Roast Chicken Recipe
Roast chicken is probably the most important recipe that comes out of my kitchen. It’s so versatile that I usually make two so that we can remix the leftovers into delicious dishes for the rest of the week.
Roasting two chickens on the weekend and having cooked chicken in the fridge for the week is also a big help in getting weeknight dinners on the table. The chicken is already there we just have to add salad or a quick stir fry to make dinner. The kids love to take leftover roast chicken and make quesadillas or tostadas as an after-school snack. Roast chicken makes a great breakfast hash with eggs and potatoes. While the oven is on I usually pop some potatoes in to make week day meal prep easier.
It’s been a big help in my weight-loss journey as well. I’ve been eating low carb for just over a month and I’ve lost 15 pounds so far. Keeping cooked roast chicken in the fridge has been a key element to sticking to my low carb diet. I always have some tasty, cooked protein on hand to eat as a healthy low-carb meal. Really helps keep me from cheating on my diet.
Before you begin, pat the chicken dry inside and out to get crispy skin.
For everything there is a season(ing)
Season your chicken inside the cavity on the skin and underneath for maximum flavor. Let the seasoning sink in overnight for best results. If you don’t have that much time let it sit on the counter for 45 minutes after seasoning before you roast it.
I keep the seasoning flavorful but neutral so I can use leftovers in recipes throughout the week.
When I roast chicken I don’t use a rack. I love for the back of the chicken to baste in it’s own juices as it cooks, that’s my favorite part of the chicken. Speaking of chicken juices, it’s a good idea to save the juices left from roasting the chicken. It’s fantastic to cook vegetables in. If you haven’t had potatoes cooked in chicken juices you haven’t lived. Collard greens and green beans also taste fantastic cooked in chicken juices.
I never truss chicken or turkey before I roast it. I like to leave the legs wide open and so that the hot air of the oven can circulate through the cavity and get the legs and thighs up to temperature more quickly. This helps cook the legs and thighs closer to the same time without the breast drying out.
Make it hot
Roast the chicken at 425 degrees for 45 – 55 minutes, until the chicken reaches 165 degrees in the thigh.
Let’s get digital
I like to use this digital thermometer with an alarm. Insert the probe into the chicken between the thigh in the breast before roasting. Set the alarm with the temperature you would like the chicken to reach. Place the chicken in the oven and when your chicken reaches the proper temperature the alarm will sound. That way you don’t have to worry about over cooking your chicken.
Roast Chicken Recipe
- one whole chicken, about 3.5-5 pounds
- 2 tablespoons of Kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1-2 teaspoons cayenne pepper (optional)
- 1 teaspoon dry thyme (optional)
- ½ teaspoon dry sage (optional)
- Dry the chicken thoroughly inside and out
- Combine all the spices and season the chicken inside the cavity, underneath the skin of the breast and all over the outside of the chicken. Rub the seasoning blend in and let sit at room temperature for 45 minutes or overnight in the refrigerator
- Heat the oven to 425 degrees
- Place the chicken on a foil lined baking pan ( I don't truss chicken, it slows down cooking time)
- Roast the chicken for 45 minutes to 1 hour, until the chicken reaches 165 degrees in the thigh
- Let the chicken rest for 10 minutes before carving