This is a very easy oven Roast Chicken recipe. The nice thing about this roast chicken recipe is that you can follow these same steps and with a lot of different seasoning options, and it'll be cooked to perfection regardless.
I like to make roast chicken a lot of different ways, so in this recipe I've incorporated what I consider to be "classic" roast chicken flavors.
However, if you wanted to change the seasoning or maybe the vegetables, add a glaze, etc., you could still cook the chicken following the directions section, and it'll come out perfectly.
Never feel locked in by a recipes. Recipes are meant to be guidelines, and the only part you need to pay close attention to is the cooking directions, because for the most part, regardless of what you put on it, it always cooks the same.
Prep time: 15 minutes
Bake time: 1 hour 15 minutes
1. Heat oven to 375 degrees F (190 degrees C)
2. Chop onion, garlic, celery, and carrot and place in a pan.
3. Using your fingers, tears the membranes that attaches the skin to the meat, avoiding pulling the skin off.
4. Rub seasoning onto the meat of the chicken underneath the skin. NOTE: Skin is meant to be a barrier between the flesh and the outside world, so if you do not season underneath the skin, then it will work as a shield from the seasoning, leaving the inside meat tasting bland while the skin tastes over seasoned.
5. Coast the skin in 1 T of oil, then rub the seasoning on the skin as well.
6. Stuff as much of the chopped vegetables as you can inside the body cavity of the chicken, and then place the stuffed chicken in the pan on top of the remaining chopped veggies.
7. Place the chicken in the oven on a shelf close to the center. Set the first timer for 30 minutes.
8. After the first timer goes off, with a spoon try to get as much juice as you can and drizzle over the top of the roasting chicken. (There will not be much at this phase. Generally about a tablespoon)
9. Put back in the oven and set the second timer for 25 minutes.
10. Once the second timer goes off, with a spoon pour as much juice over the top of the chicken as possible. There should be more at this phase (about 4 - 6 tablespoons worth).
11. Place the chicken back in the oven and set the final timer for 20 minutes.
12. Once the final timer goes off, remove the chicken from the oven and spoon as much juice over the top as you can.
13. Let the chicken rest at room temperature for at least 15 minutes. If you have a meat thermometer, stick the chicken in on of its thighs to ensure it's done. Ideally the chicken would rest for 30 minutes, but at our house that almost never happens.
Note: The addition of butter slightly reduces the health benefits of this chicken recipe, but if you do not eat butter frequently, this is really a perfectly fine amount of butter to introduce into your diet.
Mix all ingredients into the butter and coat the chicken in the mixture, ensuring you get under the skin of the chicken. Follow the above steps for roasting directions.
Yummy Herb Combinations:
With herbs you can choose whichever you like. I often just go into my garden and pick whatever if ready, and just throw it in. I'm not usually too specific for this type of things, but the following are some popular herb combinations you can try out. You can always get fresh herbs at the supermarket from the produce section, if you don't have garden herbs.
Cook down all ingredients in a sauce pan, over medium heat until it starts to thicken. Remove from heat and set aside
Applying to chicken:
Before following roast directions above, season the chicken (ensuring to get underneath the skin) with salt, pepper, and a little orange or lime.
After the second timer goes off, and you pour the juice over top of the chicken, spread about half of the glaze over the top of the chicken. Let finish the last round of cooking.
When it comes out of the oven the final time, add the remainder of the glaze to the top of the chicken.