oven roasted chicken

Recipe video above. This is a fantastic, easy way to make &quot;roast chicken&quot; for loads of people without the fuss of man handling a whole chicken! Quick to prepare, no advance marinating or brining, the idea here is high temp cooking which really seals in the juices, creating crispy skin and meat that&#x27;s so juicy, it&#x27;s ideal for reheating to serve (which is what we did for a 40 guest Christmas lunch last weekend). Bonus mess-free way of making gravy with outrageously delicious flavour.

Crispy Herb Baked Chicken with Gravy

vegetable oil ((or canola or peanut oil, NOT butter

1.8 kg / 3.6 lb whole chicken, butterflied / spatchcocked

chicken

oregano

rosemary

thyme

sage

marjoram

tsp black pepper

tbsp flour

(375 milliliters) chicken stock/broth (, low sodium)

tsp dark soy sauce

Salt and pepper

Pat chicken skin dry with paper towels. Leave chicken in fridge overnight, uncovered, to dry skin out.

Fridge dry skin (optional, for extra crispy skin):

Preheat oven to 240°C/ 465°F (220°C fan).

Line tray with foil then baking / parchment paper, place rack on tray (Note 4)

Mix Rub in a bowl.

Pat chicken skin dry with paper towel.

Drizzle with oil and rub all over, then sprinkle with Rub. Use hands to rub herbs all over the chicken, getting right into all the cracks and crevices. Place on rack.

Thigh + drumsticks - Arrange thigh pieces skin side up, and for drumsticks the side with the most skin up.

Butterflied/spatchcocked - Arrange breast side up with tail end of chicken pointed back towards back of oven, neck end closest to door.

Cooking:

Thighs + drumsticks - roast for 35 minutes or until internal temperature is 75°C/165°F, or juices run clear when pierced in the middle.

Butterflied/spatchcocked - roast for 45 minutes, or until internal temperature is: 66°C / 151°F for the breast AND 75°C/165°F when inserted into the joint between the leg and the thigh.

Extra browning - if skin isn&#x27;t browned/crispy enough, flick grill/broiler on high for 1 - 3 minutes. CAREFUL - browns super quick!

Tent VERY loosely with foil (to preserve crispy skin) for 5 minutes.

Roasting:

Scrape every bit of juice, fat and all the brown stuff off the tray into a saucepan.

Turn stove onto medium. Once juices are bubbling, add flour and whisk to combine.

Slowly pour in broth, whisking as you go.

Add soy sauce or gravy browner and pepper.

Continue stirring for 3 to 5 minutes - as it becomes steamy, gravy will thicken.

Once it becomes a syrupy consistency (see video), remove from stove. Adjust salt to taste right at end, then pour into jug.

Gravy:

Carve up the chicken as you would a roast chicken. Cut breast into 3 or 4 pieces. Cut thighs in half along the bone.

Pile it all up onto a plate, garnish with parsley or other fresh herbs. Serve with gravy!

Serving:

This Beer Can Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you'll love it from the very first bite.&nbsp;

Beer Can Chicken

chicken (whole, 3 - 4 lb chicken)

beer

olive oil

tbsp brown sugar (packed)

tarragon (dried)

salt

tbsp smoked paprika

garlic powder

tsp chili powder

Prepare oven and roasting pan: Preheat oven to 425 F degrees. Place a small roasting pan on a baking dish to prevent making a total mess of your oven.

Prepare chicken: Remove any giblets from the chicken if it has any and pat it dry with paper towels.

Place beer can on roasting pan: Open the can of beer and pour about 1/4 of it into the roasting pan and set the can of beer in the center of the roasting pan.

Prepare spice rub: Mix all the rub ingredients together in a bowl.

Season chicken: Drizzle the olive oil over the chicken&nbsp; and rub it in all over.&nbsp;Sprinkle over the rub and use your hands to massage all the rub into all the nooks and crannies.

Place chicken over beer can: Place the chicken upright over the beer can. Use the chicken legs to support its body and it acts like a tripod, preventing the chicken from falling over.

Bake: Transfer the roasting pan to the oven. Bake for about 1 hour and 15 minutes or until golden and cooked through. To check to see if it's done, insert a knife into the thickest part of the thigh, and the juices should run clear.&nbsp;To properly test if the chicken is cooked through, use a meat thermometer to check and make sure the internal temperature of the chicken is 165F/75C degrees.

Remove chicken from roasting pan: Carefully lift the chicken off the can. To make this easier, have someone else help you remove the chicken while you&nbsp; hold the beer can.

Let the chicken rest and carve: Transfer the chicken to a cutting board and cover with aluminum foil. Let it sit for 15 minutes before carving it.

https://content.jwplatform.com/videos/kgws8D0j.mp4

This Beer Can Chicken is incredibly delicious, juicy and moist. This chicken is perfectly seasoned with herbs and spices and baked to a crispy perfection. The steam from the beer creates an unbelievably moist chicken, you'll love it from the very first bite.

A whole roast chicken flavored with savory herbs, sweet maple syrup, and butter. A medley of winter vegetables are roasted alongside.

Maple Butter Roast Chicken with Vegetables

broiler-fryer chicken, (3 to 3.5 pounds)

unsalted butter, (softened)

maple syrup

garlic, (minced)

oregano leaves, (chopped)

thyme leaves, (chopped)

black pepper

lemon,

cherry tomatoes

baby potatoes, (quartered)

onion,

broccoli florets

cauliflower florets

salt and fresh ground pepper, (to taste)

Preheat oven to 450˚F.

Remove giblets from inside the cavity of the chicken. Thoroughly pat dry chicken with paper towels.

Place the chicken breast-side UP on a rack set over a jelly roll pan or inside a roasting pan. Set aside.

In a mixing bowl combine softened butter, maple syrup, garlic, oregano, thyme, salt, and pepper.

Using your fingers, or the handle of a wooden spoon, carefully loosen the skin on the chicken breasts and thighs.

Rub HALF of the butter mixture under the skin, spreading it all around and to the thighs.

Rub the rest of the butter mixture on top of the skin.

Add a bit of salt and cracked black pepper inside the cavity; fill the cavity with lemon wedges, 4 thyme sprigs, and 4 oregano sprigs.

Using kitchen twine, tie the legs together.

Tuck the wings under the body of the chicken.

Roast the chicken, uncovered, for 10 minutes.

In the meantime, combine all the veggies in a mixing bowl and add olive oil, salt, and pepper; toss to coat.

Remove chicken from oven and add the vegetables to the pan.

Lower oven temperature to 350˚F.

Continue to roast the chicken for 1 hour and 10 minutes, or until internal temperature of the chicken reaches 165˚F. Use an Instant Read Thermometer to check for doneness. Start checking at the 55-minute mark.Stir veggies halfway through cooking.

Remove chicken from oven and let rest 10 to 12 minutes before cutting.

Cut and serve.

This amazing Roast Chicken is perfectly seasoned with garlic, butter and herbs for maximum flavor. Crispy, golden skin, juicy, flavorful meat and easy enough for weeknights! Everyone needs this deliciously simple roast chicken recipe in their repertoire! It&#39;s a recipe that works equally well for Sunday dinners, dinner parties with friends or a hearty weeknight meal. // Mom On Timeout

Garlic Herb Roast

chicken (room temperature)

sea salt and black pepper (to taste)

lemons

garlic

parsley (chopped)

rosemary (chopped)

unsalted butter (softened)

rosemary (for cavity)

garlic (mostly peeled and sliced through horizontally)

onions (sliced about half an inch thick crosswise)

Prepare chicken.

Remove neck and giblets from the cavity. Remove any feathers that might still be on the chicken. Rinse and pat dry chicken with paper towels. Loosen the skin on the top of the chicken by slowly and carefully pressing your fingers under the skin of the breast while pressing down on the breast meat.

Prepare dish.

Preheat the oven to 425°F. Line a baking sheet with parchment paper and place a baking dish or roasting dish large enough for the chicken on top of the baking sheet (this is for any splattering or spills). Spray baking dish with nonstick cooking spray. Place onion slices on bottom of the baking dish for the chicken to sit on and place chicken on top.

Season chicken.

Season the chicken liberally with salt and pepper.

Garlic herb butter.

In a medium bowl, combine the juice from the lemons, olive oil, minced garlic, parsley, chopped rosemary, oregano and softened butter. Rub butter mixture over the entire exterior of the chicken making sure to coat the top of the skin as well as rub under the skin that you loosened. Finally, rub the remaining butter mixture inside the cavity.

Stuff cavity.

Stuff the cavity with garlic, rosemary sprigs and quartered lemons. Tie the legs together with kitchen string or twine, tuck wing tips under the body of the chicken and place the chicken breast side up in the prepared baking dish.

Place the baking dish in the oven. Roast for 1 hour 15 minutes. Baste at 30 minutes and then again every 20 minutes or so. Continue roasting until juices run clear when a knife or skewer is inserted between the leg and the body. Use a meat thermometer to make sure chicken has reached an internal temperature of 165°F.  If at anytime, the chicken seems to be getting too dark, tent with foil and continue roasting.

Baste again at the end, then broil for about 2 to 3 minutes or until golden brown and extra crispy. (Optional but encouraged.)

Remove from the oven, cover with foil and let stand for about 15 minutes before carving. Drizzle with pan juice when serving.

A whole chicken is brined in a well salted, buttermilk, garlic and herb mixture then it&#039;s oven roasted until beautifully browned and amazingly tender! It&#039;s likely to become your new favorite way to prepare and roast a chicken!

Buttermilk Roast Chicken Recipe

buttermilk

Tbsp kosher salt

tsp fresh cracked black pepper

Tbsp minced garlic

rosemary leaves

Tbsp minced fresh thyme leaves

Remove the neck and any giblets (if there are any) from the cavity of the chicken. Freeze for a later use or discard.

Place a gallon size resealable freezer bag in a large bowl. Place the chicken in the bag with the upper portion of the chicken facing toward the bottom of the bag and the legs toward the opening of the bag.

In a mixing bowl whisk together buttermilk, salt, pepper, garlic, rosemary and thyme for about 30 seconds.

Pour mixture over the chicken while also pouring some into the rib cavity of the chicken.

Seal bag while pressing out as much excess air as possible. Rub the marinade mixture over chicken.

Transfer to fridge and let marinate at least 12 hours and up to 24 hours. If you have the chance turn the chicken halfway through - if not I recommend marinating breast side down.

When ready to roast preheat oven to 400 degrees.

Remove chicken from marinade (while pouring any out from the cavity as well) and scrape off buttermilk mixture.

Transfer to a 12-inch cast iron skillet (or a small roasting pan). Turn and tuck the wings inward underneath the chicken. If desired truss the legs together at the ankles with kitchen twine (this is more for presentation and is completely optional, I don&#39;t always truss).

Have a sheet of foil ready to tent the chicken at any point of baking as needed to prevent excess browning once it&#39;s reached the desired level of browning (depending on your oven you may find it&#39;s reached the color your looking for around 30 to 45 minutes of roasting, then tent with the foil).

Place pan in the center of the oven and roast 40 minutes, then rotate the pan to the opposite side (for even browning and cooking. The back of the oven is generally hotter). Continue to roast until the thigh registers 175 degrees and the breast registers 160 degrees in the thickest portion of each, about 30 to 45 minutes longer.

Transfer chicken to a cutting board, rest 15 minutes then carve. After carving I like to sprinkle slices with a little salt.

Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.

Indian-spiced roast chicken

vegetable oil ((alternatively use ½ cup plain yogurt))

tbsp Garam Masala

paprika

½ tsp ground cardamom

turmeric

½ tsp ground coriander

½ tsp chilli powder

tsp salt

tsp pepper

tsp sugar

lemon juice

tsp crushed ginger

kg (4lb) whole chicken

onion (quartered)

Preheat the oven to 200°C/400°F.

Combine all the spices, oil and lemon juice and mix well.

Loosen the skin over the chicken breast then brush the marinade over the chicken, under the skin and into the cavity.

Place the chicken into a roasting dish then add the onions and garlic.

Place into the oven and allow to roast for 20 minutes at 200°C/400°F then turn the heat down to 180°C/350°F and allow to roast for another 30-40 minutes until the chicken is cooked through.

Remove the roast chicken from the oven and allow to rest for 10 minutes before carving and serving.

This low and slow cooking technique is an easy, no fail recipe for making a perfect whole roast chicken in the oven, with meltingly tender flavorful meat, golden brown skin, and luscious pan juices.

Slow Roasted Chicken: A Perfect Roast Chicken Every Time  

garlic cloves, divided

extra virgin olive oil

red pepper pepper

lemon, thinly sliced

whole bunch of fresh thyme

Preheat the oven to 300ºF (not convection) and arrange a rack in the center position. Remove the chicken from the fridge so it has time to come to room temperature before you roast it (see notes below).

Squeeze 3 of the garlic cloves through a garlic press or finely mince them, and put them into a small mixing bowl. Add the olive oil, salt, fennel, red pepper flakes, and black pepper. Mix thoroughly and set aside.

Remove the giblet pouch from the cavity of the chicken (if there is one); rinse the chicken inside and out with cold water and pat it very dry with paper towels, inside and out. Place the chicken, breast side up, in a roasting pan.

Coat the chicken with the garlic and spice mixture, spooning it on, under and inside the chicken, and using your hands to spread it around evenly, making sure there's plenty on top of the breasts.

Lightly crush the remaining 5 garlic cloves (see notes below) and stuff them into the cavity of the chicken. Set aside a few sprigs of fresh thyme to use as a garnish and stuff the rest into the chicken, along with the sliced lemon. Tie the chicken's legs together with twine (see notes below) and roast it in the oven for 3 hours, undisturbed.

Remove the pan from the oven and let the chicken rest in its juices for fifteen minutes before carving. Cut it into eight serving pieces and then cut each breast crosswise, into 5 or 6 thin slices, if you like. Transfer the chicken to a serving platter or, even easier, serve it right in the roasting pan. Nestle the chicken pieces into the pan juices, scatter the cooked lemons around, and garnish with reserved thyme sprigs.

So good! Literally fall off the bone...just enough spice, but the natural flavor of good old roasted chicken was still there. Will become a regular in our chicken rotation.

Turned out tender moist and flavorful! My new favorite way to cook a whole chicken!

Best whole roasted chicken I have ever made!! I love it! Thanks for such a wonderful recipe.

The easiest recipe to follow and the best I have tried so far! The family loved it!

I was searching for the perfect roasted chicken recipe and I am happy I came across your page. The chicken does take time to cook but it was roasted to perfection. Every piece was moist. Thank you for your recipe! I will make this again.

Easy Oven Baked Split Chicken Breasts are a healthy choice for any dinner! These flavorful bone-in baked chicken breasts turn out beautifully with a crispy seasoned skin while retaining their juices for perfect, tender, moist chicken meat!

Oven Baked Split Chicken Breasts (Bone-In)

olive oil ((extra virgin))

tsp ground pepper

onion powder

Preheat your oven to 400 degrees F (205 degrees C) and line a rimmed baking sheet with parchment paper or aluminum foil (or coat a baking dish with olive oil or non-stick cooking spray).

Rinse and pat dry your split chicken breasts. Coat with olive oil, rubbing the olive oil into the skin and breast surface side that will be facing upward during cooking.

Place the chicken breasts, skin side up, on your prepared baking sheet. Season each piece of chicken, sprinkling with combined spices: salt, pepper, onion powder, garlic powder, and paprika.

*For extra crispy chicken skin, heat a skillet or frying pan to medium high heat. No need to add oil (it&#x27;s already on your split chicken breasts), place the seasoned chicken breasts skin side down and sear for 3-4 minutes or until nicely golden brown. Then place onto your baking sheet and continue with steps 5 &amp; 6.

Bake for 40-45 minutes, or until the internal temperature reaches a minimum of 165 degrees F (74 degrees C) when checked with a meat thermometer. *Check next to the bone at the deepest (thickest) point in the breast meat.

Remove the baked chicken from the oven and allow it to sit for 3-5 minutes before being served.

Roasted chicken is the poster child for the best kind of straightforward comfort food.  

How to Make a Perfect Roast Chicken

unsalted butter (, softened)

salt and pepper (to taste)

lemon (, halved)

garlic (, halved crosswise)

Preheat the oven

Season the chicken

Rub the chicken all over with the softened butter.  Season inside and out with salt and pepper.

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Top Tags

Crispy Herb Baked Chicken with Grav...

Beer Can Chicken

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Buttermilk Roast Chicken Recipe

Indian-spiced roast chicken

Slow Roasted Chicken: A Perfect Roa...

Oven Baked Split Chicken Breasts (B...

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Roasted Half Chicken

The Best Roasted Chicken

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The most viewed oven roasted chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine