How do you make a roast chicken more exciting?

I never stuff my roast chicken. I push the wing tips behind the back and tie the drumstick ends together. Blot it dry with paper towels if necessary. Then season it with Lemon Pepper or Poultry Seasoning or just plain salt 'n pepper is fine. Don't forget to season the inside cavity. Pour a tablespoon of olive oil or cooking oil; add a tablespoon of butter and place it in your favorite roasting pan or iron skillet. Scatter a few quartered potatoes around it, quartered onions, almost any root veggies, brussel sprouts, etc. Now put a sprig of Rosemary or Thyme over the veggies. Put in a pre-heated 400 degree oven and turn it down to 350 degrees. I seldom ever baste my chicken cause I like the skin to be crisp. After 30 minutes, you can check the chicken and stir the veggies, put the chicken back into the oven to finish roasting. After another 20 - 25 minutes, I take the chicken out and check the temperature with an instant-read digital thermometer Insert the tip into the thickest part of the thigh; if the temperature reads 165 degrees, then it is done. Just before you heat up the oven, remove the middle shelf, to make room for the roast chicken. I hate it when I forget to do that. This is almost like a one dish meal because I include so many fresh veggies along with the chicken that I don't have to cook anything else unless I want to. Serve with corn on the cob, or a quick tossed salad. I guess with company, you might want to make a pot of rice.

I usually find it pretty exciting when chicken is cooked to perfection. Be warned, it takes time to prepare (most of the preparation time involves waiting though): - Untie the chicken. - Plunge the whole chicken in boiling water for a few seconds, then rinse under cold water; Repeat. This will help kill off any surface bacteria without cooking the chicken. - In the refrigerator, brine it in a cold, 5% salt solution for 8 hours. Add plenty of herbs to the brine (thyme and garlic work well). This will infuse the chicken with the flavors of the herbs. Don't be afraid to add some acid as well (a splash of wine or lemon juice). - Once brined, pat dry with kitchen paper and refrigerate overnight. This will help the skin dry out further, which will result in a crispy finish later on - inspired by Peking Duck). - Cover the chicken in butter; additional spices optional. I enjoy a bit of chilli powder. - Roast at low temperature (72 Celsius/160 fahrenheit) for 4 hours. Before proceeding, with a probe thermometer, double check that the internal temperature of the thickest part of meat of the chicken has reached at least 65 Celsius/150 fahrenheit. Anything under this temperature is unsafe for consumption. - Finally, raise the temperature of the oven to 220 Celsius/430 fahrenheit (or as high as it will go) to color and crisp up the skin in about 15 minutes. This will result in some of the juiciest, most tasteful, tenderest chicken you've ever had in your life. If you want to make it even more exciting, some freshly ground black pepper and/or orange zest added just before serving can give it just that extra touch. Don't know if it's your thing, but presentation can help too: Remember those little paper "chef hats" people used to slip on the chicken's legs in the 70's? You'll notice the chicken isn't stuffed in the process - this will help the air to circulate and will help guarantee that the chicken is fully cooked through.

here r a couple of the easiest but best recipes my family just LOVES. pre-heat over to 350 put chicken in baking pan and smother with italian dressing for extra flavor sprinkle parmesan cheese on top. YUMMY cover tightly with foil, throw it in oven for about 2 1/2 hours and u have your self a delicious meal the chicken just falls apart when u touch it with a fork. enjoy now if u want the same delicious meal that falls apart when u touch it with the fork do all the same steps above but instead of smothering in italian smother with a bottle of bar b que sauce. cover and cook 2 1/2 hours and tah dah dinner is served and your family will be happy

Dredge it with flour and seasonings for a crisp, spicy skin. Stuff it with my delicious sage, onion, and pinenut bread stuffing. Turn it into a tandoori chicken. Turn it into a lemon-basted spatchcock.

What my mom tend to do at home is just roast the chicken very gold brown, then in a separate bowl, add some lemon juice with grounded black or white pepper (white peferably). And voila! shred ur chicken and dip with it! Tastes amazing!

I am an old bachelor, if I had a roast chicken I would be exited as hell.