Since was published in 2009, Simply Recipes readers clicked on it 12 million times.
I make it once a week, keeping leftovers for easy lunches and making stock from the bones.
All that said, roasting a whole chicken does require something I don’t have a lot: time.
Simply Recipes / Photo Illustration by Wanda Abraham / Sally Vargas
Sometimes, I dont have the one hour and a half or longer required to roast the chicken whole.
Thats where the most popular chicken recipe on Simply Recipes comes in.
If you havent tried it already, its time to addClassic Baked Chickento your menu.
Sally Vargas
If thats not an endorsement, I dont know what is.
The recipe is a huge time-saver because it calls for cooking cut-up chicken parts instead of thewhole bird.
The chicken recipe is also so popular because its incredibly easy.
Sally Vargas
Simply salt the chicken parts and let them sit out to get rid of the chill from the fridge.
Remove from the oven when the juices run clear.
The breasts should reach 165F and the legs and thighs 170F.
There are no fancy techniques.
You dont even have to brown the chicken in a pan firsta step many recipes call for.
The hot oven does the browning for youall the cooking occurs in the oven in one pan.
The skin protects the meat from drying outit’s sweater weather after all and the chicken needs one too.
This is such a simple recipe that its also easy to play around with it.
Adding a little cornstarch or flour will turn this into a thicker gravy.
I do like it best as issimple and perfect.
She was born in 1878, and in the 1960s and early seventies, I lived with her.
Made me miss Granny."
