So today’s recipe will probably be the easiest recipe you ever see here on the blog. A juicy, moist whole roasted chicken with a delicious, crispy skin.
A well roasted chicken can be the starting point for so many delicious meals. You can of course serve it just as sliced roasted chicken, but that is just the beginning, it has so many possibilities. One of my favorite ways to use a roasted chicken is in a salad. Just cut up the chicken and add it to copycat Cubby’s Apple Pecan Chicken Salad. Another favorite is in this BBQ Chicken Salad or in this Quinoa version of a BBQ Chicken Salad.
How to Roast a Chicken
- Clean, rinse and dry chicken. Rinse both off both the inside and the outside of the chicken. Remove anything that may be in the inside of the chicken. Pat the chicken dry with paper towels.
- Place in a roasting pan or a foil covered baking sheet.
- Combine basting mixture which includes butter, olive oil, garlic, lemon juice and parsley. Butter will help give it a nice crispy skin.
- Loosen skin on chicken and rub or pour butter mixture under skin and over the entire surface of the chicken.
- Fill cavity of chicken. Place remaining lemon and springs of fresh herbs into the inside of the chicken, including any leftover garlic or garlic gloves.
- Truss your chicken. Tuck the wings in under the chicken and tie the legs together. If you don’t know how to do it here is a quick video you can watch on How to Truss a Chicken or just google how to truss a chicken. There are lots of fancy ways to do it. I went simple and just tied the drumsticks together with plain old string. Trussing helps the chicken cook more evenly.
- Liberally salt and pepper chicken. I like to use a coarse Kosher or sea salt. This will give you a nice salty, crisp and yummy skin.
- Bake in a 450 degree oven for 50-60 minutes or until chicken reaches about 155 degrees F.
- Remove the chicken from the oven and then baste it with the juices that have formed in the bottom of the pan. Allow the chicken to sit for 10 -15 minutes to so it can finish cooking (to 165 degrees F) and for the juices to absorb into the chicken.
How Long Does Cooked Chicken Last in the Fridge?
Cooked chicken will last 3-4 days in the refrigerator. For longer than that I recommend putting the chicken in an airtight bag or container and freezing it. Cooked chicken can be frozen for up to six months.
What to Serve with Roasted Chicken
Ways to Use Leftover Roasted Chicken
- Chicken Enchiladas
- Rosemary Chicken Pizza
- Asian Chicken Wraps
- Chicken Pot Pie
- Crunchy Asian Chicken Salad
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Roasted Whole Chicken Recipe
Whole Roasted Chicken
- 1 2-3 lb. whole chicken
- kosher or sea salt freshly ground pepper
- parsley chopped
- 1 lemon juiced
- 2 tsp garlic minced
- 1/4 cup butter melted
- 1/4 cup olive oil
- fresh herb springs thyme, rosemary etc.
- Preheat oven to 450 degrees.
- Rinse chicken with water and then pat dry with paper towels, inside and outside.
- Place in roasting pan or on a foil lined baking sheet.
- Combine butter, olive oil, garlic, parsley and lemon juice .
- Brush mixture under the skin of the chicken as well as over the outer skin.
- Shower with salt and pepper inside the chicken and out
- Stuff the chicken with the herb springs, the leftover lemon and any leftover garlic you might have.
- Truss the chicken by tying the drumsticks together with string.
- Roast for 50-60 minutes or until cooked and golden brown
- Remove from oven and baste with juice formed in bottom of pan
- Let rest 15 minutes before carving
Originally posted May 20, 2011
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