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For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil.
We tested several different methods for a classic roast chicken, and this one, stuffed with lemon, garlic and herbs, won out for flavor and ease. It’s perfect in its simplicity.
There is no consistency when it comes to the oven temperature for cooking a whole chicken or individual chicken parts. You can roast or bake anywhere between 325 and 450 degrees F.
Once the chicken is cooked and cooled, refrigerate it within 2 hours of sitting at room temperature. Store leftover chicken in an airtight container in the refrigerator (at 40 F or less).
Step 1, Preheat the oven to 425 degrees F. Step 2, Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters ...
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