Roast Chicken

Whole chicken, rinse, remove any big pieces of fat, dry with paper towels.

Season all over with Lawry's Season Salt

Roast on rack in foil lined pan in 350º - 375º oven. If you have a convection oven, roast at 325º and check for doneness after an hour.

The trick is to get it very well done. After about an hour at 350º-375º, stick forks in both sides of the chicken, and tip it so the juices in the cavity run out. Depending on the oven, size and temperature of the chicken, it can take up to about an hour and three quarters to cook. If the juices are clear it is done. If still pink, it's not done.*

We usually serve this with Chicken Rice-a-Roni and whatever green vegetable. If you want gravy, make mashed potatoes and don't use foil in the pan.


Pour off all but about 2 - 3 tablespoons of fat. Add 1 - 2 heaping tablespoons of flour, stir over heat, until bubbling. Add about a cup water to start. Be careful of over salting this gravy. Since there is usually a lot of salt in the pan drippings, I quit using much canned chicken broth. Anyway, you can taste it and see if it can take some chicken broth. You may have to add more water as it begins to thicken.

Alternatively, you can use half chicken broth and some cream or half and half for traditional cream gravy.

* I have noticed that if the chicken is trussed, it takes a lot more time to cook through. Better to untie it so heat can get into the cavity.