TLC Advice-a-Thon: Sarah On How to Roast a Chicken
This is the method that works for me. And people say they love my chicken . . . Find a chicken. It shouldn't be too cold when you start this process. Preheat the oven -- make it hot. 400 degrees. Cut 5 or so lemons in half and squeeze the juice all over your chicken and way down in your chicken's butt. Then stuff as many of the lemons as you can into your chicken's butt. Rub your chicken all over with olive oil AND butter and coat liberally with kosher salt and freshly ground pepper. Roast that bird until it has a nice brown tan, then cover him with tinfoil and turn the over down to 325 or 350 degrees. I am not going to even attempt to give you cooking times because this needs to be done by instinct. When your kitchen smells really good, start basting and start wiggling that chicken's legs. If they wiggle freely and the juices run clear (not bloody) when you poke a knife into his armpit, you're good to go. Let him rest under tinfoil for 10 minutes before carving.