How to roast chicken

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To roast a delicious chicken, you'll need a few key ingredients, some basic kitchen tools, and a bit of patience. Here's a step-by-step guide on how to roast a succulent chicken:

Ingredients:
Whole chicken (about 3-4 pounds)
Olive oil or melted butter
Salt and pepper
Fresh herbs (rosemary, thyme, or sage)
Garlic cloves
Lemon or onion (optional)
Equipment:
Roasting pan with a rack
Kitchen twine
Meat thermometer
Instructions:
Preparation:

Preheat your oven to 375°F (190°C).
Remove the giblets from the chicken cavity and pat the chicken dry with paper towels.
Let the chicken come to room temperature for even cooking.
Seasoning:

Rub the chicken inside and out with olive oil or melted butter.
Season generously with salt and pepper, ensuring you cover the entire surface.
If desired, stuff the cavity with fresh herbs, garlic cloves, and a lemon or onion for added flavor.
Trussing:

Truss the chicken using kitchen twine to help it cook evenly. This involves tying the legs together and securing the wings against the body.
Roasting:

Place the trussed chicken on a rack inside the roasting pan to allow air circulation.
Roast in the preheated oven for about 20 minutes per pound. Baste the chicken with pan juices every 30 minutes for a moist interior and crispy skin.
Checking Doneness:

Use a meat thermometer to check the internal temperature. Chicken is safe to eat at 165°F (74°C). Insert the thermometer into the thickest part of the thigh without touching the bone.
Resting:

Once the chicken reaches the desired temperature, remove it from the oven.
Allow the chicken to rest for at least 15 minutes before carving. This helps redistribute the juices for a juicier bird.
Carving:

Carve the chicken into serving pieces, starting with the legs and wings, and then slicing the breast meat.
Serving:

Serve the roasted chicken with your favorite side dishes and enjoy!
Mastering the art of roasting chicken takes practice, but with this guide, you'll be on your way to creating a mouthwatering and impressive dish for any occasion.