To cook a whole chicken, follow these general steps for a juicy and flavorful roast:
Ingredients
- Whole chicken (4 to 5 pounds)
- Olive oil or butter
- Salt and pepper
- Optional: herbs (rosemary, thyme, Italian seasoning), garlic, lemon
Preparation
- Bring chicken to room temperature : Take the chicken out of the fridge about 30 minutes before cooking to ensure even roasting
- Pat dry : Use paper towels to dry the chicken inside and out to help achieve crispy skin
- Season : Rub the chicken with olive oil or melted butter, then season generously with salt, pepper, and herbs. You can also rub seasoning under the skin and inside the cavity for more flavor
- Stuff cavity (optional) : Place lemon wedges, garlic cloves, and fresh herbs inside the cavity for added aroma and taste
- Truss the chicken : Tie the legs together and tuck the wings under to help the chicken cook evenly
Cooking
- Preheat oven : Typically to 425°F (220°C) for roasting
- Roast : Place the chicken breast-side up on a rack in a roasting pan or on a bed of vegetables. Roast for about 70 to 90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh
- Optional steps : Some recipes suggest starting at a higher temperature (450°F) to crisp the skin, then lowering to 350°F for the remainder of cooking
. Basting the chicken occasionally with pan juices can enhance flavor and moisture
Resting and Serving
- Let the chicken rest for 10 to 15 minutes after roasting to allow juices to redistribute
- Carve and serve with your choice of sides.
This method yields a golden, crispy-skinned, juicy roasted chicken suitable for a classic dinner
Summary of Key Points
- Dry chicken thoroughly.
- Season inside and out, including under the skin.
- Roast at 425°F for about 1 to 1.5 hours.
- Check for doneness with a meat thermometer (165°F in thigh).
- Rest before carving.
This approach is supported by multiple expert recipes and video tutorials for easy, reliable results
