Roasted Chicken

Roasted chicken is an easy chicken recipe that’s suitable to eat any day of the week, year round. Roast chicken so versatile. You can be serve in many different ways. Using just a few simple ingredients, you can create a healthy, satisfying and delicious meal with minimal effort. From its crispy skin to the juicy meat, roast chicken is a timeless classic. 

Ingredients For Roasted Chicken

• Whole Chicken
• Butter
• Seasonings: salt, pepper, dried thyme, garlic powder, onion powder, paprika
• Fresh Herbs & Lemon (optional)

How To Make Roasted Chicken

1. Preheat your oven to 375°F. Arrange a rack in the lower bottom of the oven and remove other racks above it.
2. Pat the chicken dry. Make sure the giblets are removed from the cavity of the chicken. Season the inside & out with salt and pepper. Place the butter underneath the chicken skin. If using, add the fresh herbs and lemon slices to the cavity.
3. Add the prepared chicken to a roasting pan or Dutch oven. Cook covered for 1 hour. Uncovered the chicken and cook for an additional 30 minutes.
4. The chicken is ready when the juices run clear and the interenal temperature of the thickest part (thigh) is at least 165°F.
5. Remove the chicken and let rest uncovered for 15 minutes before slicing.

Chicken Recipes

• Southern Fried Chicken
• White Chicken Chili
• Chicken and Gravy
• Chicken Cornbread Casserole

Dutch Oven vs Roasting Pan

You can use a Dutch oven or a old fashioned roasting pan to make this recipe. As you can see in the pics, I used a Dutch oven. A Dutch oven is a heavy-bottom pot. It’s design distributes heat evenly making it a popular choice for roasting. I find that the tight-fitting lid helps to trap moisture whcih creates juicier meat. Having said all that, a roasting pan work just fine! If you use a roasting pan, tent the chicken loosely with foil for the 1st hour of cooking time. 

FAQs & Tips

• Optional to truss the chicken before cooking. This is using kitchen twine to tie the legs together.Trussing the chicken helps it to maintain its shape during roasting. 
• Before seasoning, use paper towels to pat the chicken dry. Removing the excess moisture helps make the skin crispy during roasting.
• If you have the time, baste the chicken once with pan juices during roasting to keep it moist.
• No pink meat! To ensure that the chicken is cooked, use a meat thermometer to check the internal temperature. The chicken is done when the juices run clear and the internal temperature reads 165 degrees F in thickest part of the thigh.
• Let the chikcen rest for 10-15 minutes before carving. 
• Store leftover roasted chicken in the refrigerator for up to 4 days.

Serve This With

• Smothered Green Beans
• Baked Sweet Potato Rounds
• Black-Eyed Peas & Collard Greens
• Charleston Red Rice
• Mac and Cheese