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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
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
- Lower oven rack to 2nd rung up (lower third of the oven) and preheat to 425ºF
- 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.
- Truss chicken with string or using the no-string method (see notes in post)
- Rub olive oil over the entire chicken. Generously sprinkle with flaked sea salt and a pinch of pepper.
- 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.
- 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.
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FAQs
The 5 mistakes to avoid with roast chicken
- Skipping the de-pluming step. ...
- Not cutting off the ends of the wings (the thinnest part) ...
- Skipping prep before roasting. ...
- Roasting the chicken in too much seasoning. ...
- Cooking the meat for too long or too little.
If you want your chicken to be truly roasted with crisp, golden-brown skin, it needs to spend time in the oven uncovered. If you find that some parts of the skin are browning more rapidly than others, you can loosely tent the browner parts with foil to allow the rest of the skin to catch up.
Is it better to roast a chicken fast or slow? ›
Oven Temperature
Go low and slow for a very tender, falling-off-the-bone flesh and softer skin (say, 300 to 350 degrees for 1 ½ to 2 hours or so). Or roast it fast and furiously for less time for crisp, dark brown skin and firmer, chewier flesh (between 375 and 500 degrees for 45 minutes to 1 1/2 hours).
How long does it take to roast a chicken at 350 degrees? ›
How Long to Bake Chicken at 350 degrees F. Baking a whole chicken is like roasting a turkey. At 350 degrees you should count on 20-25 minutes per pound for a 3 to 8 pound chicken. As with all meats, check the temperature 15-20 minutes before the time it should be done.
Should you put water in the pan when roasting chicken? ›
Roast the Chicken
If you are not roasting any vegetables with the chicken, it's a good idea to add about 1/2 cup of water to the pan to prevent the drippings from burning. Place the chicken on the rack breast side up, slide the pan into the oven, and roast it uncovered for about 60 to 70 minutes.
Should 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 the best temperature for roast chicken? ›
For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight. For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.
Should I cover a chicken with foil when roasting? ›
Season with salt and pepper. Pour water into the bottom of the roasting tin, filling it about 1-2cm deep. Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast the chicken for a further 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
Should I let chicken come to room temperature before cooking? ›
A 15-minute sit at room temperature will make the chicken cook more evenly, helping you avoid a brown outside with a raw, undercooked inside. Solution: When you're gathering all of the ingredients for dinner, go ahead and take the chicken (in the plate or dish where it's stored) out of the fridge.
How long should chicken sit out before cooking? ›
"A lot of chefs will temper their meat," Wilschke says, explaining that it's just a matter of letting it come to room temperature over an extended period of time. While Robins recommends taking it out of the refrigerator 20 to 30 minutes before cooking, Wilschke advocates for longer, as long as a couple of hours.
When you first cook a chicken, the heat causes the proteins in the meat to denature and coagulate, making the meat tender and juicy. However, if you then reheat the chicken, the heat causes the proteins to denature and coagulate again, which can cause the meat to become tough and chewy.
How long does it take to cook a 5lb chicken at 350? ›
Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Then reduce the temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees.
Is it better to roast chicken at 350 or 400? ›
Let's start out by saying 500 degrees isn't a temperature we'd recommend for chicken. Given the fact that drumsticks and thighs are dark meat and won't dry out as easily as breasts, the range from 350 to 450 degrees is okay for baking them. 350 to 375 is generally best for breasts.
Should you use tin foil when roasting a chicken? ›
Pour water into the bottom of the roasting tin, filling it about 1-2cm deep. Cover the chicken with foil and roast for 1 hr. Remove the foil and continue to roast the chicken for a further 20-30 mins until the skin is golden, the chicken is cooked and all the juices run clear.
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 roast chicken without messing the oven? ›
I always use a roasting rack in a roasting pan and will occasionally use a liquid in the pan to reduce splattering. For real crisp skin you separate the skin over the breast and put some thin slivers of butter in the gap, it produces excellent skin when combined with some decent seasoning on the top.
What's the best way to cook chicken without drying it out? ›
Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.
