Whole roaster chicken

[wvjules]

I have a whole chicken for tonight's dinner. Not quite sure how to prepare it. I was just thinking of putting salt, pepper and MCCormick spices under the skin. I'm sure you all have better suggestins, so throw them at me.

Oh, I don't want to stuff it with stuffing.

 

[twinglesmome]

Sometimes I mist the chicken with olive oil and squeeze a lemon over it. Then I add some rosemary.

 

[The Mystery Machine]

I do nothing. Rinse, pat dry, spray a bit of Pam and done.

 

[bettymae1121]

If you have a lemon or an apple (or both), slice it into chunks and stuff it inside. I'll also toss in some garlic cloves (or a whole head cut side ways). Also if any of you like to eat the skin, I'd coat the outside with a bit of canola oil and lightly salt it.

 

[monkeybug]

Well my way sure isn't healthy, but it's yummy!
I make a compound butter using poultry seasoning, kosher salt, pepper, minced garlic, and fresh thyme. Then I rub that all over under the skin. I coat the outside with olive oil, stick some apple slices, half an onion, and some parsley sprigs in the center, bake at 500 for the first 10 or 15 minutes (just to get the skin nice and brown and seal in the juices) and then turn the heat down to 350 until it's done. I pour some white wine into the bottom of the pan if I have it around too.

ETA- you want some kind of liquid in the pan or the drippings will burn in that first few minutes. I put mine on a rack in the pan.

 

[DMickey28]

I do similar to Monkey Bug but use just butter, salt, pepper, garlic powder, onion powder, paprika. Basically whatever! Rub it all under the skin.

I throw a a cubed up onion and garlic head in the cavity.

The BEST Roaster chicken BY FAR is the most recent one I have made. Same ingredients with Thyme if you want, rub it minus the butter, under the skin, over the skin all over the bird and then it sit for at least 24 hours covered in the fridge. I also stuff the onion and garlic head in it. Last time it was covered in the fridge for 48 hours before I roasted it. YUM. Lots of flavor.