How to Make a Simple yet Perfect Roast Chicken

If you haven’t yet made your own roasted chicken and maybe only relied on the grocery store’s precooked whole chickens, I would suggest you try this recipe. I think you will find it so much easier than you ever imagined and much much tastier.

We Were Missing Out

The only chicken I grew up with was boneless, skinless chicken breasts. We never had any chicken with bones or skin. Not sure why, other than maybe my mom didn’t like dealing with those parts.

What I didn’t realize all those years growing up is that we missed out on so much goodness by leaving behind the bones and skin.

Because I grew up that way, I also started out my marriage buying boneless, skinless chicken. I would cringe at doing anything with touching a whole chicken. My husband had to be the one to prepare it if we were going to have roast chicken. Either that or we picked up the already roasted chicken at Costco.

While the Costco chicken is cheap and easy, it sure isn’t anywhere near as good as what you can make at home with this simple recipe. Plus with roasting it yourself, you will get the skin super crispy. If your family is anything like mine, everyone will be fighting for it.

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Why I Like to Buy and Cook Whole Chickens

When I buy a whole chicken, I know that it is going to make an amazing roast chicken plus another small meal. Then on top of that, I also get a beautiful pot full of chicken broth. So basically two to three meals from one chicken.

How To Make Homemade Bone Broth

My kids love chicken on the bone. All three kids would gladly take the legs for their portion, yet I still get to eat a lovely chunk of breast.

When you cook a chicken on the bone, it tends to stay more moist and doesn’t dry out quite as easily.

What To Eat with Roast Chicken

There are so many different side dishes that go well with chicken. I’ll list a few below.

• A simple green salad
• Any roasted or steamed veggies like broccoli, peas, asparagus, zucchini, or carrots
• Roasted, baked, or mashed potatoes
• Roasted sweet potatoes (that can be cooked in the oven at the same time)

Ingredients for a Whole Roast Chicken

• A whole chicken (usually in 4-5 pound range)
• Butter or oil (coconut or olive)
• Salt
• Pepper
• Garlic salt or powder
• Onion Powder
• Optional – herb seasoning such as thyme, parsley, oregano, or a blend such as Italian herbs

Instructions

• If frozen, plan to defrost your chicken in the fridge for a day or two.
• Heat the oven to 425 degrees
• Rinse off your chicken in cold water and pat dry with paper towels.
• Place your chicken breast side up in a baking dish or Dutch Oven (here is what I have and love). Don’t use the lid for cooking the chicken. The skin won’t crisp up if you do.
• With clean hands, rub on the butter or oil over the skin on the top of the chicken. (You can just drizzle if you are squeamish like I used to be)
• Shake the salt, pepper, and seasonings over the top of the bird. Use more or less of the ones you like best. I never measure, just shake, but will put measurements below.
• Cook in the oven for about an hour (depending on the size of the bird). It needs to be cooked until the internal temp is 165 degrees. When you take it out and cut it, the juices need to run clear. If you realize it isn’t done, you can just put it back in for a bit longer.

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Recipes to Try As Sides for Roast Chicken