Roasting a chicken is not nearly a complicated as many people seem to believe. In fact, it’s really quite simple.
Preheat your oven to 450 degrees.
Start with a whole chicken. Remove the giblets and the neck from the inside of the chicken and set aside. This chicken only had a liver inside of it. I was disappointed. I wanted the heart and gizzard, too.
Measure out 1 tablespoon of kosher salt, seasoned salt, poultry seasoning or lemon pepper. Pick one seasoning or a blend. You can season with whatever you prefer. Rub this over the inside and outside of the chicken.
Place the onion, celery, and garlic into the cavity of the chicken. If you want, you can also add half of a lemon.
Place the chicken inside a roasting pan or dutch oven. If you don’t have a roasting pan, any oven safe pan that can fit the entire chicken will work.The chicken can be placed on a rack or just in the bottom of the pan. I usually bake chickens, covered, in my cast iron dutch oven, but it was in the back of the cabinet and I was feeling lazy. Today, I roasted the chicken in a cast iron grill pan sitting on top of a bed of baby red potatoes that were seasoned with garlic salt and dried dill weed.
Place in the oven and roast for 20 minutes, then lower the temperature of the oven to 375 degrees. After 30 minutes, baste the chicken with pan drippings or brush the breast again with olive oil. Bake for an additional 20 minutes per pound of chicken. Our chicken required a complete cooking time of 1 hour. You can use a meat thermometer to make sure that it is fully cooked. Stick the thermometer in the thickest part of the thigh and make sure the internal temperature is 180 degrees, then you know the chicken is fully cooked. Remove from oven and allow to rest for 15 minutes while you whip up a quick vegetable side dish. Disclaimer: Some side dishes may require you to start them before the chicken is out of the oven.) Recipe Suggestion: If you want to avoid basting, but still want a juicy breast, bake the chicken breast side down for the first 30 minutes, then flip the chicken over so that the breast is on top. This allows all of the internal juices to run to the breast to ensure that it remains moist.
- 1 whole chicken (3-5 pounds)
- 2 tablespoons of olive oil
- 1 tablespoon of seasonings (Salt and pepper work fine, but so do other spice blends)
- 4-5 cloves of garlic, peeled
- 1 medium onion, quartered
- 1 stalk celery, cut into thirds
- Preheat oven to 450 degrees.
- Remove giblets from inside of the chicken and set aside. (These can be boiled to make giblet gravy).
- Rinse chicken inside and out with water.
- Pat chicken dry with paper towel.
- Massage olive oil into flesh of the chicken
- Sprinkle ⅓ of the seasoning blend inside of chicken and rub the remaining blend over the outside of the skin, making sure to season the legs and wings.
- Place Chicken in a pan large enough to contain it.
- Place in oven for 15 minutes then lower the temperature to 375 degrees.
- Bake for 20 minutes per pound of chicken or until chicken is cooked through.
- Basting the bird every 30 minutes will ensure that the chicken stays moist.
- A meat thermometer inserted in the thick portion of the thigh should read 180 degrees.
- Remove from oven and allow to rest for 10 minutes before carving.
Voila, the roast chicken is ready.
In minutes, ours disappeared, but hang onto that carcass and any remaining pan drippings. Together with a few other ingredients, It makes a great chicken soup. Thanks for visiting Patty Cake’s Pantry. Leave a comment and let me know your favorite way to roast chicken.