Perfect Roasted Chicken


This is the easy, fail-safe way to roast Kennedy Ranch chicken, whether whole or cut up.  The skin comes out super-crisp, the meat moist, flavorful and tender.  Best of all it's super-simple.  

Completely defrost a Kennedy Ranch chicken or chicken parts package, or use fresh.

Preheat oven to 400-degrees.


3T fresh rosemary leaves, chopped
1T kosher salt
1 1/2 t pepper

Gently loosen the bird's skin away from the flesh, starting in the breast area and working down to the legs and thighs.

Rub the rosemary mixture into the flesh under the skin.  

Sprinkle the skin with additional fresh ground pepper and kosher salt.

Put a sliced onion into the body cavity, along with some additional sprigs of rosemary.

Put rack into 13" x 9" x 2" baking pan, and put chicken (or chicken pieces) onto the rack.  Insert meat thermometer into chicken's thigh, being very careful not to touch the bone with the thermometer placement.

Bake until internal temperature measured in thigh is 157-degrees.  Breast meat temperature will be somewhat higher.  Time needed will vary based on whether you're baking a whole chicken or chicken parts.

Remove from oven, cover and let rest until temperature rises to 165 degrees or so, about 10 minutes.


BE SURE and save the rendered chicken fat from the pan!  Pour it into a fat separator and remove all juice from the fat, strain the fat through cheesecloth or a chinois if necessary to remove any impurities, and store in the refrigerator or freezer.  ANY juice or other impurities will cause it to go rancid very quickly, but if you're conscientious about it the fat will keep in the refrigerator for months.  It's the perfect cooking fat and the secret ingredients of great chefs around the world.

Same with the carcass and/or bones.  Save them and use them to make bone broth.  There is a good bone broth recipe in the One Chicken Four Meals link.

Oven temperature matters!  I made this in an inadequate electric stove in a vacation rental, and the skin didn't crisp up.  We have a gas stove at home, with a cast iron griddle kept in the bottom to reflect heat up from the bottom of the oven.  We've found it to be the perfect way to get even oven temperatures.