Place chicken on top (breast side up), taking care to tuck the chicken wings so that they don't dry out. Place some aromatics (such as sliced carrots, onions and apples) on the bottom of the roasting pan (be aware of the size of the bird and make sure you choose a large enough baking pan). Generously sprinkle with salt, pepper and seasonings.īrush the butter mixture evenly over the chicken.ĥ. Place the onion and any other aromatics you are using into the cavity of the chicken. In a small bowl, melt butter and mix with garlic and seasonings.Ĥ. Place the chicken on a large baking sheet, remove the giblets from the chicken, pick off any remaining feathers and dry chicken by patting with paper towels.ģ. Move your oven rack to the second lowest position to allow plenty of room for your roasting pan and set the oven temperature to 350 F.Ģ. If you would like to use freshly chopped herbs, you will need ¼ cup.ġ.

Poultry Seasonings: A blend of thyme, sage, rosemary and sometimes marjoram and nutmeg is classic for poultry seasoning.

Alternatively, you can use 1 teaspoon of garlic powder.

Garlic: Fresh garlic cloves provide a wonderful flavor to the butter mixture but it can be left out.

Black Pepper: This is used both in the butter rub as well as to generously season the cavity.

I prefer fine sea salt but table or kosher salt will work as well. Salt: This will be used in the butter rub and to generously season the cavity.If you need the recipe to be dairy free, you can use avocado oil or leave it off and just make a dry rub from the seasonings. Butter: Butter (salted or unsalted) adds richness and helps to achieve a golden color with the skin.I like to add a few to the bottom of the roasting pan as well to help the chicken sit up a bit from the juices. At a minimum, I recommend using an onion but you can also include carrots, apples and lemon.

Onion and Aromatics: Aromatics add flavor to your chicken and drippings.

Whole Chicken: Ensure your chicken is fully defrosted.I'll walk you through, step by step so that you can be confident opening your oven door to a delicious roasted chicken. Whether it's your very first time attempting to roast a whole bird or you're a seasoned cook looking for the best roast chicken recipe, you've come to the right place. With the unmistakable aroma of a perfectly roasting chicken filling your kitchen (and maybe a batch of sourdough stuffing in the slow cooker), you'll instantly feel like a seasoned chef.įrom the savory dark meat (my favorite part!) to the tender white meat, every part of this whole chicken is infused with flavor and topped with a crispy skin. Roast Chicken (Convection or Standard Oven).Read the full post for plenty of tips, seasoning options and serving ideas. Whether you opt for a convection or conventional oven, I'll walk you through exactly how to roast it in the easiest way possible. Learn how to make a perfect roast chicken, with tender, juicy chicken meat and irresistibly crispy skin.

Whole chicken bake time