Citrus-Herb Roasted Chicken
To slow-roast chicken:
Reduce the oven temperature to 250 degree F. Roast, uncovered, for 1 hour. Use a squeeze-style baster or a pastry brush to baste the chicken with the pan juices. (Note: Be sure to thoroughly wash the baster or brush between basting.) Roast, uncovered, for 2-1/2 to 3 hours more, basting chicken with pan juices about every 30 minutes. (Note: Basting ensures the chicken will be moist.) Roast the chicken until the drumsticks move easily in their sockets and chicken is no longer pink. Remove chicken from oven. (Note: After roasting, to check the internal temperature of the chicken, insert an instant meat thermometer into the center of an inside thigh muscle. The tip of the thermometer should not touch the bone. Instant meat thermometer should register 180 degree F.)
Perfect Citrus Herb Faster-Roasted Chicken:
Prepare chicken as directed above in Steps 1 through 6. Reduce heat to 375 degree F. Roast, uncovered, in a 375 degree oven for 1-1/2 to 2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degree F). Remove chicken from oven. Cover; let stand for 10 minutes before carving. Makes 8 servings.