I’m no expert at carving, but I do think there is a really great way to carve the breast. I like to remove the whole breast by cutting down along the body, then slicing the whole breast in slices on the cutting board. It looks much nicer that way.
Use the pan drippings to make an awesome gravy and serve with mashed potatoes and your favorite veggies!
If you like your chicken with a crispy skin, this recipe will make you happy! Starting off with a dry chicken and that high heat of the oven will ensure crispiness!
The poultry seasoning is optional in this. I sometimes add it…or not. It adds a little more of an earthy-herby flavor.
Go ahead and toss some bay leaf, lemon peel or onion into the cavity if you like. It all adds a bit of flavor. Just don’t stuff it too much, that will change your cooking time.