Cook up the piece de resistance of your family’s Sunday dinner with this Roast Chicken—tender and juicy meat covered in a crispy skin. One chicken won’t be enough!
The moment you start a family and buy a home in the suburbs, you have to learn how to cook a whole chicken. Whereas before, when you were single or only cooking for 2, you could get away with only focusing on drumsticks or wings, or even a half-chicken. But once you start a brood of your own, you need to start thinking on a grander scale.
And there are fewer scales more grand than whole chicken. Chicken is a staple of most families, thanks to how easy it is to cook and its versatility. Most people, though, deal in smaller portions. They pick up a couple of skinless, boneless breasts then slice them up and add them to pasta. Or they’ll buy wings and do them on the barbecue. With this recipe, you’ll learn how to use the entire bird.
Don’t be intimidated though. While there may be more of the chicken to deal with, it really only requires a few steps to get it roasting. Before you know it, you’ll have juicy breasts and crispy drumsticks. Trust me, your brood will love it.
How do I truss the chicken?
When you truss the chicken, you position its wings and legs for more even cooking. To do so, take its wings and fold them back so that they’re closer to the body. This way, they won’t burn or dry out during cooking. As for the legs, take some kitchen twine and tie them together. Just feed said twine under the chicken’s tail then bring it up and around. Cross the legs and tie them together. Cut off any excess twine and use it to secure the wings, if you feel so inclined. Now you’re good to go. The chicken should cook more evenly now (and look more presentable!).
Ingredients
- 1 whole chicken (giblets removed)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp Italian seasoning
- kosher salt (to taste)
- freshly ground black pepper (to taste)
How to Make Roast Chicken
Step 1: Preheat your oven to 425°F, position a rack in the lower third of the oven, and let the chicken sit at room temperature.
Step 2: Dry the chicken thoroughly with paper towels, then place it breast side up in a roasting pan or cast-iron skillet.
Step 3: Drizzle the chicken with olive oil, then rub it all over with your hands. Truss the legs for even cooking.
Step 4: Sprinkle the chicken with kosher salt, freshly ground black pepper, and Italian seasoning, pressing the spices gently onto the skin to adhere.
Step 5: Place the chicken in the preheated oven and roast for about 70 to 90 minutes, or until the internal temperature reaches 165°F in the thigh.
Step 6: Once cooked, let the chicken rest for 15 minutes, then carve and enjoy.
FAQs & Tips
Let the chicken cool completely then store it in an airtight container or wrap it in plastic and/or aluminum foil. You can keep it in the fridge for up to four days. You can also freeze the meat. I would cut it apart first though. That way, you need only defrost the parts you want. It should keep in the freezer for up to three months. Let it thaw in the fridge overnight.
The one I cooked for this recipe was 4–5 pounds. You can use a bigger bird, you will just have to adjust your cooking time.
When you brine, you fully submerge the meat into a salt-water solution so that the cooked chicken is both juicy and flavorful. It doesn’t need to be a complicated broth; just kosher salt is enough. If you want to add herbs and spices, that’s entirely up to you. You’ll want 1/4 to 1/2 cup of salt to each gallon of water used.
Resting lets the juices redistribute. It also lets the residual heat finish cooking the meat. Were you to cut into it prematurely, you might end up with unevenly cooked chicken with dry patches throughout. While it’s tempting to cut into your chicken to see if it’s done, rely on a meat thermometer instead.
I don’t bother covering my chicken because I want the skin to crisp up and it needs direct heat to do that. If you find your chicken’s exterior is browning a little too quickly for your liking then tent some aluminum to protect it.
Serving Suggestions
If you’ve read this recipe right from the start, you’ll know that there are few foods more versatile than chicken. So you probably don’t NEED me to make serving suggestions; the truth is, pretty much anything will go with chicken. That said, if you want to try something different, you might want to attempt this Easy Potatoes au Gratin as a side. You can also get your air fryer going and stick with the basics: Perfect French Fries. And because no family dinner is complete without something sweet, take a gander at this Eggless Vanilla Cake Recipe.
Super-Easy Roast Chicken
Ingredients
- 1 (4–5 lb.) whole chicken (giblets removed)
- 1 tbsp extra-virgin olive oil
- 1/2 tsp Italian seasoning
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F, position a rack in the lower third of the oven, and let the chicken sit at room temperature.
- Dry the chicken thoroughly with paper towels, then place it breast side up in a roasting pan or cast-iron skillet.
- Drizzle the chicken with olive oil, then rub it all over with your hands. Truss the legs for even cooking.
- Sprinkle the chicken with kosher salt, freshly ground black pepper, and Italian seasoning, pressing the spices gently onto the skin to adhere.
- Place the chicken in the preheated oven and roast for about 70 to 90 minutes, or until the internal temperature reaches 165°F in the thigh.
- Once cooked, let the chicken rest for 15 minutes to allow the juices to redistribute, then carve and enjoy.
