This is my second attempt at roasting a chickenI brined the chicken for 5 hours then took it out and rinsed it very wellThen I dried it off with paper towels and put it back in the fridge for two hours to air dryThen I took it out and preheated the oven to 450 and let the bird sit to room temp for one hourI smeared softened butter all over it and salt and peppered it inside and outIt's been in the oven for over 30 minutes and its not browning at all but burning in some places and there was smoke so I turned the oven down to 400Please some one give me some advice.
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To roast a 1.7kg whole chicken: put butter and lemon (or any other herbs you like) under then skin of the breast, put in the oven at 220 for about an hour but cover with aluminium foilAfter an hour, take off the foil and cook in the oven for a further 30-40mins until the skin is browned and the juices run clearAdjust the times based on how big your chicken isThis will keep the meat moist but the skin brown and crispy.
I'd like to know the answer to that one tooI'm thinking of getting a curtain riser fitted and buy a heavy lined curtain for the very depths of Winter.
