Easy Whole Roasted Chicken (+ video)

This piece of cake whole roasted craven is seasoned with lemon and herbs and cooked with onions, carrots and celery for a beautifully browned, crispy and classic oven roast chicken.

It is back to school calendar week at my firm, and although I'1000 prepared, I'm not really ready for it.

We'll exist on campus this morning (subsequently a year of non going into the buildings) to meet the teachers and see the kids' classrooms. My girl is going into 5th course and my son into 2nd.

I'm so excited for them – and they are both really looking forward to starting schoolhouse – just I'm also a little sad that the long, tedious days of summer are ending. It went by so fast, and information technology was kinda fun having them abode all the fourth dimension. Alas, it'll be good to go back to a routine. I guess… 😂

OK, allow'due south move correct along to today'due south delicious dish.

The first fourth dimension I ever bought and cooked a whole craven was to make Emeril's Sunday roast craven from my married man's cookbook. It's one of his favorites, and it is really succulent.

Simply information technology'south likewise a fleck involved, both in terms of the prep and in the cooking process. Information technology's also got a decidedly Cajun kinda flair.

So over the years I started playing effectually with a more than traditional roasted chicken.

And today I'yard so excited to share my perfected whole roasted chicken recipe, plus ALL the tips and tricks I've learned from making this SO many times.

This way, you can take total success from the get get. Especially if y'all are a offset timer or feel at all intimidated past roasting a whole chicken. I know I did.

But I promise, it'southward actually not that difficult, and we'll intermission downwardly all the seemingly scary parts together and go along everything as simple equally possible.

Your chicken is going to turn out browned and beautifully cooked, with super crispy skin on the outside and tender, juicy chicken on the inside.

And if the looks weren't plenty, the flavor is outstanding! It'due south got a bit of herby flavor, is really well-seasoned plus gains tons of richness from the butter or oil that's spread all over the skin.

This is how roasted chicken is meant to gustation!

Plus, your house is going to smell fantastic. In only xv-twenty minutes into the cook time, you are going to get wafts of this succulent chicken as it bakes.

(It's going to be difficult to wait until dinner time!)

Also, the vegetables we roast at the aforementioned time get tender, soft then scrumptious. They go great with the chicken for serving and eating. And all that season comes from only cooking information technology together with the chicken.

Gotta honey it when your meal does most of the difficult piece of work for you.

Pro tip: Roast ii chickens. It inappreciably takes more fourth dimension when you're already doing 1, and that style you can take the leftovers for meals later in the calendar week. (I've got tips farther downward on how to store leftovers.)

I dear doing two at once. It's virtually like a little present to my future cocky. 😉

OK, let's go cooking before I kickoff to drool.

Now, I've got lots of notes and tips coming upwardly beneath on how to make an oven roasted whole craven. But tryin' to exist helpful.

Like I mentioned, I've made this then very many times, and I desire to share what works.

If you lot want to jump on down to the recipe, simply scroll, scroll, curlicue right on through the remainder of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making a whole roasted chicken:

Chicken: The recipe calls for a five lb. whole chicken, simply anywhere in the iv.v to 6.5 lb. range is fine. I've got notes on adjusting the cook time below.
Chicken prep: Brand sure to remove the giblets and any innards from the chicken and pat it dry really well. Starting with a dry out bird will help it crisp and brownish nicely in the oven.
Herbs: Thyme is my go-to herb for stuffing into the cavity, but parsley would work well, too. You could besides use a mix of herbs if yous like.
Butter/oil: I've tested this recipe using both melted butter and extra-virgin olive oil for rubbing all over the outside of the chicken. Both work great, and so use whichever you adopt.
Basting: Information technology helps to baste the craven once or twice in the final half-hour of cooking. You lot don't need more than that – and yous don't want to open your oven repeatedly and have the temperature drop. Yous can even get away with but basting it when y'all pull it out of the oven, earlier it sits to rest, if you lot forget. (I have.)
Balance time: Make sure to let the chicken residue for at least 10-15 minutes before carving it. This is crucial to making certain it retains its juices and they don't run out.

As always, I use and recommend using adigital thermometer to ensure your craven is properly cooked through. It should get to 160 before you lot remove it from the oven and and then it will keep to cook equally it rests.

Hither's a few prep photos to testify you what it looks like.

Oh, let's talk equipment, because you tin probably utilise what y'all take on mitt.

Encounter, I told you we were keeping this simple.

Equipment needed for roasting a whole chicken:

– You can use a rack with an insert to roast your chicken, if you lot have one.

– Or yous tin can only use a deep roasting pan or dish, like a 9x2x13 nonstick metallic pan. (I have several similar this 1 and that ane is less than $4.)

– You can apply a spoon to baste with or a turkey baster, both piece of work just fine.

– Y'all do demand some kitchen twine or string to be able to necktie the drumsticks together. (More on that below.) You tin can buy a spool at the grocery shop or online. Or even inquire your butcher to simply cut y'all a 12-inch or then slice.

That's it! And then easy to make exercise with what you have in your kitchen.

Also, because I know this is a really mutual question, let'south merely telephone call it out.

How long do y'all cook a whole chicken?

– Roast a iv.5 to 5.5 lb. whole chicken at 425 degrees Fahrenheit for 1 hour, 15 minutes. A 6 to 6.5 lb. whole chicken will accept 1 hour and xxx minutes at 425.

– Your craven should reach an internal temperature of 160 before you remove it from the oven.

– A roasted chicken needs to rest for ten-xv minutes before cutting, and so program for that additional time likewise.

Oh, and don't worry if you don't know how to truss a craven. You honestly don't need whatsoever special tucking and tying techniques.

A elementary truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And so tie the drumsticks together with a slice of kitchen cord and then they are held together.

That'southward actually all you need to practice. (I'm all almost keeping information technology easy.)

If you actually want to go all in and do a fuller and more than official truss, here's a step-by-step tutorial with photos that I found.

Too, to note: I always roast my chicken breasts side up. The breasts are our favorite function and what nosotros want to exist the nearly browned and crispy. It also helps to hold the shape of the chicken this fashion then it cooks evenly.

OK, now that you've prepped, cooked, basted and let your chicken rest, we're set to cut it up.

This for me was another area of business concern, and a job I often turned over to my husband. I soon realized he didn't know what he was doing either. 😂

Turns out though, it's really not difficult.

And for those of usa who regularly buy a rotisserie craven at the grocery store and tear that upwards, it's kinda the same procedure.

(Promise I won't tell if you desire to only cut this all upward or pull it apart haphazardly. I've definitely done it that way myself earlier.)

Just if you want the basics of the more proper method, here it is.

How to cut up a whole roasted craven:

Place the chicken on a cutting lath. Get a sharp etching pocketknife or chef'due south knife and a fork.
Slice the skin of the chicken betwixt the leg and the body.
Now y'all tin can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
Split the drumstick and the thigh past finding the articulation and cutting along the drumstick to reach it, and so piercing the joint to dissever the two pieces. (You can jerk the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the craven.
To remove the chicken breasts, position your knife simply to a higher place the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Adjacent, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you've cleared the chest bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib muzzle. Slice the chicken breasts in half or in thick slices, if desired.
Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.

Ta da! And I promise, in one case yous do information technology one time or twice, y'all'll go a meliorate feel for it.

Hither's a step-by-step tutorial of carving with photos if you need it.

Also, you can save the chicken carcass to brand homemade stock. And whatsoever extra meat you tin can option off the carcass can be used for chicken salad, soups, casseroles, quesadillas, etc.

(Full disclosure: My dog gets the scraps in our firm. She's a 12-twelvemonth-old chocolate lab and this is my favorite fashion to spoil her.)

OK, for usa humans though, let's talk about plating our beautiful craven.

Serving tips for an oven roasted whole craven:

– Cleave the chicken and lay the pieces on a big platter. Use a slotted spoon to also scoop out and add the onions, carrots and celery to the platter.

– Spoon up some of the cooking juices from your pan and drizzle over all of the chicken and vegetables.

– Garnish your platter with fresh herbs and lemon slices or halves, for presentation, if desired.

– Add a couple of serving forks and so everyone can pick up the pieces they desire to accept.

– Feel complimentary to serve with extra cooking juices at the table.

Set to circular out the meal?

Hither's a few ideas of what to serve as side dishes with a roasted chicken to complete your dinner.

Side dishes for whole roasted chicken:

Mashed potatoes or creamy polenta go great with roasted chicken and can accept a drizzle of the pan juices as well.
Or serve with roasted or broiled potatoes.
Green beans make a great vegetable side. These light-green beans with mustard butter sauce are quick and easy. These southern style greenish beans with bacon are perfect for holidays or special occasions.
Asparagus, broccoli or even just a big salad would work well, too.
Some crusty bread, dinner rolls or homemade biscuits or drop biscuits would help circular out the spread.

Finally, let's talk about how to store any leftovers. Because like I said earlier, I ofttimes become ahead and roast two at a time.

They're great to exist able to repurpose into other dishes or just to accept for sandwiches, wraps and salads.

So many ways y'all tin use it later on in the week, making dinner even easier another night.

How to store leftover roasted craven:

– One time y'all've carved the chicken, store any leftover pieces in a covered container in the refrigerator for upwards to 5 days.

– Y'all can also freeze leftover chicken for up to 5-6 months in a freezer safe plastic purse or container. Be sure to label and engagement your container.

– If y'all plan to reheat the chicken later on, it helps to remove the chicken meat from the bones before storing. It's easier to do when the chicken is warm or room temperature versus common cold.

– If you lot don't plan to eat it, it's as well easier to remove the chicken skin earlier you store it.

Whew, I know that was a lot of data merely I really wanted to try and answer ALL of the questions yous might have.

As well as requite you everything I've learned over the years so you tin exist a principal of whole roasted craven in your kitchen, as well.

(If I've forgotten something or you take a question still, please exit me a comment beneath. I'd dearest to assistance!)

Cheers to delicious, home cooked family meals with the ones yous love gathered effectually the table.

Savor!

XO,

Kathryn

P.Due south. Stay tuned because I take a rotisserie style roasted chicken recipe coming upwards for you lot before long.

You can sign upward for my free east-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a matter. I'll even send you my free e-cookbook, Healthy Weeknight Dinners, as a cheers!

Prep Fourth dimension xv minutes

Cook Fourth dimension 1 hour fifteen minutes

Additional Time 15 minutes

Full Fourth dimension i 60 minutes 45 minutes

Ingredients

5 lb. whole chicken, giblets removed (come across notes for 6 lb. size)
2 tablespoons extra-virgin olive oil (or sub melted butter)
2 teaspoons kosher common salt
i teaspoon black pepper
i teaspoon dried Italian seasoning
1/ii teaspoon garlic powder
1 lemon, halved
1 small bunch fresh thyme (or parsley)
1 onion, cut in large chunks
ii-3 carrots, cut in large chunks
2-3 stalks of celery, cut in big chunks
one/iv to 1/two cup water or chicken broth

Instructions

Preheat the oven to 425.
Pat the craven dry all over and in the cavity with newspaper towels. Use your fingers to separate the skin of the chicken on the breast side from the meat. Rub the entire chicken with the olive oil or melted butter, including underneath the pare on the breasts side.
Combine the table salt, pepper, Italian seasoning and garlic powder in a modest basin. Sprinkle the seasoning mix generously over the chicken, in the crenel and underneath the skin on the breasts side.
Identify the halved lemon and fresh herbs in the cavity of the chicken.
Place the cutting onion, carrots and celery in the bottom of a 9x2x13 inch baking dish or a rack with an insert. Add the chicken goop or water, enough for a sparse layer. (This helps to forestall the veggies from burning.)
Place the craven on top of the vegetables (or in the rack insert), chest side up. Utilize a slice of kitchen cord or twine to necktie the drumsticks together. Constrict the wings of the chicken underneath the craven.
Roast at 425 for 1 hour and xv minutes, until the chicken reaches an internal temperature of 160. Drip with the pan juices 1 to two times in the last one-half-hour of cooking.
Remove the roasted craven from the oven and baste over again with the pan juices. Allow the chicken rest for 10-15 minutes before carving. (You can tent information technology with aluminum foil and so information technology retains its heat.)
Carve the chicken (see notes below for details) and serve warm with vegetables and actress pan juices.

Notes

Chicken: The recipe calls for a 5 lb. whole craven, merely anywhere in the 4.5 to half dozen.five lb range is fine. I've got notes on adjusting the cook time beneath.

Chicken prep: Make sure to remove the giblets and any innards from the chicken and pat information technology dry out really well. Starting with a dry bird will help it crisp and chocolate-brown nicely in the oven.

Herbs: Thyme is my go-to herb for stuffing into the cavity, only parsley would work well, too. You could also utilize a mix of herbs if yous like.

Butter/oil: I've tested this recipe using both melted butter and actress-virgin olive oil. Both work great, so use whichever yous prefer.

Basting: Information technology helps to baste the chicken once or twice in the terminal one-half-hour of cooking. You don't demand more than that - and you don't want to open your oven repeatedly and have the temperature drop. Yous tin can even become away with merely basting it when you pull it out of the oven, before it sits to rest, if yous forget. (I take.)

Balance time: Make sure to let the chicken rest for at least 10-15 minutes before etching information technology. This is crucial to making sure it retains its juices and they don't run out. As always, I utilize and recommend using a digital thermometer to ensure your craven is properly cooked through. Information technology should go to 160 before you remove it from the oven and so it will continue to melt as it rests.

How to truss a craven: A unproblematic truss for a baked whole chicken is to constrict the wings in and underneath the chicken then they are secured. And then tie the drumsticks together with a slice of kitchen string so they are held together. That's all you lot actually demand to do, but hither'due south a tutorial for a full truss if you lot're interested.

How to carve a whole roasted chicken:

Place the chicken on a cutting board. Become a sharp carving knife or chef'south knife and a fork.
Slice the skin of the craven betwixt the leg and the body.
Now yous can see the leg joint. Cut to remove the drumstick and the craven thigh together in i piece. Echo on the other side.
Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the craven.
To remove the chicken breasts, position your knife just above the fly on the side of the chicken. Cut horizontally in to where the breast used to see the leg. Repeat on the other side. Next, cut forth both sides of the breastbone of the craven at the elevation. Cut straight downwardly until you've cleared the breast bone then cut at an outward bending to meet your horizontal cut. This will pull the breasts abroad from the rib muzzle. Piece the chicken breasts in one-half or in thick slices, if desired.
Finally, remove the wings. Pull each wing out and abroad from the body so cut through the joint.

Serving tips: Carve the craven and lay the pieces on a big platter. Apply a slotted spoon to also scoop out and add the onions, carrots and celery to the platter. Spoon up some of the cooking juices from your pan and drizzle over all of the chicken and vegetables. Garnish your platter with fresh herbs and lemon slices or halves, for presentation, if desired.

How to shop leftover roasted chicken:

Once you've carved the craven, store whatever leftover pieces in a covered container in the refrigerator for up to v days.
Yous can likewise freeze leftover chicken for up to five-half-dozen months in a freezer safe plastic bag or container. Exist sure to characterization and engagement your container.
If you program to reheat the chicken later, information technology helps to remove the chicken meat from the bones before storing. Information technology's easier to practise when the chicken is warm or room temperature versus cold. If you don't programme to swallow it, information technology's too easier to remove the chicken pare before you store it.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 663 Total Fat: 22g Saturated Fatty: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 1672mg Sodium: 858mg Carbohydrates: 7g Fiber: 2g Carbohydrate: 3g Poly peptide: 104g

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Source: https://www.familyfoodonthetable.com/easy-whole-roasted-chicken/