If you follow only a couple rules, you can have perfectly browned, crispy on the outside, moist on the inside roasted chicken every time. Using the following two rules, it’s impossible to overcook and dry out the meat. It works for all cuts of chicken, but works better if the skin is left on
1. Use a rack that fits into the roasting pan. This will keep the chicken elevated above the juices
2. Baste every 10 minutes. If there isn’t enough juice to cover all the pieces, supplement by adding a little oil to the pan.
Ashta’s best chicken recipe(used on whole roasters, legs, thighs, wings etc. Be sure to use locally-grown, hormone-free meat.)
Preheat the oven to 350.
Gather a huge handful of all kinds of different herbs. Chop em up good. Rub or toss the herbs all over the chicken.
Place the chicken in a rack sitting in a roasting pan.
Put in the oven.
Take it out and baste thoroughly every 10-15 minutes
Cook until brown and crispy (about an hour, depending on size)