Re: Easy Red Free Download [FULL]
Stephanie Dejoode
Roast chicken is the ultimate kitchen staple! And my version is so ridiculously easy to make. There are just three ingredients, yes three! With no stuffing of the bird required. Trust me, this recipe will become your go-to oven roasted chicken recipe.
Growing up, my mom was always so adamant about making a whole roasted chicken. It was easy, economical, comforting, and offered a different tasting experience from baked chicken breasts (namely, I got dark meat and crispy skin!).
Just keep in mind that all ovens heat differently. So use a meat thermometer to check your chicken at 70 minutes to see if it has reached 165F (74C). Poke it halfway into the middle of the thigh for the most accurate measurement!
There are countless ways to serve roast chicken. And you can never go wrong serving it up on a plate with vegetable-heavy sides. But here are a few more ideas to use up the whole chicken throughout the week.
Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.
I posted before and changed the recipe using ingredients from the Garden. I actually cooked 2 chickens at once. They were outstanding. Tieing up the legs and the oil coat seamed to form a vapor barrior that kept the chicken moist and tender. Have lunch and dinner for a couple days. Good stuff.
I followed this recipe exactly. I did start checking chicken at 60 minutes because someone said theirs was done then. It actually took 75 minutes. Yes, the house got smoky but I just left doors and windows open a bit. So, so juicy and tasty. Served it with mashed potatoes. Green beans. And homemade chicken gravy. So good. Also, I wish I had taken picture! It was beautiful and crunchy on the outside.
This chicken is very tasty, my son really liked. Even thought I have your cook book, I always keep your e-mail, some of your recipes are not in the book. Thank you. Have a wonderful Christmas and a Prosperous 2024.
Chicken was perfectly cooked however the splatter from the high heat and cast iron pan caused more than a significant amount of smoke. All the smoke detectors all went off and the house was extremely smokey. We ended up with all windows open in -5 Celsius and fans running! Now there is no way to use the oven without a very thorough clean. I think lower heat and slower cook would be way better.
Also, the vegetables we roast at the same time get tender, soft and so scrumptious. They go great with the chicken for serving and eating. And all that flavor comes from just cooking it together with the chicken.
Pro tip: Roast two chickens. It hardly takes more time when you're already doing one, and that way you can have the leftovers for meals later in the week. (I've got tips further down on how to store leftovers.)
As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the oven and then it will continue to cook as it rests.
- You do need some kitchen twine or string to be able to tie the drumsticks together. (More on that below.) You can buy a spool at the grocery store or online. Or even ask your butcher to just cut you a 12-inch or so piece.
A simple truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together.
Also, to note: I always roast my chicken breasts side up. The breasts are our favorite part and what we want to be the most browned and crispy. It also helps to hold the shape of the chicken this way so it cooks evenly.
Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb range is fine. Roast a 4.5 to 5.5 lb. whole chicken at 425 degrees Fahrenheit for 1 hour, 15 minutes. A 6 to 6.5 lb. whole chicken will take 1 hour and 30 minutes at 425. Your chicken should reach an internal temperature of 160 before you remove it from the oven.
How to truss a chicken: A simple truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together. That's all you really need to do, but here's a tutorial for a full truss if you're interested.
Serving tips: Carve the chicken and lay the pieces on a large platter. Use a slotted spoon to also scoop out and add the onions, carrots and celery to the platter. Spoon up some of the cooking juices from your pan and drizzle over all of the chicken and vegetables. Garnish your platter with fresh herbs and lemon slices or halves, for presentation, if desired.
At first I thought, omg that is so mean, but I thought the same thing. I google searched easiest whole chicken bake and got this and I spent more effort scrolling to the bottom and trying to read past everything to find the recipe. I think it is constructive criticism. If you want to do an article be a writer but doing recipes, possibly just state facts lol
Sorry for all the scrolling, folks. I try to include ALL the useful info someone might need, especially if it's their first time roasting a whole chicken, so they can have success. The post includes tips, substitutions, how to truss a chicken, how long to roast it depending on the size, how to carve up a roasted chicken and tips on storing leftovers. I get LOTS of questions in comments and on social media, so I try and help people out by including all this info in the post. In other words, it's relevant to the recipe, not just random story telling. If it's info you don't need, just scroll on down, doesn't take that long.
Can I roast the 2 chickens without the vegetables? I usually use my instant pot to cook one. I then use up the leftover carcass to make chicken broth using vegetables with the instant pot. My thought was roasting the two chickens on a sheet pan but would that make the chickens burn onto the pan? Should I put them on a rack and add some water or broth to the pan?
Hi Carol, yes, you can roast two chickens without the vegetables. I recommend using a deep pan and lining it with foil so the chicken doesn't stick onto the pan. No broth needed, but it'll release liquid as it cooks, hence the deep pan. (I do this all the time when making my rotisserie style roast chicken, without veggies or broth: -style-roast-chicken/) You could also use a rack to cook yours if you have one. Hope that helps!
Thank you Kathryn. This blog on how to roast chicken has been very helpful. I did a thick slice of a couple of onions. Laid them down on a sheet pan. Drizzled some olive oil on the onions, added the chickens and they turned out fabulous!! Nice golden brown crispy skin. I then took the juice and onion from the pan, put that in my instant pot, added the carcasses and other ingredients to make chicken broth.
All I had to do was a little bit of scrolling, it was easy to find what I needed to read. People just need to stop nitpicking every time an article is extensive. I went through the article before and after I put the chicken in the oven, as to know how long to let it rest and then carve it. I like long articles so I can be better at cooking and baking things!!
I make this recipe once a week because whole chickens are fairly inexpensive. We either eat it as is paired with various sides, shred it to put in recipes, or my husband will eat it on his daily lunch sandwiches.
This was such a great recipe!! So easy to follow, minimum active time, but looks so fancy and tastes so yummy. I had a couple of girlfriends over and wanted to make something instead of order in but also wanted to be able to hang out and talk without being super busy in the kitchen and this was the answer! My guests loved it so much they asked for the recipe and also because they saw how low maintenance the prep work was! Cooking a whole chicken does not have to be intimidating thanks to Monique!!
I made this chicken for Thanksgiving, and it was SO GOOD. This was my first time cooking a whole chicken and this recipe could not have been easier to follow. The chicken came out so juicy and amazingly tasty! Will definitely make this again!
Hi Monique!
I am doing the Whole30 this month (I know horrible timing with the holidays ?) and am wondering if I could use ghee instead of butter? Will the skin still be as crispy and delicious? Thank you!
Ok this recipe should be brought back front and center. Just made this today, so simple and freaking delicious. Crispy, flavorful, and easy. Also the part on the video *next were going to season the S*** out of this chicken*, I laughed out loud, I did indeed do that and it was a total hit! Thank you Monique! (Seriously this video should be brought back as a TBT)
Place in a food processor. Blender also works, but I find it more tedious to scrape all the batter out. A NutriBullet works brilliantly for the blitzing but is too small for the whole batch of batter . So just do the oranges first, pour into bowl, blitz remaining ingredients, then mix everything together in the bowl;
Thank you Nagi for sharing this recipe. I saw the same recipe posted on New York Times. But what differentiates yours is the boiling for 3 times which most definitely helps removes some of the bitterness. Today is my birthday and made this cake. A smidge bit eggy but not overwhelmingly so. I used stevia and baked in three 6 inch tins as I wanted a 3 layer cake. Absolutely perfect.
I made half the recipe in muffin tins and it turned out great. I did add a couple of packets of Splenda to the stevia sugar to completely avoid the bitter taste many are talking about. I added a teaspoon of vanilla extract and two tablespoons of plain yogurt and it was perfect. I did have to bake the muffins for about 35 minutes however, I would start at 30 minutes then increase the time as needed. Great recipe!!
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