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.
Easy Roast chicken in less than an hour! This easy, succulent roast chicken will have you feeling like a kitchen pro!
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
- 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