WHOLE ROASTED CHICKEN
SIMPLE AND DELICIOUS WHOLE ROASTED CHICKEN, PERFECT FOR ANY NIGHT OF THE WEEK.
skill level: BEGINNER | quantity: SERVES 2-4
LISTS
GROCERY LIST:
½ stick | Unsalted Butter
4-6 pound | Whole Chicken
1 | White Onion
2-3 | Garlic Cloves
3-4 stems | Rosemary
3 tablespoons | Extra Virgin Olive Oil
1-2 tablespoons | Kosher Salt
1 tablespoon | Fresh Cracked Black Pepper
1 | Lemon
KITCHENWARE:
Roaster w/ Rack
Knife, Cutting Board, Cooking Twine, Pastry Brush & Cooking Thermometer
prep
Helpful tips!
Make sure to remove the innards. Some chickens don’t have them but always check!
Thoroughly dry and season the entire chicken including the inside.
Veggies like potatoes and carrots can be tossed in the pan to cook with the chicken for a full meal.
Reserve and use the drippings to make an easy gravy.
Save the carcass to make the best chicken stock!
COOK
CHICKEN:
1 | White Onion
1 | Lemon
4-6 pound | Whole Chicken
½ stick | Unsalted Butter
1-2 tablespoons | Kosher Salt
1 tablespoon | Fresh Cracked Black Pepper
2-3 | Garlic Cloves
3-4 stems | Rosemary
3 tablespoons | Extra Virgin Olive Oil
Preheat oven to 425° F and place rack in the center of the oven.
Mise en place by quartering onion and lemon.
Prep chicken by removing innards, rinsing entire chicken and patting completely dry.
Rub the exterior of the chicken with room temperature butter. Liberally salt and pepper the chicken, including the interior. Add a few chunks of the onion and lemon, garlic cloves and rosemary sprigs inside the chicken. Don’t overstuff the chicken too much and toss leftover onion and lemon chunks in the roaster. Tie the chicken legs together with a small piece of twine and place the prepped chicken on the rack set in the roaster. Finish off by drizzling with olive oil.
Bake chicken for 60-90 minutes, until the internal temperature reaches 165° F. About every 20-30 minutes, remove your chicken and baste it with the drippings in the pan using your pastry brush. Rotate the pan and continue baking. As a general rule, I usually bake for about 15 minutes per pound at 425° F.
Let rest for at least 20 minutes before carving. Serve and enjoy!
