Cooking a chicken with the dry heat of an oven is one of the tastiest ways to prepare a chicken.
- Preheat your oven to 160°C (325°F)
- Place chicken breast side up on a rack in a roasting pan. If desired, brush chicken with olive oil or butter.
- Cover loosely with a heavy-duty aluminum foil; crimping onto sides of pan to hold it in place. This prevents overbrowning, keeps the bird moist, and reduces oven spatter.
- Insert a meat thermometer through the foil into the thickest part of the thigh muscle without touching the bone.
- Brown the chicken by removing the foil 20 to 30 minutes before roasting is finished, and continue cooking until the thermometer registers 74°C (165°F)
- Baste the chicken with its own juices for added flavour and to help brown the skin even more.