesn't dry out.
The cooking times are for a chicken that is around 4 pounds. If your chicken is larger, then the cooking times will need to be extended.
Roast Chicken
Ingredients:
Roasting Pan
V - rack or roasting rack
Salt
2 teaspoons cornstarch
1 31/2 to 4 pound whole chicken, throw away giblets, pat the skin with paper towels
Preparation:
Line roasting pan with foil, bring foil up sides of pan.
Adjust oven rack to middle position, place roasting pan on rack, and heat oven to 475 degrees.
Spray V-rack with cooking spray.
Combine cornstarch and 2 teaspoons salt in small bowl. Poke skin of chicken all over with skewer or tip of sharp knife. Rub cornstarch mixture evenly over chicken.
Remove roasting pan from oven with oven mitts.
Place chicken on it's side, wing side up, in V-rack, then place V-rack in roasting pan.
Roast chicken 15 minutes. Remove roasting pan from oven and, using wad of paper towels in each hand, flip chicken so that other wing is facing up. Roast another 15 minutes.
Remove roasting pan from oven one more time and using wad of paper towels, flip chicken breast side up (wings on bottom) in V-rack.
Place back in oven and roast chicken until instant-read thermometer inserted into thickest part of thigh registers 170 degrees, about 20 minutes.
Carve chicken and serve
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