Simple Whole Roasted Chicken Recipe
Roasting the Perfect Chicken: A Step-by-Step Guide
Get ready to savor a mouthwatering roasted chicken, along with using the leftovers for a scrumptious chicken salad sandwich or homemade chicken stock. Here's our recipe for a succulent bird with a crispy skin and juicy meat.
The Recipe
Ingredients
- A 4-5 pound whole chicken, free from neck and giblets
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon, sliced (optional)
- Fresh herbs such as parsley, rosemary, or thyme (optional)
Instructions
- Preheat your oven to 425°F and arrange a rack in the middle.
- Pat dry the chicken with paper towels, removing any extra fat hanging around the body cavity.
- Drizzle the oil over the chicken and rub it onto the skin. Season generously with salt and pepper inside and out. If using, place the lemon slices and herbs inside the cavity.
- Position the chicken breast-side up in a large skillet, frying pan, or baking sheet, and roast it in the oven for 15 minutes.
- Lower the oven temperature to 375°F, and continue roasting until the juices run clear, and a thermometer inserted into the inner thigh registers 165°F, which should take about 50 minutes to 1 hour more.
- Remove the chicken from the oven and let it rest for 15 to 20 minutes before carving.
Bonus Tips:- If you have additional time and want an even crispier skin, salt the chicken and refrigerate it uncovered overnight (this is known as dry brining).- For an easy way to make chicken stock, use the carcass and roasted vegetables.
Enjoy your delicious roasted chicken and don't forget to repurpose the leftovers for a fantastic chicken salad sandwich or chicken stock!
- This recipe provides instructions for a succulent roasted chicken, which is perfect for eating and can be used to make a scrumptious chicken salad sandwich or homemade chicken stock.
- The recipe includes the option to dry brine the chicken by salting it and refrigerating it uncovered overnight for an even crispier skin.
- Once the chicken is roasted, it is essential to let it rest for 15 to 20 minutes before carving to ensure juicy meat.
- Credit for this recipe goes to aussiedlerbote, who provides additional tips for making easy chicken stock using the chicken carcass and roasted vegetables.
