Here's a step-by-step guide to making roast chicken–because we care about you
Now comes the scary part: testing the chicken to see if it's done. Around the 45-minute mark, take the pan out of the oven and give it a look. Is the skin crispy and brown? Good sign. Now pierce the meat in the leg joint and see if the juices run clear. If they're rosy pink, it needs more time—stick it back in the oven for five minutes and check again . I roasted a 4.5-lb. chicken, so I had to go about an hour and 15 minutes—you can adjust time for larger birds.
Now, just be patient and let the chicken rest for 15 minutes before carving so the juices don't run out and leave you with a dry bird. NotStart carving by removing the leg and thigh. The thigh joint should separate easily from the carcass.Follow the breastbone to carve the breast, using the cartilage as a guide for your knife. Cut the wing joint and separate the underside of the breast from the breast plate/ribs.
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