Merrill is a co-founder of Food52.
I like to start my roast chicken at a high temp (425 F), and the lower the heat to 350 after 15 minutes. A 5-lb. chicken should take an hour to and hour and 15 minutes to roast, but make sure you test it with a meat thermometer.
there are so many ways to roast a chicken, I agree with both above....some swear by lower heat like 325 for tender moist meat; others swear by starting high for a crisper, browner skin and shortening the cooking time and then lowering the heat....best way to tell is to do 2 side by side (hopefully you have 2 ovens!) and see for yourself...and there are so many variations in between. Same way with beef, turkey etc. I was told by a woman in the line waiting to pick up our holiday meat this weekend...she swears by cooking her Beef Prime Rib Roast at 500 degrees for 5 minutes/per lb.....then don't open the oven for another 1 1/2 hours...she says it comes out perfectly rare every time....
I followed this recipe for my Christmas chicken, and it turned out great!
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Well played. You deserve a cookie.
And the journalist who reported her way to the truth
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