The Classic Oven Roasted Chicken. I’ll show you how to keep your chicken tender, juicy and delicious.
One of my favorite parts about chicken is that it can take on any flavor. There are some simple ingredients that you add to this chicken to elevate that flavor.
OVEN ROASTING CAN BE SIMPLE!
I know it seems intimidating but, Oven roasting your chicken can be simple just by doing a few steps. Try to use the entire chicken. This will help you develop the most flavor and control the moisture. Don’t be afraid to butter your chicken near the end of cooking! This is where you will get a beautiful brown color. Also, try to use the spatchcock technique. Using sharp kitchen shears, you will remove the back bone of the chicken and split it open. By doing this it reduces your cook time. Shorter cook time = more moisture in your meat!
Items you will need to make the perfect chicken:
- Lemons– Lemons are a key item in roasting a chicken. Instead of adding extra salt , add more lemon juice. Lemons and salt have a similar effect on the taste buds.
- Herbs- Thyme, Rosemary, Parsley. Dried or fresh will do.
- Unsalted Butter– Unsalted will help you control the salt content of your roasted chicken.
- Extra virgin olive oil– Other oils such as avocado oil etc. can work. Try to avoid using vegetable oil.
STEPS TO DELICIOUS OVEN ROASTED CHICKEN!
- Set your oven to 375° f.
- Remove your chicken from the packaging. Take out the neck or any other organs that have been stuffed inside.
- Using sharp kitchen shears and cutting board, turn your chicken over so that you are holding it by the spine. Cut along the side of the spine vertically until you get to the top on both sides. Sometimes it is hard to get through the upper neck bones. I like to use a knife or heavy pressure with my hands to break those upper bones. Once you’ve completed this step you should be able to lay your bird flat open in your cast iron skillet. The breast should be face up. Pat the chicken’s skin dry with a paper towel.
- Drizzle your olive oil all over your chicken. Even the underside needs to be seasoned and oiled.
- Add all of your spices and herbs and garlic next. Spread them evenly over your chicken. Pat everything down with your hand so that all of the spices stick to the skin.
- Chop your onions and cut your lemons in half. Place the onions and lemons under and all around the chicken.
- Cover with foil and place in the oven for 35 minutes.
- Remove your chicken from the oven, baste your chicken skin with the melted butter. You will also want to use some of the rendered fat from the chicken to baste with. If you are cooking vegetables, add your vegetables at this time around the skillet.
- Place your chicken back in the oven uncovered for the last 15 minutes of cooking. Your chicken should brown up nicely.
- Use a thermometer to make sure your chicken is fully cooked. The internal temperature (not hitting the bone) should reach 165° f. * Check the temperature around the thigh area. If you need more time, cover and check it every 10 minutes.
- Once your Chicken is fully cooked remove from the oven and baste it one more time with it’s juices and squeeze some lemon juice from your final lemon on top of the chicken. Enjoy!
Tips for Success
-Check your chicken periodically.
-You can baste while it is cooking in the first 35 minutes. This will just help retain the moisture.
-Taste, Taste, Taste your food. I want you to use your intuition, because you have it. If you think you need to make a spice adjustment, please do!
Frequently asked questions about chicken
How do I know if my chicken is cooked?
If the internal temperature at the thickest part of the chicken reaches 165 F, your chicken is cooked. You can also, cut or poke a small hole in the thickest part of the chicken near the thigh. If the juices that run out are clear, with no blood, your chicken is cooked.
Other recipes you might like:
- Chicken Enchiladas
- Chicken Tortilla Soup
- Honey Brown Chicken
Oven Roasted Chicken
With simple techniques this recipe will show you how to create that juicy oven roasted chicken you have always wanted. Roasted chicken is an important staple in your tool box! I hope that this recipe will help you feel more confident about roasting a delicious chicken!
Equipment
- Cast iron skillet optional
- Kitchen shears
- Silicone basting brush
- Oven
- Foil
Ingredients
- 1 Whole chicken
- 1 white onion chopped
- 3 lemons
- 4 cloves of garlic chopped
- 2 tbsp. Thyme dried or fresh
- 2 tbsp. Parsley dried or fresh
- 2 tbsp. Rosemary dried or fresh
- 1 tbsp. Garlic powder
- 1 tbsp. Kosher salt
- 1 tbsp. Black pepper
- 2 tbsp. Unsalted butter melted
- 2 tbsp. Olive oil extra virgin
Instructions
- Set your oven to 375° f.
- Remove your chicken from the packaging. Take out the neck or any other organs that have been stuffed inside.
- Using sharp kitchen shears and cutting board, turn your chicken over so that you are holding it by the spine. Cut along the side of the spine vertically, until you get to the top on both sides. Sometimes it is hard to get through the upper neck bones. I like to use a knife or heavy pressure with my hands to break those upper bones. Once you’ve completed this step you should be able to lay your bird flat open in your cast iron skillet. The breast should be face up. Pat the chicken’s skin dry with a paper towel.
- Drizzle your olive oil all over your chicken. Even the underside needs to be seasoned and oiled.
- Add all of your spices and herbs and garlic next. Spread them evenly over your chicken. Pat everything down with your hand so that all of the spices stick to the skin.
- Chop your onions and cut your lemons in half. Place the onions and lemons under and all around the chicken.
- Cover with foil and place in the oven for 35 minutes.
- Remove your chicken from the oven, baste your chicken skin with the melted butter. You will also want to use some of the rendered fat from the chicken juice baste with. If you are cooking vegetables, add your vegetables at this time around the skillet.
- Place your chicken back in the oven uncovered for the last 15 minutes of cooking. Your chicken should brown up nicely.
- Use a thermometer to make sure your chicken is fully cooked. The internal temperature (not hitting the bone) should reach 165° f. * Check the temperature around the thigh area. If you need more time, cover and check it every 10 minutes.
- Once your Chicken is fully cooked remove from the oven and baste it one more time with it’s juices and squeeze some lemon juice from your final lemon on top of the chicken. Enjoy!
Notes
Check your chicken periodically.
You can baste while it is cooking in the first 35 minutes. This will just help retain the moisture.
Taste, Taste, Taste your food. I want you to use your intuition, because you have it. If you think you need to make a spice adjustment, please do!
You can baste while it is cooking in the first 35 minutes. This will just help retain the moisture.
Taste, Taste, Taste your food. I want you to use your intuition, because you have it. If you think you need to make a spice adjustment, please do!
Nutrition
Calories: 500kcalCarbohydrates: 20gProtein: 38gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 143mgSodium: 1694mgPotassium: 725mgFiber: 8gSugar: 2gVitamin A: 1538IUVitamin C: 72mgCalcium: 201mgIron: 7mg
Tried this recipe?Let us know how it was!
This was so good and easy to make!
Thanks, Cathy! I’m glad that I helped make it easy for you!
You can never go wrong with this roasted chicken recipe, and every one of the spice staples are in my pantry, which makes it even better! We had rice with it and soooo very good.