How long to roast a whole chicken

Wedges of aromatic fruit such as lemons or oranges will perfume the bird as it roasts, infusing the meat and the pan juices with extra flavor. Many cooks use a dry rub — a blend of dried and ground spices — rubbing them under the chicken's skin and inside the cavity. Since they're under the skin, the flavorings won't burn; plus they'll infuse the meat. This is a great way to add some spice if you'll be discarding the skin. Check out our collection of Rub Recipes.

Crispy, fragrant roast chicken skin is delicious, but can be fatty. But whether you eat it or remove it, always roast with the skin on, as it holds in moisture and keeps the meat from drying out. If you're roasting a whole chicken that's not been spatchcocked see above , you can truss the bird before roasting it — that is, tie it with butcher's twine to keep the legs close to the body. This is not an essential step, but it does make the chicken slightly easier to handle, and it helps hold the stuffing in if you've stuffed the chicken.

Whether you roast a chicken using the regular-heat or high-heat method, a whole chicken is ready when a instant-read meat thermometer inserted into the inner thigh close to but not touching the thigh bone reads at least degrees F 74 degrees C. NOTE : These times are for unstuffed whole not spatchcocked birds. Add 15 minutes to the total cooking time if you're roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least degrees F 74 degrees C.

A spatchcocked chicken takes less time to roast. A 3-lb spatchcocked chicken roasted at degrees F degrees C can be done in about 45 to 55 minutes. See all of our Roasted Chicken Recipes.

How to Roast Chicken: Tips and Techniques. Pin FB Share. Credit: Meredith. Immerse the chicken completely in the solution and place in the refrigerator. You should let it soak for at least one hour, but no longer than five or six hours. Pour off the brine, rinse the chicken under cold running water, and pat it dry with paper towels. For extra-crispy skin, return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.

Measure 1 tablespoon kosher salt not table salt for every 5 pounds of chicken. You can add dry spices or lemon zest if you'd like, but it's the salt that will make the chicken juicy.

Sprinkle the salt inside and outside the chicken. At this point you can roast the chicken right away, or cover the chicken loosely with plastic wrap and refrigerate for a few hours or up to 3 days.

If you refrigerate for 3 days, uncover the chicken during the last 8 hours so the skin can air dry. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes.

Preheat oven to degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels.

Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork.

Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper.

When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read degrees and the thigh degrees. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan.

Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan.

Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated.

Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side. Perfect Roast Chicken. Rating: 3. Read Reviews Add Review. Save Pin Print More. Read the full recipe after the video. Recipe Summary test. Reviews Martha Stewart Member. Rating: 5.

I have roasted many chickens in my 68 years, however this recipe is the best ever!! Loved the temp. I followed roasting instructions, but made my gravy with potato water instead of chicken broth. For crispy skin try the following: Preheat oven to degrees F degrees C and cook whole thawed chicken for minutes. Then reduce the temperature to degrees F degrees C and roast for 20 minutes per pound.

Otherwise cook the whole time at degrees for a safer option. My chicken was overcooked at degrees. Rating: 5 stars. This recipe works every time and is good for many occasions. I love that it's simple yet sophisticated. I prefer to caramelise the onions with some orange juice and dried parsley as I do not have the tools listed in this recipe to prepare the gravy. It works well too. The chicken wasn't making much juice. Worked great and the gravy was outstanding! Rating: Unrated.

This was truly outstanding. My boys a fussy eater and he loved it too. One for the meal rotation. This recipe is the only way to go! I simplify: cold butter cut up and placed on top. No need to tie the legs.

I don't even make the gravy - well all just s[filtered] the pan drippings on to the chicken - that fat is good fat! Teaching my youngest son to cook - he's a teenager. A few weeks ago he made a roast chicken for Sunday dinner accompanied by roast vegetables and homemade cole slaw. The next day, he made broth from the carcass and then made a wonderful roast tomato soup and quesadillas made using some of the leftover roast chicken.

Now I know he will never starve Good recipe but putting your hands into a bowl of salt after having them on a raw chicken is unsafe. You either have to throw out the rest of the salt or just use a shaker or smaller bowl to do it. Remember your audience may not know this. We need to try this in our country with my family. We usually do it with old charcoal style specially with our roasted chicken or lechon business.

The recipe is good and my sons who are picky eaters ate it up! However, the cook to temp of for breast meat is WAY over cooked! I use a thermometer to monitor while cooking, and when the breast meat was degrees, I took it out. The chicken was moist, and no pink meat or juices! Simply delicious and inspirational. Create a personalised content profile.

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