When Emery and I first started dating I wanted to learn about what made him happy, so I asked him what his favorite things were to eat. His answer was chicken. Hmmm… chicken? I thought his answer would be fancier since he was a Chef, and I thought Chef’s were fancy. I’ve learned over the years that while he can be a fancy pants most of the things he loves the most aren’t… like chili. He loves chili and Chick-Fil-A sandwiches.
I had never made a whole roast chicken before, but I was determined.
Whenever I felt like roasted chicken I went to the grocery store and bought a rotisserie chicken, or went to Boston Market. I wanted to learn how to make it for him, and I’m so glad I did. It’s not hard to make, tastes better than the store bought, I know everything that was used to season my chicken, and is a lot less expensive.
I did some research online, and asked Emery a lot of questions before embarking on my chicken adventure. Here’s what I learned.
- After washing the chicken, pat dry the skin with a paper towel so the butter and spices will hold on.
- Season the inside with salt, and pepper too.
- Feeling a little bit more tricky you can add fresh herbs, lemons, or garlic bulbs inside the chicken cavity while cooking for extra flavor and moisture.
- Let it rest before slicing.
- If after it’s done cooking it needs extra color, then put it under the broiler to brown. Be careful, as it can over brown and burn pretty fast.
- Add diced herbs to the butter mixture for herb roasted chicken.
Oven roasted Chicken
- 1 whole chicken (about 5- 6 pounds)
- 1/4 stick of melted unsalted butter, or oil.
- salt and pepper to taste
- Optional: Carrots, onions, garlic cloves, potatoes tossed with a little bit of oil and seasoned with salt and pepper.
- Optional: 2 teaspoons of parsley, thyme, sage, and rosemary each, chopped finely added to the butter.
- Step 1 Preheat oven to 350 degrees F.
- Step 2 Remove the giblets and rinse the chicken outside and inside. Remove any excess fat that’s visible. Dry with paper towels.
- Step 3 Brush butter all over the outside of the chicken and season with salt and pepper. (Mix herbs with butter if you want herb roasted chicken)
- Step 4 Season the inside cavity of chicken with salt and pepper.
- Step 5 Place the chicken on a sheet pan, and arrange any vegetables around the chicken.
- Step 6 Roast in the oven uncovered for about 1 1/2 hours, or until juices run clear. If the chicken starts to brown too soon, then tent with a piece of aluminum foil
- Step 7 Remove from the oven, spoon over any chicken juice, and let the chicken rest for at least 15 minutes before cutting.