How to make the perfect Roast Chicken, with a simple seasoning, golden crispy skin, and tender juicy chicken! See the step by step recipe video down in the recipe card.
Happy January! Today I’m kicking off a brand new extension of Six Ingredient Suppers, which I’m calling Six Ingredient Staples. On the first Monday of each month, I’m sharing a new staple recipe, and every Monday after that I’ll be sharing a new way to use it! My first 6 Ingredient Staple is this Perfect Roast Chicken. I don’t know if there’s a more perfect comfort food than this easy whole Roasted Chicken. While we love this Crockpot Whole Chicken and this Instant Pot Whole Chicken for quick, hands-off dinners, a Roast Chicken complete with golden skin is always a showstopper. While cooking a whole chicken in the slow cooker or Instant Pot can ensure perfectly juicy meat, those methods are a little lacking in presentation. Nothing gets quite as many ooos and ahhs around here as pulling a roast chicken out of the oven. I’ve been busy perfecting my Roast Chicken recipe for several months now, and I can finally say it is just right. Incredibly flavorful, tender and juicy, with all of that crispy, golden appeal. Here are a few more tips to make sure you see success! Tips for making a perfect Roast Chicken:
How long to roast a chicken?The important thing to note when cooking a large piece of meat is that the internal temperature is more important than what the recipe has down for cook time. A roast chicken will require about 20-25 minutes per pound at 425 degrees F. Lots of people roast chickens at a lower oven temperature, but I’ve found that 425 (not on convection) results in a perfectly crispy and juicy chicken. Should I rinse my chicken?I am firmly in the No Rinse camp, and for good reason. Rinsing poultry can spread bacteria by splashing droplets through the kitchen, and, no, it doesn’t make it safer to eat or rinse away bacteria. Cooking chicken thoroughly is the only way to ensure it is safe to eat, so if you are worried, invest in a good meat thermometer and use it religiously. If you’re still having doubts, check out this article by The Food Network. Should I cover my chicken while it roasts?I always recommend roasting chicken uncovered. The reason we roast is because we want that juicy interior and a crispy skin, and the best way to do that is season well and roast uncovered in a hot oven. If your chicken skin is getting too dark before the rest of the chicken is cooked through, you can always cover lightly with foil for the remainder of the cook time. What to do with leftover Roast Chicken:We love having a stash of leftover roast chicken in the fridge because there are so many uses for it! Here are a few of our favorites:
Don’t throw away that carcass!That leftover chicken carcass is like gold in our house! There is so much flavor to be had simply by simmering it with a few vegetables and spices. Next week I’ll be sharing how to make Homemade Chicken Stock — I swear it has healing powers! What to serve with this easy Roast Chicken:
*You can easily make gravy by straining the chicken juices into a small pot and thickening with a corn starch and water slurry over medium-high heat. ** The water is not shown in the video and is not necessary, but it does prevent the fat that drips into the pan from smoking. Calories: 455cal | Carbohydrates: 1g | Protein: 31g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 153mg | Sodium: 1279mg | Potassium: 309mg | Fiber: 1g | Sugar: 1g | Vitamin A: 706IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg Keywords roast chicken, roasted chicken Want to save this recipe? Create an account easily save your favorite content, so you never forget a recipe again. Register Now Tried this recipe? Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making! Tag @thereciperebelMy name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations! Read More You May Also LikeReader InteractionsHow long does it take to roast a 3 lb chicken at 400?A 3-lb spatchcocked chicken roasted at 400 degrees F (200 degrees C) can be done in about 45 to 55 minutes.
Is it better to bake a whole chicken at 350 or 400?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.
How long does it take to cook a 3 pound chickens?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. Skin should be golden brown and the juices should run clear.
How long does it take to cook a 3.5 kg chicken?How long to roast a chicken. When it comes to cooking times, it couldn't be easier to calculate – you'll need 45 minutes per kg, plus an extra 20 minutes to finish. If you want to, you can baste your roast chicken once or twice during cooking to help keep it moist.
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