Let’s talk about roasted chicken. It’s such a classic and so easy to make. Well, it’s easy once you get a foolproof recipe. Before that, you may have chewed through dry breasts, or worse, a raw thigh or even if you got the temperature right, a tasteless chicken. It took me a while to nail down a perfect recipe, almost a year in fact.
A couple of years ago after reliably inconsistent roasting results, I was inspired to perfect the process. I decided to buy a new roasting pan and stock up a freezer full of whole, organic chickens during a big sale at Whole Foods. I roasted a whole chicken once a month until I got it perfect and was through the entire stockpile (10 chickens).
Roasted chicken is easy, healthy, great for entertaining and really versatile. It can feed a bigger group or family and has even been known to assist in marriage proposals. There is even a dish called “Engagement Chicken” which as you can guess, is the recommended dish to make for your boyfriend if you want him to propose marriage.
I must confess, I never made my husband a roasted chicken when he was my boyfriend or even my fiancé. But now if I want to guarantee an instant good mood, all I have to do is tell him we are having roasted chicken, baked potatoes and some type of vegetable. Easily one of his favorite meals.
- If you are making baked potatoes; scrub them, poke with a fork and put them in the oven for the last 60 minutes of cook time.
- I suggest lining your roasting pan with tin foil for an easier cleanup.
- I use these silicone stretch cooking bands. They are quicker to use and easier than trussing, plus you can reuse them which is awesome. I also tuck the wings under the bands on top of the breast because I like to keep the breast protected a bit from the heat. Maybe it’s laziness. Either way, it works!
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Foolproof Roast Chicken Recipe
- 3.5 to 5 pound organic whole chicken
- 1 lemon cut in half
- 8 to 10 cloves garlic
- 2 to 3 sprigs fresh thyme
- 6 to 8 sprigs fresh parsley
- kosher salt
- freshly ground black pepper
- roasting pan lined with tin foil
- Preheat oven to 425F and place oven rack in middle position. Remove insides of chicken if present. I don't bother rinsing the chicken as I find it just spreads germs and bacteria in my sink and isn't really necessary.
- Generously sprinkle cavity of chicken with kosher salt and freshly ground black pepper. Cut lemon in half and stuff half of lemon into cavity.
- Follow with garlic, herbs and remaining half of lemon.
- Generously salt and pepper both sides. Truss chicken (see notes above).
- Place breast side down and place into oven for 30 minutes.
- At 30 minutes, remove roasting pan and carefully (will be hot!) flip chicken over so the breast side is up.
- Place back into oven for an additional 60 minutes.
- Remove, let cool for 5 or 10 minutes, carve, serve and Enjoy!