Today I cooked a half chicken. It is more than I will eat, but left-over options are endless with chicken.
I simply lightly seasoned the outside of the chicken with seasoned salt. Using my halogen oven, I roasted the half chicken skin side down for 30 minutes at a slow 250 degrees Fahrenheit. I then turned the chicken and continued cooking at a more moderate 350 degrees for an additional 45 minutes.
Here is the result:
Notice the skin is crispy. The meat should be moist and juicy. Later, I will prepare a side to balance my meal. Maybe rice or a green vegetable will be good.
Allowing the meat to cool is simply a matter of personal preference. I like cooled food rather than piping hot.
A side note: I will keep my dog outside until I have demolished this bird. Eleanor (my dog) can’t resist the aroma of fresh roasted chicken. So... she’s a little spoiled.
Here is today’s beauty. Who could resist this pretty face?