Everyone has a Roasted Chicken Recipe they swear love. There are many different variations, and it is all about taste, crispiness and how juicy the chicken is after roasting. I have several roasting recipes, and they all have two things in common, flavor and crispy.
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 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. A flavored olive oil will add the extra kick you may want.
Using a cast iron pan is not the ideal way for me to roast a chicken just because of weight. I know what you might be saying. It is perfect for roasting chicken and easier to handle. I will agree to both, no doubt about that! The challenge for me is because I tend to be lazy in a good way.
I like to be able to reach everything around my kitchen. Having 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 pan weight so much already, so adding more weight means extra heavy lifting.
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Lemon, garlic, a mixture of fresh herbs and a good roasting technique are all you need to achieve a flavorful, crispy and juicy Basic Whole Roasted Chicken. Try this one and don’t forget to drop me a little note about your experience.
- 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.