Seasoned with lemon zest and herbs, your Sunday Roasted Chicken will shine in all it’s simplicity. The Best Roasted Whole Chicken requires only minutes of hands on time and should be a staple in your easy dinner arsenal. Show
Easy Whole Roasted ChickenI love the simple things in life. Mostly because in my life…laziness prevails. But because of my lazy ways I’ve learned to appreciate simplicity especially when it comes to my food. Think juicy, ripe summer tomatoes still warm from the sun….sprinkled generously with sea salt. Is your mouth watering yet? How about a slice of watermelon….slightly chilled and dripping with juice? Refreshing. Or a whole roasted chicken with just a few herbs, some salt and lemon? Drool. And for some reason these are the things that impress me the most. A simple chicken dinner just screams Sunday family meal to me. I’m not sure why but for some reason I only roast a whole chicken on Sundays. It’s like a thing for me. Even though it’s not something that requires a lot of time or energy and it certainly doesn’t need to cook for hours. And yet….I have friends that are terrified of roasting a whole chicken. It’s baffling. My entire roast chicken recipe costs less than $9 to make. NINE DOLLARS!!! And it feeds us dinner….and lunch for days. The perfect way to keep your sanity during the school year, especially. This is, by far, the Best Roast Chicken recipe you’ll ever make. How To Roast a ChickenThis Simple Roast Chicken recipe is just what it sounds like. Simple. A handful of ingredients are used to maintain moisture and pump up the flavor just a tad. For this recipe, I am careful to not overdo it with the extra flavor enhancers since I like to use the leftovers in a few lunchbox lunches during the week. I stick with the basics…kosher salt, fresh ground pepper, olive oil, lemon, thyme, garlic. That’s it. The key to making sure those flavors are actually in the meat and not on the bottom of the pan is by rubbing it all under the skin. I use this same technique in my roasted turkey at Thanksgiving every year and it ensures that I have the juiciest turkey in all the land. Seriously, you should try it sometime. How Long To Roast A Whole ChickenDepending on the size of your chicken, roasting a whole chicken should take only about an hour. I like to roast my chicken at a 425˚F so that I have the juiciest, crispy roast chicken ever. It’s a higher temperature than most recipes but it ensures a perfect roast chicken without much fuss. A 5-6 pound chicken will take about 1 hour and 10 minutes to fully cook. Your chicken is finished cooking when an instant read thermometer inserted into the thickest part of the thigh registers 165˚F. For an accurate reading, be sure the thermometer is not touching the bone. If your chicken is beginning to brown too quickly, you can cover it with foil after the skin is crispy and golden brown. The foil will keep the skin from browning and burning, as well as, keep the chicken breast from drying out. If you want to roast your chicken at a lower temperature, be sure to follow this chart as a guide:
A general rule of thumb for my recommended 425˚ roasting temperature is 10 minutes per pound for the chicken to be fully cooked. Roasted Chicken vs. Baked ChickenRoasting occurs at a higher temperature, generally 375˚ and above. Anything below 375˚F would be considered baking a chicken. Both work, but if you’re looking for a crispy skinned whole chicken you definitely need the higher temperatures to render the fat and crisp up the skin. We LOVE this Oven Baked Chicken Breast for quick, easy dinners if you’re not wanting to roast a whole chicken. What To Serve With ItThis easy Whole Roasted Chicken is spectacular served with these Country Mashed Potatoes and Cheesy Spinach Au Gratin….your Sunday dinner guests may never leave. We’re also loving this Green Beans Almondine if you’re feeling a little fancy….even though they’re super EASY to make. Be sure to save the leftovers for lunches during the week. It makes life so much easier because you can throw them into things like this Lemon Tarragon Chicken Salad and this Chicken Tortellini Soup. BE SURE TO FOLLOW US OVER ON INSTAGRAM AND FACEBOOK FOR MORE EASY FAMILY RECIPES! If you’re looking for more easy chicken recipes we love this simple Engagement Chicken.…it has a lemony sauce that’s super easy to make with the pan juices. We also LOVE this Rotisserie Style Chicken….it has SO MUCH FLAVOR! Get the Recipe: Oven Roast Whole Chicken RecipeYield: 6 Prep Time: 15 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 25 mins This easy OVEN roasted chicken is perfect for dinner or meal prepping! 5 from 1 vote Print Recipe Rate Recipe Pin Recipe Ingredients
Instructions
NotesBe sure to allow the chicken to rest under foil for 10-15 minutes before carving to allow the juices to redistribute through the meat. How long does it take to cook chicken at 425?Instructions. Preheat oven to 425 degrees.. Mix together your marinade, salt and pepper in a small bowl. ... . Remove chicken from your plastic bags and place in a single layer on a baking sheet. ... . Place chicken in the oven for 17-21 minutes, depending on the size of your breasts.. How long to roast a 5 pound chicken at 400?Roast the chickens at 400 degrees for about an hour and a half, depending on the size of the birds. The way I figure time for this is to take the average weight of one of the chickens (say, 4.5 lbs) and calculate 15 minutes per pound (that would be about 67 minutes for a 4.5 lb chicken).
Is 425 too high for chicken?You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.
Is it better to roast a chicken at 350 or 425?It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees for 1 1/2 to 2 hours, depending on the weight. For firmer meat and crisp skin, roast the chicken around 425 degrees F for 45 minutes to 1 1/2 hours, depending on the weight.
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