How to roast a whole chicken in the ideal way with flavorful lemon and garlic With our simple recipe, the chicken maintains its juiciness and intensifies its flavor. Jump to the Whole Roasted Chicken Recipe.
Pro Tips:
Thaw the Chicken completely before using. If you bought it frozen, allow it to thaw in the refrigerator for 1-2 days.
Don’t Wash the Chicken, because that will only contaminate your sink. Any bacteria will be killed in the hot oven while it bakes, so just dry it off with paper towels.
Calculate How Long to Cook: After you decrease the temperature, you will bake it for 20 minutes per pound. So, if your chicken weighs 4 pounds, cook it for roughly 1 hour and 20 minutes.
Use a Thermometer to test for doneness. Chicken is cooked when it reaches 165°F (or just shy of that, as it will continue to cook as it rests under the aluminum foil). If it tastes dry, it was overcooked.
Rest: Allowing the chicken to rest after it has baked allows the juices to soak back into the meat, making it more moist and tender.
Don’t Baste the Chicken: Basting the chicken is unnecessary to get a crispy skin and can actually cause the chicken to be dryer since you are constantly opening the oven and letting the heat out, which will cause it to take longer to cook.
Ingredients For how to roast the perfect whole chicken
1 whole chicken
-roasting pan
-meat thermometer
Why I love this recipe:
Simple – No brining, cooking upside-down, or anything unusual. Such a small amount of prep work and even the most beginner cook can make this!
Meal-in-one – The chicken cooked with potatoes, carrots, and onion to be a complete meal!
Budget Friendly – If you are looking for an inexpensive meal to feed a crowd, look no further! This oven roasted chicken is healthy, inexpensive, and will satisfy even the pickiest eaters. Be sure to use the leftover chicken bones to make homemade chicken stock for chicken noodle soup!
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