Perfect Whole Roasted Chicken Recipe
Roasting a whole chicken is a right of passage into the world of cooking. Once you know how to roast a whole chicken diner na lunch possibilities are endless! This chicken is great as leftovers for about 4 days.
Ingredients
- 1 3½ lb. chicken or the equivalent in
- chicken pieces (bone in)
- ¼ cup (or so) olive oil
- 1 Tbs. paprika
- 1 Tbs. granulated garlic
- 1 tbsp. Diamond Crystal Kosher
- Salt or 2 tsp. sea salt or table salt
- Pepper to taste
- 1 lemon, cut in half
- 1 small onion, roughly chopped
- 1 box/1 pint or 2 handfuls cherry or
- grape tomatoes, washed
- ½-1 cup water
Instructions
- 1
Get Ready: Use a small to medium size baking dish and have it on hand so that you can prepare the chicken INSIDE the roaster so that all the spices and herbs fall INTO the pan rather than on your work surface. You can use a square pyrex dish or a medium size round, square or rectangle baking dish. The dish should be large enough to hold the chicken but not too large or the gravy will evaporate.
- 2
Squeeze and rub ½ lemon all over chicken, inside and out (keep the squeezed lemon half).
- 3
Drizzle the chicken with a little olive oil. In a small bowl make a paste with the olive oil, paprika, garlic powder, salt and pepper. Rub this mixture all over the chicken inside and out. Arrange the chicken in the pan so that it is BREAST DOWN. Scatter the tomatoes and chopped onion in the pan around the chicken.
- 4
Place the previously squeezed half lemon inside the chicken. At this point you can leave the marinade/rub on the chicken and marinate the chicken all day or overnight in the fridge or roast right away.
- 5
The chicken should be at room temperature 1 hour before cooking it (45 minutes if you are using chicken pieces).
- 6
When ready to cook the chicken: Preheat oven to 400˚F. The oven rack should be second from the bottom. Add ½ -1 cup water to the bottom of the pan.
- 7
Cook for 30 minutes, remove from the oven, baste the chicken with the pan juices. Turn the heat to 375˚F and cook for another 20-25 minutes or until the meat thermometer reads 170°F degrees in the thigh and 150°F in the breast, the skin should be golden brown. The wing and leg will start to break open a little.
- 8
Once the chicken is removed from the oven, let it rest for 10-15 minutes. Cut the chicken into 8 pieces (leg, thigh, breast, and wing). Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Perfect Whole Roasted Chicken?
This Perfect Whole Roasted Chicken recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 13 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this perfect whole roasted chicken ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.