Basic Whole Roasted Chicken
A basic Whole Roasted Chicken recipe is always good to have. Save this recipe and adjust it as you want. Change the seasoning to make different types of chicken dishes.
Everyone has a Roasted Chicken Recipe they swear they love. There are many variations, and it is all about taste, crispiness, and how juicy the chicken is after roasting. I have cooked several roast chickens, and they all have two things in common, flavor and crispiness.
What could be easier than roasting a whole chicken? It needs to be seasoned, placed in a pan, roasted, and then carved. It’s an elegant meal with only one degree of difficulty (which isn’t that difficult). I know what you’re thinking. You’re concerned about not having the right tools for roasting this special bird. But I’m here to tell you that all you need is a roasting pan, aluminum foil, and a good thermometer.
How to make Basic Whole Roasted Chicken
I love using different types of fresh herbs to add an aromatic flavor to poultry. I believe fresh herbs and spices add bold flavors to any chicken dish. It does not matter if the herbs are whole or blended; the result should be the concern. Now, the amount of salt to add is always a concern. I do not favor adding lots of salt. I would advise practicing good health when using salt.
To obtain a crispy whole roasted chicken, butter, or oil? What would it be? I prefer oil versus butter because of the moisture. I think oil adds more moisture than butter.
It is always easier to add additional oil than butter during roasting time. Another great option is adding flavored olive oil. Flavored olive oil will add the extra kick you may want.
Using a cast iron pan is not ideal for me to roast a chicken just because of the pan’s weight. I know what you might be saying. It is perfect for roasting chicken and is easier to handle. I will agree to both, no doubt about that! The challenge for me is that I tend to be lazy in a good way. 🙂
You may need aluminum foil if the chicken is browning too quickly. Loosely cover the poultry for the remaining cooking time if you have to but not necessary.
I like to be able to reach everything around my kitchen. The conventional stove/oven, where you have to bend down to insert and retrieve your dish, is not so much fun, especially when the pan is heavy. It might be a lame excuse, but it is my excuse for not always using a cast iron pan. And by the way, these pans weigh so much already, so adding more weight means extra heavy lifting.
You must achieve a flavorful, crispy, and juicy Basic Whole Roasted Chicken with Lemon, garlic, a mixture of fresh herbs, and a good roasting technique.
Whether you have a chicken or two in your fridge and maybe even an hour set aside to cook it up, this recipe is just the ticket to feed your family a wholesome dinner. Plus, there’s no cutting down on vegetables required! They’re in the oven already. So grab that chicken, work seasoning it, and use our Basic Whole Roasted Chicken recipe as your guide.
Recipe ideas to serve the roasted chicken
Try this recipe, and don’t forget to drop me a little note about your experience.
Basic Whole Roasted Chicken
- 1 4 to 5 pounds whole chicken
- 1 tablespoon flavored lemon olive oil
- 2 stalks scallions chopped or 1 medium onion, quartered
- 2 – 3 sprigs fresh parsley
- 1- 2 sprig fresh rosemary
- 1 – 2 sprig thyme
- 6 garlic cloves
- Kosher salt
- Freshly ground black pepper
- 1 lime/lemon quartered
- Heat oven to 425 degrees F. Prepare a 10 or 12 inch cast iron skillet.
- Remove neck and giblets from the cavity. Rinse chicken and pat dry (you may also rinse chicken with water with vinegar added or lemon/lime juice). Pat chicken dry with paper towels. Cut off and discard any extra fat hanging around the body cavity.
- Place chicken on a flat surface. Drizzle the lemon olive oil and rub it all over the skin. Season generously inside and out with salt and pepper. Place scallions, garlic, rosemary, parsley, thyme and lemon/lime inside the cavity. Carefully place the chicken breast side up in cast-iron skillet.
- Roast the chicken in the oven on a middle rack for 15 minutes breast side down. Reduce the temperature to 375 degrees F and continue roasting until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165 degrees F, about 50 minutes to 1 hour.
- Remove skillet from oven and carefully turn chicken over. Increase the oven temperature to 400 degrees F and place chicken back in the oven for an additional 10 minutes.
- Remove the chicken from the oven and place on a cutting board. Let it rest about 15 to 20 minutes before carving.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.