Number One Question Asked in 2018:
“Do you have a post up about how to roast a chicken? ”
or some variation of this.
I roast a whole chicken almost every other week. It’s easy to season, really hard to mess up, and is always flavorful and juicy. I like to spatchcock mine for a faster cooking time. I have linked a youtube video if you have NO idea what I’m talking about. Basically, you remove the backbone and cook the chicken splayed out on a baking sheet.
These are a few of my favorite seasoning combos but feel free to get creative!
Salt + Pepper, avocado oil, crushed garlic
Salt + Pepper, ghee, crushed garlic, fresh parsley, and thyme, and lemon juice
Salt + pepper, ghee, blackened seasoning, crushed garlic, fresh oregano
Salt + pepper, avocado oil, paprika, garlic powder, onion powder, dried parsley, dried thyme
Roast Chicken Best Practices:
- Make sure oven is preheated. High roasting temps insure crispy skin and juicy chicken. If you roast on too low of a temp, it will begin to dry out (most people’s issue with baked or roasted chicken)
- Use a parchment lined baking sheet. Makes clean up easier and the juices wont burn on the pan.
- Spatchcock chicken to cut down on cook time. (Some butchers will even do it for you; Just ask!
- Make sure your chicken is pat DRY before you begin seasoning it! Rinse and Dry your chicken. Place in the fridge for at least 1 hour to further the drying process.
- I don’t find marinating overnight to be necessary but you could.
- Us a combination of fats to roast the chicken. (Ex. olive oil + butter, avocado oil + ghee)
- Make sure to tuck in the wings so they don’t burn to a crisp!
I don’t do my roast chicken over vegetables but you could. I prefer to roast them separately because I like to baste the chicken with the drippings as opposed to them getting absorbed into the vegetables below.
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Easy Roast chicken in less than an hour! This easy, succulent roast chicken will have you feeling like a kitchen pro!
Ingredients
1 Chicken, backbone removed
1/3 C butter, ghee, or oil
Lots of Kosher Salt + pepper
2 cloves of garlic, crushed into a paste
fresh herbs, chopped
juice of 1/2 a lemon
Instructions
- Preheat oven to 425 degrees.
- Spatchcock chicken (Remove backbone) Rinse and pat dry. Place chicken breast-side up on a parchment lined baking sheet.
- Rub generously with oil or ghee. Make sure to get under the skin.
- Make paste with crushed garlic and any chopped fresh herbs you choose to use. Use a little more oil or ghee if necessary. Use your hands to rub the paste all over chicken. Get both sides and under the skin.
- Season with salt, cracked black pepper, and any other dry seasonings you might be using. Squeeze lemon juice all over.
- Place in preheated oven. Cook for 30- 50 minutes depending on the size of your chicken.
- Baste every 20 minutes with drippings. If oven cooks unevenly, rotate halfway through cook time.
- Check doneness with meat thermometer, if necessary. Let sit for 10 minutes before serving.
Keywords: chicken, spatchcock, roast
Marissa is a wife to Texans Offensive Lineman #79, mother to a baby girl named Joy, a baby boy named Jeff, and a lover of food . She loves to feed people on game day and try new recipes during the week. 
