EASY ROAST CHICKEN RECIPE + WonkyWonderful (2024)

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ThisEasy Roast Chicken Recipe is for any of you wanting to know how to roast a whole chicken. A few simple ingredients and you have dinner on the way. This healthy supper is low carb, dairy free, gluten free, Whole 30, Paleo and Keto friendly.

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Roast a Chicken in the Oven

I’m showing you How To Roast a Whole Chicken the easy way.

What makes this roasted chicken so easy? Well, I keep the ingredients and prep super simple and I don’t fuss with the oven temperature. Just toss your chicken in the oven and bake until the internal temp reaches 165ºF.

To be totally honest, I used to be intimidated by cooking meat. I felt like I could never achieve that perfect roast chicken or medium rare steak.

All of the recipes I tried certainly didn’t help matters. There were always so many steps and sometimes I didn’t even know what the heck they were talking about. And my food never ended up looking gorgeous (not even close!). You shouldn’t have to attend culinary school just to make a family dinner!

After years of research, experience and trial and error . . . I now understand all of those recipes. And, nothing against them and their preferred methods, but it just shouldn’t be that difficult.

My preferred cooking method is EASY. What is the quickest and easiest way for me to get a tasty dinner on the table?

Maybe I should rename my site to The Lazy Cook because seriously, I’m all about recipes that take the least amount of time, least amount of effort and least amount of dishes. But, I still want to eat great tasting nutritious food.

Annnnywayyy, I’ll end this rant now and just get to the Easy Roast Chicken Recipe. I love a good old fashioned roasted whole chicken because it’s great for busy weeknights or lazy weekends. Prepare your side dish of choice and you got yourself a meal.

Why and how do you truss a chicken?

Trussing a chicken is basically tying the wings and legs close to the body to ensure an evenly cooked (pretty) chicken.

I do own kitchen twine but I can NEVER find it when I need it. So I just use the no-twine trussing method. Here is a video that shows you how to truss a chicken the no-twine method →https://www.foodandwine.com/blogs/how-truss-chicken-without-any-string

How Long to Roast the Chicken?

This will vary depending on your oven and the size of your chicken. Really, my cooking life became so much easier when I finally started using a meat thermometer. For a 4lb chicken you will want to start checking the internal temp at about 55-60 minutes.

Here is the basic Meat Thermometer that I use. And here is a video on how to check the internal temp →https://youtu.be/TKKp_hnmy6A

Do you cook the chicken covered or uncovered?

Drop the oven racks down to the lower third (the second rung up) to keep the breast from burning. I leave my chicken uncovered to get that great golden color. Keep an eye on it towards the end and if it looks like it may burn, just drape some tin foil over the top for protection.

What tools do you need for this roasted chicken recipe?

I use a Large Cast Iron Pan to roast my chicken because I think it heats up really well. You will also need thatMeat Thermometerfor precise cooking.

Need a side dish for your roasted chicken? Check these recipes out →

Oven Roasted Asparagus
Lemon Garlic Kale Salad
Easy Rice Pilaf

Roasted Green Beans with Bacon
Lemon Garlic Pasta
Oven Roasted Potatoes

EASY ROAST CHICKEN RECIPE + WonkyWonderful (5)

Easy Roast Chicken Recipe

Yield: 4

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

ThisEasy Roast Chicken Recipe is for any of you wanting to know how to roast a whole chicken. A few simple ingredients and you have dinner on the way. This healthy supper is low carb, dairy free, gluten free, Whole 30, Paleo and Keto friendly.

Ingredients

  • 4 Lb Whole Chicken, (innards removed)
  • Olive Oil
  • Salt/Pepper

Optional Add-Ons:

  • Lemon
  • Garlic Cloves
  • Fresh Herbs
  • Favorite Spice Blend
  • Onion

Instructions

  1. Lower oven rack to 2nd rung up (lower third of the oven) and preheat to 425ºF
  2. Place chicken in large cast iron pan (or roasting dish). Stuff chicken with preferred flavors: I stuff with 1/2 lemon, 4-5 garlic cloves and rosemary.
  3. Truss chicken with string or using the no-string method (see notes in post)
  4. Rub olive oil over the entire chicken. Generously sprinkle with flaked sea salt and a pinch of pepper.
  5. Roast chicken uncovered in oven for 60-75 minutes. Begin checking internal temp at approximately 50-55 minutes. If chicken begins to get too dark, drape foil over the chicken to prevent burning.
  6. Cook chicken until internal thigh temp reaches 165ºF
Nutrition Information

Yield 4Serving Size 1
Amount Per ServingCalories 1135Total Fat 65gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 41gCholesterol 399mgSodium 519mgCarbohydrates 5gFiber 1gSugar 2gProtein 125g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

EASY ROAST CHICKEN RECIPE + WonkyWonderful (6)

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EASY ROAST CHICKEN RECIPE + WonkyWonderful (2024)

FAQs

What not to do when roasting a chicken? ›

The 5 mistakes to avoid with roast chicken
  1. Skipping the de-pluming step. ...
  2. Not cutting off the ends of the wings (the thinnest part) ...
  3. Skipping prep before roasting. ...
  4. Roasting the chicken in too much seasoning. ...
  5. Cooking the meat for too long or too little.
Oct 2, 2020

Should I roast my chicken covered or uncovered? ›

Bake the bird, uncovered, in a 350°F oven for at least two hours (it may take up to two hours and 45 minutes if you have a larger bird). As it cooks, baste the chicken occasionally with the drippings that collect at the bottom of the pan.

Do you put water in the bottom of the pan when roasting a chicken? ›

It's usually not necessary to add water to the pan for a roast chicken: the steam created by the water can prevent the skin from becoming browned and crisp.

How do you roast a chicken without making a mess in the oven? ›

Get a pan. You can roast a chicken in a roasting pan, a cast-iron skillet or other skillet, in a Dutch oven, on a rimmed sheet pan, or in a disposable foil pan. You cannot roast it directly on the rack of your oven without making a mess and risking fire.

What's the best way to cook chicken without drying it out? ›

Make sure your chicken breast is well-seasoned before adding it to the pan. Cook each side evenly until brown. Once done, bake the chicken breast in a pre-heated oven until juices run clear. The crispy skin from the sear will help keep juices intact while baking cooks the insides through without drying them out.

How long should a whole chicken sit out before roasting? ›

Always let your bird come to room temperature, by leaving it outside of the fridge, covered, for an hour before cooking it. Why? Because your bird will cook unevenly otherwise. Many recipes suggest you rinse your bird before roasting it, but for most store-bought chickens this step isn't necessary.

What is difference between roasting and baking? ›

What's the Difference Between Baking and Roasting? Roasting uses the same type of all-over, dry heat as baking, but at higher temperatures between 400 and 450° F. Choose the roasting method to get thicker, tougher foods brown and crisp, and the baking method to retain moisture in thinner, more delicate foods.

What is the difference between roasted and baked chicken? ›

The word bake is usually used when a dish is covered in sauce or cooked in a covered pot. Roasting is often more simple, usually involving a meat or vegetable being coated in oil or another fat, seasoned, and then cooked in an open pan or on a rack. But the word bake is commonly used for this type of preparation, too.

What temperature do you bake chicken at? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

Should you flip a roast chicken? ›

Turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 minutes, then flip back over to re-crisp the breast skin, another 5 to 10 minutes. If you have an instant-read thermometer, it should register about 165ºF.

What is the juice that comes out of roast chicken? ›

The white stuff coming out of chicken as it cooks is simply extra protein that dissolves in water and is forced out of the meat by heat. Food scientist Topher McNeil, PhD, explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that's in between muscle cells.”

Which side of chicken goes up when roasting? ›

Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)

What is the major problem in roasting poultry? ›

Major problem in roasting poultry is cooking legs to doneness without overcooking the breast. Techniques to resolve the problem: Roasting breast down for part of the roasting period. Gravity draws moisture and fat to the breast rather than away from it.

How to stop roast chicken splattering? ›

Roasted Chicken

Tenting the chicken with aluminum foil for as long as you can is still your best bet for reducing splatter—I like cooking it with foil on top of the chicken for half of the cooking time and removing it for the second halve so the skin still gets crispy while reducing at least some of the splatter.

What is the best way to ensure a roast chicken is fully cooked? ›

1 – Use a meat thermometer – this is the most reliable method. Insert the thermometer at the centre of the thickest part of the piece being cooked. When the temperature has reached 75°C the meat is fully cooked.

What not to do when roasting? ›

5 Common Mistakes When Roasting Huge Cuts of Meat
  1. Not Seasoning the Night Before Roasting It. Not only do you need to season the meat aggressively, you need to do so the night before you plan on cooking it. ...
  2. Not Letting it Come to Room Temperature. ...
  3. Going Too Low and Slow. ...
  4. Carving it Right Away. ...
  5. Slicing the Wrong Way.
Dec 2, 2015

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