↑This easy roasted chicken recipe will let you cook once and eat twice! It’s perfect for leftovers!
I used to fear roasted chicken. I always felt like those who knew how to roast a chicken were in some elite club. They were the ones who could effortlessly roast a big fat turkey too. I wanted to be part of that club, but was too intimidated to try. Then one day I decided to stop wallowing in my self-pity. I needed to get over my roast chicken envy and just make my own. So I did and it was good.
I’m now going to help you make your own roasted chicken. Let’s talk prep. I remove my bird from the package (thawed), drain the liquid and pat the chicken dry. Be sure to remove the neck and giblets! Yes, it’s sort of gross, but no one wants to be served a chicken with parts inside. So stick your hand in the chicken and get it all out. I am a firm believer in keeping the seasoning simple. But I DO believe in butter! I combine softened butter with dried basil, oregano, salt and pepper. I spread the butter over the entire chicken and I also spread butter between the skin and the body. This can take a bit of effort. Work that butter in as much as you can so that all the chicken comes out tender and full of flavor.
I use a small roasting pan with a removable rack. Spray the rack with non stick spray and place your chicken on your rack. Preheat the oven to a high temperature, such as 450 degrees. Roast your chicken for 15 minutes. This will help get that crispy skin that everyone loves. Reduce your heat to 350 degrees and continue to roast your chicken for 20 minutes per pound. I used an 8 lb chicken. Therefore, my chicken was in the oven for close to three hours. At about the 2 1/2 hour mark start checking the chicken with a kitchen thermometer. Your chicken is ready to come out when a thermometer reads 180 degrees.
I have found that no liquid is needed in the bottom of my pan for basting. The butter and the steam will keep this chicken incredibly moist and the flavorful. Make this roasted chicken recipe once and you will be hooked. You will want to make it all the time!
This size chicken was enough for my family of five to enjoy one night with dinner and to incorporate into another meal the next day.
Roasted Chicken
Ingredients
- 2 tablespoons butter, softened
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 8 lb whole chicken
Instructions
- Preheat oven to 450.
- Combine butter, garlic, basil, oregano, salt and pepper. Discard neck and giblets from the chicken. Rinse and pat the chicken dry. Loosen the skin from the chicken and spread butter mixture between body and skin and over top of the skin.
- Place chicken, breast side up on a greased rack in a roasting pan.
- Bake chicken at 450 degrees for 15 minutes. Reduce oven temperature to 375 degrees and continue to cook chicken for an additional 2 1/2 hours or until a meat thermometer inserted into the meatiest part of the chicken registers 180 degrees.
- Remove chicken to a serving platter. Cover with foil and let chicken rest for 10 minutes before carving.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 889 Total Fat 52g Saturated Fat 15g Trans Fat 0g Unsaturated Fat 31g Cholesterol 325mg Sodium 422mg Carbohydrates 0g Fiber 0g Sugar 0g Protein 99g
Need ideas for leftover chicken? Here are a few of my favorites:
Roasted Garlic Pasta with Chicken
Biscuit Topped Chicken Pot Pie
Shannon says
January 22, 2015 at 7:57 amThank you so much for your blog. The layout is simple and sophisticated. I look so forward to seeing what you are cooking.
Carolyn Selheim-Miller says
January 22, 2015 at 11:08 amThis looks awesome! I just joined the chicken-roasting-capable club a few months ago using a recipe from the Kitchn Cookbook – they have you roast in a wide cast-iron skillet and you can easily make a sauce in it while the cook chicken rests if you want. It’s great. I’m right there with you on using butter and I need to try it. The last 2 times I’ve done it I’ve used olive oil and while it makes a beautiful and juice chicken, it also fills my kitchen with smoke when cooking the bird at 400. Not exactly great if you’re hosting people!
Nicely done!
heather+@french+press says
January 22, 2015 at 11:22 amthere is nothing better than a great roast chicken! I make one almost every Sunday, and your bird look perfect
Laura @MotherWouldKnow says
January 22, 2015 at 11:35 amLove your post, but I use 165 degrees F as the safe internal temperature for roasted chicken. At 180 degrees, I think the chicken will be overdone.
Laura @ laura's Culinary Adventures says
January 22, 2015 at 11:42 amI’m afraid of roasting my own chicken; I have never done it myself. Thanks for all the great tips!
Lisa @ Healthy Nibbles & Bits says
January 22, 2015 at 5:03 pmWhat a beautiful roast chicken! I used to fear making roast chicken as well until I made it a few months ago. Don’t know why I didn’t start earlier!
Joanne says
January 22, 2015 at 10:50 pmI love roast chicken! So simple to prepare for my family.
Lea Andersen says
February 5, 2015 at 9:12 pmEverything that’s roasted for me is awesome. But my favorite would be a roasted turkey or a duck. There are lots of Chinese restaurant in central hong kong where you can find the best of this dishes but I want to prepare it for myself. The reason why I always visit your site to find a recipe that will fit my wants. Good thing I found this, but my big problem would be, is it okay if I used duck instead of chicken? Is there any changes in cooking duck meat?
Lemonsforlulu says
February 7, 2015 at 9:59 pmLea I wish I could give you the perfect method for cooking duck, however that is not something I have ever tried. Duck contains a lot more fat which could effect the time and temperature. Here is a great link to start with: http://www.wikihow.com/Cook-a-Duck
Lea Andersen says
February 22, 2015 at 9:32 pmHi, thanks for giving time to answer my question, anyways I understand. Like you I also have a hard time cooking duck meat. But I still thank you for the effort of searching some ways. It is indeed helpful and I have used this in cooking, well maybe, it did not turn out to be perfect but my family really appreciate it that they addressed my dish like those of the best Chinese restaurant in hk. haha.. Really thanks to you =)
Chris says
November 14, 2015 at 9:50 amThis is a great roast chicken recipe, could i stuff the chicken with say an orange or onion during cooking.
Many Thanks
Christopher
Lemonsforlulu says
November 16, 2015 at 1:17 pmAbsolutely! I often add citrus and herbs to my chicken as well as my turkey!