Ingredients Needed For Roast Chicken
Like I said before, my roast chicken recipe uses basic ingredients you likely already have in your kitchen. So heres what you need to make a delicious chicken:
- A whole chicken. I use a 4-5 pound chicken, but you can use a smaller or larger chicken depending on how many people you need to feed.
- Olive oil or vegetable oil will help the spices stick to the chicken and also help in providing perfectly crispy skin when roasting.
- Seasonings. The flavor and the spice! You will need kosher salt, black pepper , garlic powder, onion powder, ground sage, and plain or smoked paprika. Thats it! Of course, adjust based on your personal taste, but this is a winning combination in my book.
Pro-tip for my Cousins: check out the variety of seasonings and spices from Rosamae Seasonings! Weve got poultry seasoning , garlic pepper seasoning, lemon pepper seasoning, and oh-so-much more. You can add an extra kick of flavor with a dash of these special seasonings.
Dont Pass Up The Chicken Stock
And dont forget to save the carcass for making homemade stock later on.
Just throw it in a gallon ziplock bag and freeze it if you dont have time to make stock right away. Youll be glad you did.
There is no comparison to stock made from chicken in your own kitchen, trust me!
> > Get more meal planning help here.
Oven Roasted Chicken Vs Rotisserie Chicken
Although roasted chicken and rotisserie chicken look and often taste the same, they are actually cooked two different ways.
Roasted chicken is cooked at a high temperature in the oven in order to get that crispy skin you love.
Rotisserie chicken is when a chicken is skewered through a metal or wooden spit, then slowly spins so that it cooks evenly. This method is often faster.
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Tips For Best Results#
Season both under and over the skin. We use butter underneath the skin and olive oil on top, since butter has a lower smoke point and is more prone to burning. Its the best of both worlds.Tuck the wing tips. While youre prepping the bird, tuck the wing tips underneath the breast if you leave them on, or cut them off, to prevent burning.Roast on a rack. Like many of my roasting recipes where I want a crispy result , I highly recommend roasting spatchcock chicken on a baking sheet fitted with an oven-safe rack. Doing this increases the air flow around the chicken, making it cook more evenly and helping the skin crisp up on all sides.Use a meat thermometer. I mentioned this already, but cant emphasize it enough! The key to juicy spatchcock chicken is to take it out at the right time. Use an alarm thermometer like this or instant-read thermometer like this to be sure.Make it a sheet pan meal. This isnt required, but makes dinner that much easier! To turn this spatchcock chicken recipe into a sheet pan meal, chop your favorite vegetables while the chicken is in the oven and toss them in olive oil, salt and pepper. When there is about 25 minutes left for the chicken , very quickly take it out, arrange the vegetables around the chicken, and place back in the oven to finish roasting.Let it rest. While its awfully tempting to dig into the chicken the minute it comes out of the oven, but waiting 10-15 minutes will ensure your chicken stays nice and juicy.
How Long To Roast
Over one hour, depending on the size of your bird. This 4 pound bird took one hour and 20 minutes cooking time, then a resting time of 10 minutes to keep all of those juices in before slicing.
Usually Ill pass on chicken breasts because juicy crispy chicken legs are my favourite! BUT! In this roast chicken recipe? I eat it ALL. The breasts come out so moist. NO dry meat happening on this plate!
Do you see that crispy skin happening down there? Thats the part we fight over at the table. PLEASE tell me we are normal and your family fights over crispy skin too?
SOOOO soft and juicy inside!
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How To Carve A Spatchcock Chicken#
After you allow the baked spatchcock chicken to rest, its time to carve. Heres the best approach:
Cut off legs from the breast. Separate drumsticks from thighs by cutting through the joint.Remove breast and wings from by running a knife along the breast bone and then rib cage to gently pull meat away from carcass.Separate wings from breast by cutting through skin and connective tissue where they meet.Slice breasts in half if desired and serve!
Brown Aromatics And Deglaze
Serious Eats / Amanda Suarez
Add a chopped onion, carrot, and celery rib to the pot, and cook them until they’re lightly browned. Add a cup of vermouth or dry sherry to the pan, along with a cup of water, using a wooden spoon to scrape up any browned bits from the bottom. For better flavor, add a couple bay leaves and the stems from any herbs you used for the chicken.
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How To Roast A Chicken:
- Remove the giblets there are organs usually in the cavity of your chicken, be sure to remove these .
- Pat dry the entire chicken I use paper towels for this.
- Season the chicken inside and out Use salt and pepper on the whole bird, do not forget the cavity.
- Truss the chicken Tie the legs tightly together with kitchen string, tuck the wing tips under and place the chicken breast side up.
- Start high, finish low Cook at 425 for 15 minutes before lowering to 375 for an additional 45 minutes.
- Let it rest Let your chicken rest for 5 minutes before serving.
When you roast a whole chicken you want to be sure to pay attention to the size of the chicken. A four pound chicken will likely finish cooking in 30-35 minutes at the lower temperature while a 6 pound chicken may take 50-55 minutes.
The roasted chicken will also leave behind the most amazing pan juices in the roasting pan. Once you spoon off the excess fat you can serve the pan juices over the chicken breast meat or you can thicken it with a bit of cornstarch whisked with cold water that you heat up in a small saucepan to make a quick gravy.
To serve the chicken let it sit once it comes out of the oven for five minutes. This is to be sure that it is holding an internal temperature of 165 degrees for at least 5 minutes for food safety .
What To Serve With Baked Chicken Breasts
The world is your oyster when it comes to picking side dishes for baked chicken breasts. It’s such a simple dish, almost anything will work: From a basic side salad to indulgent mashed potatoes. In need of a little inspiration? Browse a few of these mouthwatering recipe collections:
Plus, explore our entire library of Side Dish Recipes.
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How To Spatchcock A Chicken#
Before we get to roasting, we need to learn how to spatchcock a chicken. Dont worry, while this chicken may look complicated, its actually quite simple:
Cut away the backbone. Place chicken breast side down on a cutting board, and use sharp kitchen shears to cut away the spine. To do so, cut along each side of the spine.
FYI: Wondering what to do with the spine? You can discard it, or use it to make gravy.It will look like this with the spine cut away:
Flatten. Use your hands to open chicken like a book, then flip it over, open side down. Use the palm of your hand to push down on breast bone, which will allow the chicken to lay flat.
Prep chicken for roasting. Transfer chicken to a wire rack fitted over a rimmed baking sheet, breast side facing up.
Spatchcock Chicken Recipe In The Oven
Weird name, amazing results: theres no need to be intimidated by this spatchcock chicken recipe! Not only is it delicious, but its easier than it looks and its definitely my new favorite way to roast chicken. Ill show you how to spatchcock a chicken, the best way to season it, how to roast spatchcock chicken in the oven, and my tips for carving it as well. Easy chicken dinner, here we come!While this version may be my current favorite, be sure to add it to your simple chicken dinner rotation with other basics, like baked chicken breast and roasted chicken legs. When you want something a little more fancy but still super easy! take it up a notch with cheesy bacon ranch chicken, balsamic baked chicken thighs, or prosciutto wrapped chicken.
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How Long Does It Take To Roast A 6lb Chicken At 350 Degrees
Basically, it depends on the weight of the chicken.
I follow a basic calculation which is at 375 degrees 20 minutes per pound + an additional 20-minutes.
Meaning – For a 6 lbs chicken you need = 20×6 = 120 minutes + 20 minutes at 375 degrees F.
But, on the other hand if you want crispy skin with juicy meat which is not necessarily fall of the bone structure then I think you should roast your chicken at 400 degrees F or 420 degrees F for 1 hour 20-minutes basting at least twice.
Also, you should roast until you see the juices run clear. When you see the juices run clear between drumsticks and the body the chicken is done roasting.
Why You Should Spatchcock Your Chicken
Why does this work better than any other method? Well, let’s first take a look at some of the other “fixes” I’ve experimented with in the past:
Brining the bird by placing it in a salt water bath for a few hours helps a bit. It loosens up muscle fibers, allowing them to retain more moisture as they cook, and giving you a slightly expanded moist temperature range for the breasts.
The problem? Well, first off, it’s fussy. Secondly, it soaks the skin right through to the skin,* ruining its chances of attaining crispness . It also tends to dilute the flavor of the bird. Not so bad for robust turkey, but mild chicken needs all the flavor it can muster.
*Bonus points for anyone who can name that reference. Hint: classic 1960s comedy.
Salting the chicken is a better solution. It works much like brining does, but rather than use a water and salt solution, you instead rub salt directly onto the meat and and skin of the bird and let it rest uncovered in the fridge for a few hours .
Serious Eats / Amanda Suarez
Initially, the salt draws moisture out through the process of osmosis. It then dissolves in this liquid, creating a concentrated brine, which eventually gets reabsorbed. So you get the benefits of the brine, without watering down the flavor of the chicken. It also doesn’t saturate the skin the way a wet brine does. Sounds great, but it’s at best a buffer, keeping the breast meat a little moister, but still far from optimal.
Serious Eats / J. Kenji López-Alt
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How Do You Know When Its Done#
The best way to tell when your oven baked spatchcock chicken is done cooking, is when it reaches an internal temperature of 160 degrees F it will rise to 165 degrees as it rests.Use an instant-read thermometer to be sure. Even better, I like to use an alarm thermometer like this, which will go off when the right internal temperature is reached. This is a fool-proof way that will leave you with perfectly cooked, juicy chicken every time.
Ingredients For Oven Roasted Chicken
The ingredients used in this recipe are incredibly simple. But, dont let that fool you! The butter allows the skin to get nice and crispy. And, something simply magical happens when you add garlic, sage, rosemary and thyme to your chicken.
Lets not forget about the savory and sweet veggie trio of celery, onion, and carrots too! Seriously, you can never go wrong with those vegetables added to just about anything.
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For Seasoning Over The Skin: #
Olive oil We use olive oil over the skin, because it can handle the direct heat in the oven. Avocado oil is also fine to use.Paprika I used regular, but smoked paprika would also be delicious.Sea Salt & Black Pepper
Seasoning variations: Other spices, such as garlic powder or onion powder, can be added over the skin.
What To Serve With It
This easy Whole Roasted Chicken is spectacular served with these Country Mashed Potatoesand Cheesy Spinach Au Gratin.your Sunday dinner guests may never leave.
Were also loving this Green Beans Almondine if youre feeling a little fancy.even though theyre super EASY to make.
Be sure to save the leftovers for lunches during the week. It makes life so much easier because you can throw them into things like this Lemon Tarragon Chicken Salad and this Chicken Tortellini Soup.
BE SURE TO FOLLOW US OVER ON AND FOR MORE EASY FAMILY RECIPES!
If youre looking for more easy chicken recipes we love this simple Engagement Chicken.it has a lemony sauce thats super easy to make with the pan juices. We also LOVE this Rotisserie Style Chicken.it has SO MUCH FLAVOR!
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How Long To Roast A Chicken
In an oven preheated to 350 degrees F, a 3-pound whole chicken should be completely cooked in a little more than an hour. You’ll know it’s done when the meat is no longer pink at the bone, the juices run clear, and an instant read thermometer inserted into the thickest part of the thigh reads 165 degrees F.
How To Check If Its Done
Place an instant read thermometer in the thickest part of the breast, being careful not to touch the bone. A roast chicken internal temperature should register at 165-degrees.
If you dont have a meat thermometer, you can check if the chicken is done by piercing the meat with a knife if the juices run clear, it is done. If they are pink, continue cooking. You can also cook into the chicken when the meat is the thickest. It should not be pink inside.
- Dont have a meat thermometer yet? This is my favorite meat thermometer, and its under $15!
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Oven Roasted Whole Chicken Meal Ideas
This super easy creamy and cheesy chicken enchilada soup can be made in 20 minutes! And, this oven roasted chicken is absolute perfection in this soup recipe.
- Roasted Chicken Salad
Chop up some lettuce, fresh veggies, and top your salad with the shredded oven roasted chicken. Also, you could add black beans and corn for more of a Southwestern chicken salad. And, dont forget to add your favorite salad dressing!
- Chicken Quesadillas
Add your chopped or shredded oven roasted chicken to some quesadillas with cheese and veggies. Feel free to toss the chicken in some cumin or taco seasoning to give it some added spice.
Because tacos are seriously the best! A quick, easy, and delicious family favorite for dinner. Chop up some lettuce, onions, and tomatoes. Toss that chicken in your favorite taco seasoning. And, you are good to go!
- Chicken Stir-Fry
Add your chopped or shredded oven roasted chicken to some vegetables for a delicious stir-fry. Because you probably already have soy sauce and teriyaki sauce in the pantry. And, can you ever really go wrong with stir-fry? Such a quick and easy dinner idea!
- Chicken Fettuccini Alfredo or any Chicken Pasta
Also, can we talk about pasta for a minute? You have always got pasta laying around. Take your chopped oven roasted chicken and make a quick chicken fettuccini alfredo. Or, add the chicken in with whatever pasta you prefer. Pasta is A) always delicious! B) super flexible and forgiving!
What To Serve With Roast Chicken
The side possibilities are endless. Serve this roast chicken with a rice side, like cauliflower rice or a rice dressing. Mashed potatoes, homemade dinner rolls, and roasted vegetables are also fantastic choices that pair perfectly with chicken. Go the Southern route with collard greens, cornbread, or Southern candied yams.
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How To Roast A Chicken
First, pat the chicken dry and truss the legs . Trussing helps to cook the chicken legs and thighs evenly and avoid drying out the breast since the cavity will be exposed.
Helpful tip: If you dont truss the legs, check on the chicken 10 to 15 minutes earlier, as it typically cooks faster.
Second, evenly rub the chicken with oil and pat in the seasoning. Dont be afraid to add a bit more salt, as this will help crisp up the skin. As for the oil, make sure to rub it underneath the chicken as well, so all sides are fully coated.
Third, lets get to roasting! Roast the chicken at 425°F for about 70 to 90 minutes, or until its beautifully golden! To make sure your chicken is cooked perfectly, check out my tips in the next section.
How To Roast A Whole Chicken In The Oven
You may be intimidated by the thought of roasting, or baking, a whole chicken in the oven. I have been there!
But, allow me to reassure you that you SO got this! It is one of those easy recipes, that you can prep, put it in the oven, and walk away. How easy is that?
No basting, no fluff! Using simple ingredients, and then you just cook that chicken!
With that said, this recipe will allow this baked whole chicken to stand out from the rest. You will have a flavorful chicken that is incredibly juicy, and has a perfectly crispy skin too! Because we all know the crispy skin is where its at!
- Rinse the inside and outside of the chicken and pat dry.
- Season inside and outside of chicken
- Stuff the cavity with veggies and herbs. ALL the flavors!
- Brush the outside of the chicken with the melted butter. Magical juiciness and crispy skin!
- Bake and roast until you reach whole chicken crispy perfection!
See, it is not that intimidating of a recipe at all! And, notice how there is no basting, or checking on the chicken every few minutes?
When it comes to recipes you need easy! First of all, you have about one bajillion other things you need to be doing besides checking on your dinner recipe every other minute. Because you knowlaundry, homework, and basically any surface in your home needs cleaned right about now.
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