Best Whole Roast Chicken Recipes

DUTCH OVEN WHOLE ROAST CHICKEN

Steps:

• Combine salt, brown sugar, garlic powder, paprika, and chipotle pepper in a bowl. Rinse and pat chicken dry. Rub with seasoning blend, placing any excess in the cavity.
• Allow to rest at room temperature for up to 90 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place chicken in the bottom of a Dutch oven. Pour butter over the chicken. Cover.
• Bake in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 3 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven and allow to rest, uncovered, for 10 minutes.
• Carve chicken and spoon over pan drippings before serving.

HOW TO ROAST THE PERFECT WHOLE CHICKEN

Steps:

• 1. Roasting Tools: All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won't be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can line the pan with aluminum foil.
• 2. Dress it up: A chicken roasted with nothing but salt, pepper, and butter is very tasty indeed. But it's also easy to build on these basic flavors. Chop up fresh herbs and tuck them under the chicken's skin along with a few pats of butter, or stuff sprigs into the chicken cavity along with quartered onions and cloves of garlic. Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat with extra flavor.
• 3. Rub It Down: Many cooks use a dry rub: a blend of dried and ground spices, rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin. •For a Southwestern flavor, try chile powder or pureed fresh chiles, cumin, and sage. •For an Indian-inspired bird, mix together equal parts ground coriander and cumin, plus turmeric and a pinch or two of cardamom or garam masala. •To give the chicken a Thai flair, try a paste of ginger, lemon grass, green chilies, cilantro and lime juice.
• 4. Skin is in: Crispy, fragrant roast chicken skin is delicious. It is a bit fatty, though. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out.
• 5. A Bird You Can Truss: If you like, truss the bird before roasting it--that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken. •To truss a chicken, cut about a 3-foot length of heatproof butcher's twine. •Lay the chicken on a clean surface with the breast facing up. •Hold one end of the string in each hand, and loop the center of the string underneath the chicken's tail. •Catch the ends of the legs inside the string, then cross the string over the chicken's breast, making an X. •Loop the string under and around the wings, then tie the string snugly in a knot across the middle of the breast. Make sure that the ends of the wings are tucked in.
• 6. Roasting Methods: There are two methods for roasting a whole chicken: Regular method: •Preheat oven to 350 degrees F (175 degrees C). •Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes. High heat method (this creates a crispy, darker skin): •Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. •Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)
• 7. Is it Ready Yet? Regardless of the method used, a whole chicken is ready when a meat thermometer inserted into the inner thigh (close to but not touching the thigh bone) reads at least 165 degrees F (74 degrees C). •The temperature of the meat will continue to rise slightly when you pull it out of the oven (this is called "carryover cooking"), so if the thermometer shows a few degrees below the target, give it a few minutes--the internal temperature might still rise to at least 165 degrees F (74 degrees C). •When you remove the chicken from the oven, cover it loosely with a doubled sheet of aluminum foil, and let it rest for 10 minutes before slicing. This redistributes the juices and results in moister chicken.
• 8. Use this chart to determine how long to roast your chicken: (high heat method is the second time listed) --2.5-3lbs=1 hour/15 minutes=1 hour --3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes --3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes --4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes --4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes --5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes --5.5-6lbs=2 hours/15 minutes=2 hours --6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes --6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes --7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Steps:

• Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
• In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
• Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
• Place the lemon/s inside the cavity.
• Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking).
• Using cotton string tie the legs together tightly.
• At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
• Set oven to 450 degrees F.
• Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
• Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

WHOLE ROAST CHICKEN WITH LEMON AND HERBS

Steps:

• Set a rack on the lower middle level of the oven and heat the oven to 425 degrees F.
• Season the chicken inside and out with salt and pepper. Stuff the cavity with the thyme sprigs, garlic, and one lemon half, squeezing the lemon as you insert it to release the juice into the cavity. Rub the butter all over the chicken skin, including undersides, then season once again with salt and pepper.
• Tie the ends of the drumsticks together with twine. Arrange the chicken breast-up on the rack in a roasting pan. Squeeze the juice of the remaining lemon half over the top of the chicken. (You can toss the lemon half into the roasting pan or discard it.)
• Place the roasting pan in the oven. After 15 minutes, reduce the temperature to 350 degrees F. When the chicken is beginning to brown rapidly, baste with accumulated pan juices.
• Add the onion, carrot, celery, and bay leaf to the roasting pan after 30 minutes. Continue roasting, basting several times, until the juices run clear when pierced at the thickest part of the thigh with a knife or if you tilt the chicken forward the juices that run out of the cavity are clear, an additional 45 to 60 minutes (1 1/4 to 1 1/2 hours total roasting time). Transfer the chicken to a cutting board, cover loosely with foil, and let rest in a warm place to allow the juices to redistribute, about 15 minutes. To serve, remove the herbs and the lemon half from the cavity and discard. Reserve the garlic cloves and carve the chicken. Serve the chicken with the vegetables and reserved garlic cloves. (The bay leaf may be left for decoration or discarded.)

ROAST CHICKEN WITH WHOLE GARLIC, BAY & WHITE WINE

Steps:

• Heat oven to 200C/180C fan/gas 6. Season the chicken inside and out. Loosen skin over the breast and place a bay leaf and a little butter between the skin on each breast. Add the rest of the bay leaves and the lemon to the cavity, then smear the rest of the butter all over the bird. Place in a roasting tin and cook for 45 mins. Add the garlic to the pan, baste the chicken with the buttery juices and bake in the oven for 45 mins more.
• Meanwhile, lay baguette slices on a tray and drizzle with a little oil. Bake for 20 mins until golden, then remove from the oven. When the chicken is cooked, remove from the oven and leave to rest with the soft garlic.
• For the gravy, pour the fat out of the tin, place the tin on the heat and splash in the wine and any juices from the chicken. Bubble and scrape up any of the sticky bits, then drain into a jug. Serve the chicken with the croutons, the jug of gravy and the garlic for squeezing over.

WHOLE CRISPY ROAST CHICKEN & ASPARAGUS CAESAR

Steps:

• Heat the oven to 200C/180C fan/gas 6. Zest the lemon into a bowl. Season the cavity of the chicken, cut the zested lemon in half and push into the cavity. Put the butter in the bowl with the lemon zest, add the garlic and a good pinch of salt and pepper. Mash together, then push under the skin of the breast using your fingers. Season the skin and drizzle with a good glug of olive oil. Roast for 30 mins, then reduce the oven to 180C/160C fan/gas 4 and cook the chicken for a further 50 mins-1 hr or until cooked through. Once cooked, cover and rest for 20 mins.
• Meanwhile, for the dressing, whisk the egg yolk, anchovies, garlic and Dijon together in a bowl. Gradually whisk in both oils, then whisk in the lemon juice and, if it's a little thick, 50ml warm water, followed by the cheese and a good pinch of seasoning.
• Toss the sourdough pieces with the 1 tbsp olive oil and spread out on a baking sheet. Bake for 10-15 mins or until golden.
• Bring a pan of lightly salted water to the simmer. Add the asparagus and cook for 2-3 mins. Drain and leave to steam-dry for a few minutes.
• Carve the chicken. Remove both legs and cut the breast into 1cm slices. Arrange on a platter with the asparagus. Top with the croutons, two-thirds of the dressing (save the rest for leftovers - see tip below), the shaved parmesan and a grinding of black pepper.

KITTENCAL'S BEST BLASTED RAPID-ROAST WHOLE CHICKEN

Steps:

• 1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired). Place the lemon/s inside the cavity. Place the chicken into a baking dish (you can place the chicken onto a small roasting rack if desired and you may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken). Set oven to 450 degrees F. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less) Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

INSTANT POT WHOLE "ROAST" CHICKEN RECIPE - (4.4/5)

Steps:

• 1.Turn on the sauté setting and add in the coconut oil. When the oil heats up, place the chicken in breast-down and brown. I move mine around a few times to brown the sides as well. 2.When the chicken is nice and brown, turn it over and sprinkle with seasoning. 3.Lock the lid into place and set the valve to "sealing." Select "Poultry" and then increase the type of pressure from normal to high. (If you have the 7-in-1, you can do that by pressing the "Adjust" button.) Set the time to 20 minutes. 4.When the 20 minutes is up, turn the valve to "venting" and allow to depressurize. Turn the chicken over and then cook for another 15 minutes on high. It should be ready at this point, but check and make sure. If needed, cook for 5 more minutes, then serve.

WHOLE CHICKEN ROAST WITH APPLES

Steps:

• Preheat oven to 425 degrees. Chop onions and apples into bit sized pieces. Toss together with lemon juice, half of the melted butter, sage, salt and pepper. Rinse chicken thoroughly and pat dry with a paper towel. Rub the remaining butter into the skin. Stuff as much of the apple mixture into the chicken as possible. Place in a roasting pan breast up and put in oven. After five minutes turn chicken onto one side and put back in oven. In another 5 minutes, turn chicken onto its other side. After another 5 minutes, turn chicken breast down and baste with any juices in the pan. Turn oven down to 350 degrees and cook for 45 minutes to an hour. Take chicken out. Baste and add remaining apple/onion mixture to the pan. Roast for another 30 minutes, until the internal temperature of the chicken reaches 160 degrees. Let chicken stand for about 10 minutes at room temperature before carving.

SIMPLE WHOLE ROAST CHICKEN RECIPE - THE DINNER BITE

Steps:

• Start by preheating the oven at 190C/375FPrepare the roasting pan, place a rack in the roasting pan and set aside.
• Roughly chop the lemon, orange and shallot and set aside (they will be used to stuff the cavity of the chicken)
• Make Herb Butter: add the softened butter to a bowl then followed by the finely chopped herbs, lemon and orange zest, salt and pepper. Give it a good mix until well combined. You can pop the herb butter into the microwave for a few minutes to melt as this can be used too.
• Place the chicken back down on the prepared roasting pan pat dry with kitchen towels and carefully loosen the skin on the breast.
• Divide the herb butter into 2 parts. Using one part to marinate the chicken and the rest would be used to baste it
• Spoon some herb butter under the skin of the chicken, then rub or brush the remaining herb butter all over the chicken and into the cavity if you can manage it. Stuff the cavity of the chicken with the chopped orange, lemon and shallot and tie the legs together (see image for reference)
• Place the chicken in the oven and bake for 30 minutes, take it out of the oven and brush the remaining herb mixture over the chicken, return it into the oven and continue to roast for another 30 minutes then baste the chicken with the juice at the bottom of the pan. Continue to roast the chicken for another 40 to 50 minutes or until golden and skin crispy or when water runs clean when the chicken is pierced. If using meat thermometer, internal temperature must read 65C/165F
• Rest the chicken for about 10 to 15 minutes and serve. While you wait, make a quick gravy with the drippings in the pan.

ROAST WHOLE CHICKEN WITH CAULIFLOWER

Steps:

• Heat the oven to 350 degrees.
• Put the nuts on a baking sheet and toast them in the oven until browned and fragrant, about 10 minutes. Let cool, then coarsely chop the nuts. Set aside.
• Raise the oven temperature to 425 degrees. Clean the chicken inside and out with cold water; pat dry with paper towels. Let stand for 20 minutes.
• Smear the butter under the skin and on the outside of the chicken and season with 2 teaspoons salt and one-eighth teaspoon pepper. Tie legs together with kitchen twine. Place the chicken, on its side, in a roasting pan, and cook until the skin begins to crisp, about 20 minutes.
• While the chicken is roasting, prepare the vegetables. Wash the cauliflower and separate it into large florets. Separate the garlic cloves from the head and crush them by laying each clove on a flat surface and pressing down on it with the broad side of a large kitchen knife. Remove the peel.
• After the chicken has been in the oven the first 20 minutes, distribute the crushed garlic cloves and shallots around the chicken in the pan, top with the cauliflower and carrots, and drizzle with 1 cup cold water. Season vegetables with salt and pepper to taste.
• Lower the oven temperature to 350 degrees, turn the bird on its other side, and cook, basting the bird and vegetables with the cooking juices two to three times, for 20 minutes more.
• Then scatter the hazelnuts over the cauliflower, turn the bird breasst die up, basting every 10 minutes or so, until the juices run clear when you cut between a leg and a thigh, about 30-40 minutes more.
• Transfer the chicken to a warm serving platter and let stand 10 minutes.
• Surround the chicken with vegetables, spoon the cooking juices all over, garnish with parsley if desired, and serve immediately, carving at the table.

WHOLE ROAST CHICKEN

Steps:

• Position the oven racks so that the top rack is in the center of the oven to allow room for the chicken. Place the other rack or racks below. Preheat the oven to convection roast at 450°F. Coat a rack with nonstick spray and set it on a shallow roasting pan.
• Rinse the chicken and pat dry with paper towels. Loosen the skin over the breast and slide a 1 1/2-teaspoon piece of butter under each side. Rub the remaining tablespoon of butter over the surface of the chicken and sprinkle with the salt and pepper. Place the chicken, breast side up, on the baking rack and tuck the wings under the shoulders (see Note).
• Place the chicken in its pan in the oven and roast it for 35 minutes, then reduce the temperature to 300°F and roast for 25 to 30 more minutes or until the juices run clear and an instant-read thermometer inserted into the inside of the thigh meat reads 170°F.
• Transfer the chicken to a warm platter, cover loosely with foil, and let it rest for about 15 minutes before carving.
• Mix 1/2 teaspoon each of dried basil, dried lavender, dried marjoram, dried rosemary, dried sage, dried summer savory, dried thyme, and fennel seeds in a coffee or spice grinder and grind until powdered. (You can use 4 teaspoons herbes de Provence in place of this mixture.) Rub the chicken inside and outside with olive oil and pat the herb mixture on evenly all over. Place the chicken on the roasting rack and roast as directed. Remove to a carving board and serve.
• Mix 2 tablespoons vegetable oil, 1 tablespoon minced garlic, and 1 1/2 teaspoons five-spice powder. Rub the mixture over the chicken and roast as directed. After roasting, serve the chicken on a platter surrounded with fresh cilantro.
• In a small pan, melt 4 tablespoons butter and add 1 tablespoon curry powder and 1 minced garlic clove. Sprinkle the chicken with kosher salt and freshly ground black pepper and brush with the curry butter. Roast as directed, brushing the chicken with the curry butter several times. Transfer the roasted chicken to a carving board, cover loosely with foil, and let it rest for about 15 minutes before carving. Meanwhile, pour off the fat from the roasting pan and set the pan over moderate heat. Add 1/2 cup water and bring to a boil. Scrape the pan to loosen the browned bits, bring the liquid to a boil, and reduce it to 3 tablespoons. Add any juices that have accumulated from the roasted chicken, 1 teaspoon freshly squeezed lime juice, and kosher salt and freshly ground black pepper to taste. Serve the juices with the chicken.
• The day before you plan to cook the chicken, wash it, dry it, and place it into a large zip-top plastic bag. Add 1/4 cup freshly squeezed lemon juice, 1/2 cup dry white wine, 1 teaspoon dried rosemary, 4 peeled and coarsely chopped garlic cloves, and 1/4 cup olive oil. Seal the bag and refrigerate overnight, turning the bag once or twice. The next day, preheat the oven, remove the chicken from the bag, place it on the roasting rack, and roast as directed, brushing the chicken every 15 minutes with the marinade. Transfer the chicken to a carving board and serve.
• Combine 2 minced garlic cloves, 3 tablespoons fennel seeds, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Loosen the skin on the breast of the chicken and spread the garlic mixture evenly over the breast, back, and legs. Roast as directed, brushing with olive oil once or twice. Transfer the roasted chicken to a carving board and serve.