Roast chicken packed with unbelievable flavors. Succulent. Juicy. Tender!
Roast Chicken is a complete meal that requires minimal prep work with fantastic textures and flavors. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy
How to pick out a Roasting Chicken
- When choosing a chicken for roasting, it is best to select a bird that is labeled a "roaster" they are generally older birds with more muscle, flavor, and fat.
- Fresh chicken is always, always, always pink!
- The package should be well-wrapped and leak-free, with a clean smell.
How to Make a Classic Oven-Roasted Chicken
- Preheat oven to 375 degrees F
- Remove giblets from chicken, and pat dry. Place 2 tablespoons of butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken's exterior.
The most common kitchen mistake is under-seasoning! Don’t be afraid to be a little liberal with your salt, pepper, or other seasonings.
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
- Stuff the cavity with a bunch of Thyme or Rosemary. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
- Cover the chicken for the first 1 hour. Raise the temperature to 450 degrees F and uncover for the last 15 minutes. This will put a crispy exterior on chicken.
- Roast the chicken for 1 3/4 to 2 hours, or until the juices run clear when you cut between a leg and thigh.
- A whole roasted chicken is thoroughly cooked when it reaches an internal temperature of 185 degrees F and pieces of chicken are thoroughly cooked when they reach an internal temperature of 165 degrees F.
How long to roast a chicken at 375°F:
- 2½- to 3-pound chicken: Roast 1 to 1¼ hours
- 3½- to 4-pound chicken: Roast 1¼ to 1½ hours
- 4½- to 5-pound chicken: Roast 1¾ to 2 hours
Leftovers: Try This Recipe
Roast chicken packed with unbelievable flavors. Succulent. Juicy. Tender! .
Ingredients:
- 4 to 5 lb whole roasting chicken
- 3 tablespoons unsalted butter, softened
- Sea Salt
- Black Pepper
- 1 tbsp onion powder
- Sprigs of thyme, about 10 sprigs or /(fresh minced rosemary 2 tablespoons)
Instructions:
- Preheat oven to 375 degrees F
- Remove giblets from chicken, and rinse. Place 2 tablespoons of butter in the chicken cavity. Arrange dollops of the remaining butter around the chicken's exterior
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder.
- Stuff the cavity with the bunch of thyme,
- Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken
- Cover the chicken for the first 1 hour. Raise the temperature to 450 degrees F, uncover for the last 15 minutes.
- Roast the chicken for 1 3/4 to 2 hours, or until the juices run clear when you cut between a leg and thigh.
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