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.
- 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
- 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 InformationYield 10 Serving Size 1
Amount 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: