"A whole roasted chicken is simply more delicious than other ways of preparing chicken, but it can be an intimidating process for new cooks. Cora's tips for a perfect roast chicken begin with giving the bird "a good slathering of good olive oil." In particular, a high quality, cold-pressed olive oil, which she recommended to always seek out when cooking. Cora advised to use "good salt and pepper, and [rub] lemon and various herbs, like thyme, parsley, oregano" all over the skin of the chicken."
"She also said to put the squeezed lemon halves inside the chicken's empty cavity "to infuse more citrus" into the chicken as it roasts, as well as helping the chicken to stay juicy. You can also add extra herbs into the cavity as well. For specific directions on how to actually cook the chicken, Cat Cora said that roasting slowly is key. She recommended cooking the bird at 350 degrees Fahrenheit for an hour to and hour and 15 minutes, basting the bird in its own juices as it cooks. Cora also suggested adding additional olive oil while basting to keep the bird moist. "It'll get nice and brown if you follow that," said the "Iron Chef" winner."
A whole roasted chicken delivers richer flavor and should be a classic skill for home cooks. Begin by slathering the bird with high-quality cold-pressed olive oil and seasoning generously with good salt and pepper. Rub lemon and herbs such as thyme, parsley, and oregano over the skin, and place squeezed lemon halves and extra herbs inside the cavity to infuse citrus and retain juiciness. Roast slowly at 350°F for about one to one hour fifteen minutes, basting in its own juices and adding olive oil while basting to keep the bird moist and well-browned.
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