Perfectly Oven-Roasted Whole Chicken
If there’s one thing every home-cook should be able to do it’s this: oven-roast a whole chicken. This recipe is super simple, yet mega flavorful, and will guide you to a perfectly roasted whole chicken.
Best friends forever, rosemary and thyme, are key players in this recipe. And let’s not forget butter because that bitch makes everything good. Altogether, six ingredients are going to lead to juicy meat, crispy skin, and intoxicating aromas. Stuff this bad boy with NANA’S FAMOUS STUFFING and you’ve got a winning fucking ticket.
Perfectly Oven-Roasted Whole Chicken Recipe
If the look and smell of this fine piece of meat doesn't make you moody, you're dead on the inside.
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Ingredients
- 1 – 5 to 6 pound whole chicken
- 6 Tbsp unsalted butter, softened
- 1 Tbsp olive oil
- ½ heaping tsp dried rosemary
- ¼ heaping tsp dried thyme
- kosher salt
- black pepper
Instructions
- Preheat oven to 425°F.
- Remove any insides from cavity of chicken. Pat-dry entire chicken inside and out! Get under those wings and legs!
- Unstick the skin from the meat with your fingers on the top and bottom of bird, so you can season between them!
- Whisk together butter, oil, rosemary, and thyme. No salt & no pepper yet!
- Lather the butter mixture all over chicken. First, between the skin and meat; then, all over the outside.
- Season the outside, AND INSIDE THE CAVITY, of the chicken generously and evenly with salt and pepper. Stuff the hole with NANA'S FAMOUS STUFFING.
- Tie chicken legs together with cooking twine.
- Place in roasting pan, cover tightly with tinfoil, and set in middle of oven. Bake for an hour.
- Uncover chicken, baste, and put it back in the oven for half an hour or until an internal temp of 165°F is reached/juices run clear when cut. If bird starts to brown too much before it's done, just cover again with foil.
- Remove chicken from oven and allow to rest, tented in foil. Let sit 10-15 minutes before carving!
Notes
JUST THE TIPS!
1.) Set up your ‘mis en place.’ This means do what the recipe tells you to do to the individual ingredients, measure them out, and then place them in separate little bowls/dishes/what-have-you. When it’s time to build the recipe, you have everything measured and ready to go. It makes the entire process so much easier and more enjoyable!
2.) This recipe can be made year-round. In lieu of a heavier stuffing, fill the chicken’s cavity with 3 lemon wedges, 3 cloves of garlic, and a couple sprigs of rosemary and thyme! Super, mega flavorful!!!
Tried this recipe?Let us know how it was!
Equipment:
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I’d never cooked a whole chicken before, so was a little nervous, but this recipe was clear, detailed, and most importantly led me to a delicious mini-Thanksgiving meal! I also made a few of the recommended side dishes and was NOT disappointed at the pairings. Super tasty, plus some giggles along the way. 10/10 recommend even for first-timers.
CONGRATS ON YOUR FIRST WHOLE BIRD!!!