Chicken seems to be a favorite, especially among children, so what better way to get everyone happily eating at the dinner table than with a perfectly roasted chicken? Keep these tips in mind when preparing your next roasted chicken, and you’ll have happy, tummy-filled kids (and adults!) in no time:

Season. Generously.
You’re not just seasoning the skin, you’ll want it mix with the juices and flavor the rest of the chicken.
Place it on a bed of vegetables.
This prevents the chicken from boiling in the drippings (no soggy skin please!) while eliminating one job for you--making the side dish.
Start at a high temperature.
This ensures a crispy, browned skin. Once achieved, you can lower the temperature to complete the roasting.
Baste, baste, baste.
Use the flavorful juices and oils from the chicken to keep the chicken moist as well as flavor the rest of the chicken. And if you seasoned generously, you’ll have a flavorful, moist chicken once done.
Let it rest.
Allow the chicken to sit out of the oven for at least 10 minutes before slicing to ensure a more juicy chicken.
Use the drippings!
Your family (and friends!) will thank you for a flavorful gravy to go with your chicken.

Roasted Chicken Pieces with Sweet Potatoes and Ginger-Soy Glaze
Makes four main-dish servings
Takes 45 minutes

2 tablespoons olive oil
1 tablespoon honey
4 teaspoons grated peeled fresh ginger
3 tablespoons reduced-sodium soy sauce
2 kilos chicken (cut up into 8 pieces), skin removed from all but wings
2 large sweet potatoes, peeled, cut into 1 1⁄2-inch chunks
1 medium onion, cut into eight wedges

1.Preheat oven to 450°F. Spray 15 1⁄2” by 10 1⁄2” jelly-roll pan with nonstick spray.
2. In large bowl, stir together oil, honey, ginger, and 1 tablespoon soy sauce. Add chicken, sweet potatoes, and onion, and toss until coated.
3. Arrange chicken mixture in prepared pan. Roast 30 to 35 minutes or until juices run clear when thickest part of chicken is pierced with tip of knife. Transfer chicken mixture to warm platter. Drizzle with remaining two tablespoons soy sauce. Serve with pan juices.

(Photograph by Kate Mathis. Photograph and recipe reprinted from US Good Housekeeping. Adapted for use in Female Network.)

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