Can anyone resist a perfectly roasted chicken? I know I can't!
Roasted chicken is a recipe that everyone should have in their repertoire. It's impressive (good enough for company), always delicious, and SOOOO easy.
We always use onion, lemon, garlic & rosemary with salt & pepper - but you can use your family's favorite flavors.
Make sure you have an oil (like butter or olive oil), seasonings/aromatics (like onion & lemon & garlic), and a spice or two.
Set aside about an hour for roasting and you've got a perfect roasted chicken!
If you have one of these - a countertop roaster - you can roast these without using your oven & heating up your kitchen in the summertime. I can roast two birds at once in the same time it takes to cook one in the oven. LOVE my roaster!
There are crock-pot recipes for roasting chickens too. You can look online, but HERE is my favorite link.
It's great to buy whole chickens when they're on sale, roast up a few, then chop or dice or shred the meat & freeze it for later.
Easy Roasted Chicken
1 whole chicken, about 5 pounds
1 lemon, quartered
1 small onion, quartered
3-4 Tblsp. butter, room temperature
1 tsp kosher salt
1 tsp ground black pepper
2 sprigs fresh rosemary or 1 tsp dried
2 Tblsp. minced garlic
- Preheat oven to 450*F.
- In a small bowl, stir together butter, salt, pepper, garlic & dried rosemary (if you're not using fresh rosemary sprigs). Set aside.
- Prepare a work surface for raw chicken. I always use a separate, washable cutting board.
- Remove & discard giblets from chicken cavity.
- Rinse chicken, inside & out, and pat dry with paper towels.
- Sprinkle a little salt & pepper into cavity. Fill cavity with onion & lemon quarters.
- Using your fingers, GENTLY separate skin from chicken. Rub butter/herb mixture generously between skin & meat. Also rub some on the outside of the chicken.
- Tie chicken legs together with kitchen twine & tuck in wings, if desired. (This step isn't necessary. It just makes for a prettier presentation later.)
- Place chicken on a rack set in a roasting pan or on a rack placed on a rimmed baking sheet.
- Roast until an instant-read thermometer registers 160*F when inserted in the thickest part of the thigh. Avoid hitting the bone when checking the temperature.
- Roasting time is about 45 minutes to 1 hour, usually. The size of your chicken will determine total cooking time, usually about 10 minutes per pound.
- Serve & enjoy!