The best kitchen staple is roast chicken! I can make my version so easily, it’s delecious. Just three ingredients—yes, just three! without the need to fill the bird. I promise that you will use this recipe for oven-roasted chicken on a regular basis.
My mother was always so insistent on cooking a whole roasted chicken when I wase a child. In addition to being simple, affordable, and comfortable, it tasted different from roasted chicken breasts since I had crispy skin and black flesh.
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I’ve discovered that this dish can be used much more than just what my mom used to serve it with roasted veggies on the side for evening dinners. You may cut it up to make soups, protein bowls, or even hashes for breakfast, or you can zhuzh it up for a gorgeous Thanksgiving main dish (that isn’t a turkey).
The lesson here is to master the art of roasting chicken! Given that it’s
- It’s versatile—you can chop, slice, or shred it.
- Easy to make with just three ingredients (seasonings, olive oil, and chicken).
- incredibly flavorful: the spices may always be changed
ROAST CHICKEN INGREDIENTS
Don’t feel pressured to cook roast chicken the sophisticated way—some recipes call for stuffing the cavity with aromatics and serving the bird on a bed of veggies. As always, simplicity is frequently better!
Plus, this dish is very hard to top for a fuss-free, healthful supper on the table. What you’ll need is as follows:
- Take a 4- to 5-pound entire chicken for the chicken. The cooking time will need to be adjusted according on its size.
- All you need for taste is olive oil, salt, pepper, and Italian seasoning. Feel free to add your preferred dry herbs and spices if you don’t have an Italian seasoning blend.
HOW TO MAKE ROAST A CHICKEN
The chicken doesn’t need to have its wings trussed or tucked in; first, pat it dry and truss its legs. Because the cavity will be visible, trussing prevents the breast from drying out and helps to cook the chicken legs and thighs equally.
A helpful hint: Since chicken cooks more quickly when the legs are not trussed, check on it ten to fifteen minutes early.
Next, coat the chicken equally with oil and pat dry the spices. It’s okay to add a little more salt; it will help the skin crisp up. Make careful to spread the oil under the chicken as well, covering both sides completely.
And now, for the roasting part! Roast the chicken for 70 to 90 minutes, or until it’s gorgeously brown, at 425°F (220°C)! See my advice in the next section to ensure your chicken is cooked to perfection.
THE BEST TIME AND TEMPERATURE FOR ROASTING CHICKEN
Based on my experiments, I’ve discovered that roasting a 4- to 5-pound entire chicken for 70-90 minutes uncovered at 425°F (220°C) works best. For the final ten minutes, you can immediately cover the chicken with aluminum foil if you see that the skin is burning.
Just remember that every oven has a unique heating system. Therefore, after 70 minutes, check your chicken with a meat thermometer to determine whether it has reached 165°F (74°C). For the most precise measurement, stick it halfway into the thigh!
STORAGE AND MEAL PREP TIPS
Allow me to stress once more what a fantastic meal prep component roast chicken is! This is how to keep it in the freezer and refrigerator.
- To store: Slice or cube any leftover chicken and place it in airtight containers to keep it fresh for four to five days. This serves as the foundation for meal prep for every serving choice listed above!
- To solidify: Slice the chicken into separate parts (such as the legs, wings, and breasts), then store the pieces in the freezer for up to three months in a covered container. Watch the video below to see how I cut the chicken!
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- 2 (4 to 5-pound) whole chicken, packet of giblets removed
- 2 tablespoon extra-virgin olive oil
- 1 teaspoon Italian seasoning
- kosher salt and freshly ground black pepper, to taste
- Set a baking rack in the lowest third of the oven, preheat the oven to 425°F (220°C), and let the chicken come to room temperature. Wet the chicken with paper towels and pat dry.
- Transfer the chicken, breast side up, to an ovenproof pan (cast iron is my favorite). Bundle the limbs. Drizzle the chicken with oil, then massage it in with your hands.
- Using your hands, pat in the Italian seasoning and season the chicken with salt, pepper, and both.
- Roast the chicken until the juices flow clear, about 70 to 90 minutes. Using an instant-read thermometer inserted into the thickest area of the thigh, double verify the doneness. It should indicate 165°F, or 74°C. Before slicing and serving, let the chicken to rest on a cutting board for fifteen minutes.