A Simple Guide To Roasting Chicken
This recipe is a classic, simple approach that yields juicy, flavorful results every time.
There is just something about coming home to a beautifully roasted chicken and all its sides. The smell is amazing as it fills every corner of your home. This chicken is tender and juicy and so easy to prepare. I make a roast chicken once a month and not only do we get to enjoy the leftovers as Chicken & Veggie Soup or Chicken Sandwiches but I always use the bones to make a huge pot of nourishing bone broth. So many meals and uses out of one chicken, and I couldn’t be more grateful. Lets dive into my guide to roasting chicken!
Where I source my Meat
I’ve been in love with Wild Pastures, our monthly meat subscription box. Their commitment to sourcing pasture-raised meats from regenerative family farms has transformed our meals. Unlike conventionally raised meats, pasture-raised animals enjoy a natural, humane life, grazing freely on grass. This lifestyle results in meat packed with essential nutrients like omega-3 fatty acids, vitamins, and minerals. Plus, the flavor and tenderness are unparalleled. One of the monthly staples I get in the box is a whole chicken that I roast in the oven. Afterwards I am left with the bones and connective tissues which I then turn into bone broth. Two meals!!
If you want to check out Wild Pastures click here, you’ll get $20 off your first box with my link.
Why You Will Love This Recipe
Knowing how to roast and prepare different meats is an essential skill to being able to feed your family. This makes it easy and delicious every time.
This recipe will yield super juicy meat with a crispy outside
You can do so much with a roast chicken, turn it into chicken salad, chicken soup, chicken tetrazzini, chicken sandwiches, you name it!
Tips For The Perfect Roast Chicken
Don’t Overcrowd the Pan: Make sure your roasting pan is large enough to accommodate the chicken without it touching the sides. Overcrowding can lead to uneven cooking.
Hide the Wings: Make sure to tuck the wings under the bird to avoid them burning.
For Crispy Skin: Dry the outside before seasoning. The drier your chicken, the crispier the skin will be.
For flavorful Chicken: Rub the butter and herb mixture underneath the skin not just on top.
Baste the Chicken: For extra moisture and flavor, baste the chicken with pan juices every 30 minutes during roasting.
Rest the Chicken: This crucial step allows the juices to redistribute throughout the meat, resulting in a more flavorful and juicy bird.
Use a Meat Thermometer: A meat thermometer is the most accurate way to determine doneness. It should register as 165F.
FAQ’s
What size chicken do I need?
A good rule of thumb is around 1 pound of chicken per serving, so keep that in mind as you pick a chicken to roast.
How long to roast
I’m using a 3 to 4 pound chicken. If you want to use a larger one then just bake the chicken for an additional 20 minutes per pound. Check for doneness by using a meat thermometer (165F) or by ensuring the juices run clear when you cut into the thigh.
What to serve with your Roast chicken
I will serve a variety of different sides depending on what I have on hand. Some of my favorites include Baked sweet potato, mashed potatoes, Roasted brussel sprouts, Dinner rolls, or a crusty loaf of Sourdough Bread.
How to Roast Chicken
Ingredients
For the Chicken
- whole chicken (about 3-4 pounds) – Make sure to thaw the chicken fully before roasting. I usually pull mine from the freezer the morning of the day before I plan to use the chicken. I place it in a dish in the fridge and it is thawed enough by the time I am ready to cook.
- Lemon – Ideally you’ll use fresh, not bottled. I like to roast the whole lemon in the pan with the chicken.
- Garlic – I love to use fresh garlic, the flavor is unmatched
- Herbs (such as rosemary, thyme, or sage): I tend to use dried in the winter and fresh in the summer when I have them.
- Salt and pepper to taste
- Olive oil – be sure to use a good quality olive oil here
- White wine – This adds a burst of flavor during the basting process as well as to the gravy you can make from the drippings.
For the Gravy
- Butter
- All purpose flour
- Chicken Broth
- Chicken drippings
Step-by-step Instructions
For the Chicken
- Prep the Chicken: Preheat your oven to 325°F. Rinse the chicken and pat it dry with paper towels. Remove any giblets from the cavity.
- Season the Chicken: Season the chicken generously with salt and pepper, both inside and out.
- Butter & Herbs: In a small bowl, combine the melted butter, olive oil, and herbs. Using your fingers, separate the skin from the meat of the chicken. This is where you are going to put the majority of your butter & herb mixture. Be sure to put some on top of the skin as well, this will help to develop a crispy, brown crust.
- Roast the Chicken: Place the chicken, breast side up, in a roasting pan or a 9 x 13 baking dish. Drizzle with olive oil and squeeze the lemon over the chicken. Then place the lemon, quartered onion, and any leftover herbs into the pan alongside your chicken. Optional, you can add ½ cup of white wine to the pan to baste with during the roasting process.
- Roast: Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest and Carve: Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
For the Gravy
- Make the roux: In a small saucepan, add the butter and allow to melt. Once melted, add the flour and stir constantly for a few minutes.
- Add the broth: Slowly add the chicken broth a little at a time while constantly stirring. Cook for about 5-8 mins.
- Add the drippings: Add the drippings, stir to combine.
A Simple Guide To Roasting Chicken
Equipment
- 1 9 x 13 Baking Dish or Roasting Pan
Ingredients
For the chicken
- 1 3-4 lbs whole chicken giblets removed
- 2 tbsp butter melted
- 1 tbsp olive oil
- 1½ tsp salt
- ½ tsp ground black pepper
- 3 tbsp Herbs Rosemary, Thyme, Oregano
- 1 lemon halved
- 5 cloves garlic
- 1 large Onion quartered
- ½ cup white wine optional
For the Gravy
- 4 tbsp butter
- ¼ cup all purpose flour
- 2 cups chicken Broth
- ½ – ¾ cup pan drippings
Instructions
For the Chicken
- Prep the Chicken: Preheat your oven to 325°F. Rinse the chicken and pat it dry with paper towels. Remove any giblets from the cavity.
- Season the Chicken: Season the chicken generously with salt and pepper, both inside and out.
- Butter & Herbs: In a small bowl, combine the melted butter, olive oil, and herbs. Using your fingers, separate the skin from the meat of the chicken. This is where you are going to put the majority of your butter & herb mixture. Be sure to put some on top of the skin as well, this will help to develop a crispy, brown crust.
- Roast the Chicken: Place the chicken, breast side up, in a roasting pan or a 9 x 13 baking dish. Drizzle with olive oil and squeeze the lemon over the chicken. Then place the lemon, quartered onion, and any leftover herbs into the pan alongside your chicken. Optional, you can add ½ cup of white wine to the pan to baste with during the roasting process.
- Roast: Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
- Rest and Carve: Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
For the Gravy
- Make the roux: In a small saucepan, add the butter and allow to melt. Once melted, add the flour and stir constantly for a few minutes.
- Add the broth: Slowly add the chicken broth a little at a time while constantly stirring. Cook for about 5-8 mins.
- Add the drippings: Add the drippings, stir to combine.
