Oven-Roasted Whole Chicken | Recipe
Everything you need to know about preparing, trussing and roasting a whole chicken and roasting it in the oven. See recipe and instructional video below.
Roasted chicken is not as complicated as one might think. It has become a "fix-it and forget-it" meal at our home. Once you pop this bird into the oven, you have an entire hour plus another thirty minutes or so to focus on things not concerning chicken at all. Lucky duck. Whoopsy, wrong bird. Another bonus to roasting a whole chicken: it feeds a family of four and then some. We always have leftovers. So much so, that I am able to stretch this one little bird into another meal the next night. I just love repurposing leftovers. It’s kind of a dorky hobby of mine.
You can use the leftover chicken for casseroles, tacos, dips…the possibilities are almost endless. What’s that you say? You want annnnother bonus for roasting chicken? Okay then, check this one out: it makes a super cool presentation and you can totally wow your family and/or friends when you pull this browned beauty out of the oven.
Last, but certainly not least, it's tasty. Like, real tasty. The skin gets super crispy while the inside stays moist and succulent, and the flavor is truly remarkable. If I haven’t sold you on roasted chicken yet, guess what else? [I know. I am full of good news today.] The prep work is fairly minimal. Butter, oil and seasoning is all we need to get a perfectly roasted chicken. Sold? Okay, grab your roasting pans and preheat the oven. I’ll be right here with the recipe when you get back.
Ingredients:
4 ½ pound whole chicken*
6 tablespoons unsalted butter, room temperature
2 tablespoons olive oil
4 teaspoons TAK House Seasoning, separated
Method:
Preheat oven to 400°.
Set chicken out 30 minutes prior to roasting so that it is not going into the oven cold. In a bowl, stir together butter, olive oil and 2 teaspoons of seasoning. Set aside until ready to use.
Have ready a roasting pan and rack. Place the chicken on a cutting board and pat dry with paper. Using your fingers, gently release the skin from the tip of the chicken breast and begin to separate as much of the skin from the flesh of the chicken (without ripping or breaking the skin) as possible, working all the way down into the thighs and into the legs as well. Take half of the butter mixture and massage it underneath the skin of the chicken, again, rubbing it all the way across the breast and into the thighs and legs as well. Take the other half of the butter mixture and massage it all over the surface of the chicken. Sprinkle with the remaining seasoning. Truss the chicken and place it on the roasting rack. Bake for 1 hour and 20 minutes - 1 ½ hours, or until the internal temperature registers between 165°-175° when a thermometer is insterted into the thickest part of the thigh, at least a ¼” from the bone. Once chicken has reached desired temperature, place on a cutting board and allow to rest for fifteen minutes before carving.
*If your chicken is slightly smaller or larger, it may be necessary to either decrease or increase the cook time by a few minutes or so.
Serves 4-6.
Would pair well with:
Use leftover roasted chicken for:
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