Be sure that you make my easy homemade chicken stock with your roast chicken leftovers!
I couldn’t be more excited to share this recipe with you. If you struggle to make roast chicken, I truly have all of the answers for you right here. Struggle no more, and see how easy it really is! Here’s what you need, and let’s do this. PSST! Be sure to read the info in this post prior to skipping to the recipe. You’ll be glad you did!
Do not Rinse!
Instead, pat the chicken dry with paper towels.
Rinsing a whole chicken under water in the sink runs a high risk of splashing germs and bacteria all around your sink, counter tops, and dish towels. See this resource for more info. Be sure to wash your hands well every time you handle the chicken.
Stuffing a Chicken
Ina Garden stuffs her roast chicken with two lemon halves, a head of garlic cut crosswise, and a bunch of thyme. Lemon and rosemary are a good choice as well.
Trussing the Chicken
Tying the chicken legs with kitchen twine (or “trussing”), is totally optional. Some are actually against it as it can prevent excess air flow from circulating around the breast. (I usually do it just to keep the legs in place.)
Tuck the tip of the wing underneath the body to prevent it from cooking too quickly/burning.
Let the Chicken Sit at Room Temperature
If time allows, let the chicken sit at room temperature for 30 minutes. This is important for even cooking. Placing cold chicken on the roasting pan can dry out the outside before the inside has a chance to finish cooking.
Position the Chicken on Top of the Vegetables in the Roasting Pan
This allows for more even cooking as the bottom of the chicken won’t be sitting in its’ own juices as it cooks. The vegetables also add additional flavor to the chicken drippings, which we’ll be using to make gravy.
Don’t Use a Turkey Roasting Pan
Use a roasting pan that fits the size of the chicken. Otherwise, the surface area of the pan will be too large and the moisture will evaporate quickly, leaving you with little to no drippings and dry vegetables.
What Temperature to Roast a Chicken
425° is a great temperature for roasting chicken and is what Ina Garten recommends. This temperature allows the chicken to roast perfectly evenly without needing to adjust the heat at any point. I like to baste the chicken halfway through (spoon the juices onto the top of the skin), and rotate the pan 180° when I put it back in the oven.
How Long to Roast Chicken
An easy rule of thumb for roasting time is about 15 minutes per pound. This chicken was just under 6 pounds and took exactly 1 + 1/2 hours to roast perfectly at 425°.
How to Know When it’s Done
Press a thigh into the body of the chicken to extract some juice. The juice should run clear. Place a meat thermometer into the thigh or thickest part of the breast. The internal temperature should read 165°.
Let it Rest (without foil)
Let the chicken rest, uncovered for a full 15-20 minutes prior to cutting into it. Otherwise the juices will run all over the place instead of getting reabsorbed back into the chicken. We’re going for juicy chicken, not dry! Some recipes advise that you cover the chicken with foil as it rests, but that causes moisture to build up in the foil and will make your crispy skin wet. We don’t want soggy skin.
The Chicken Drippings
This nearly 6 lb. chicken left me with 1 + 1/3 cups of chicken drippings to make gravy with. Let’s get to gravy making…
How to Make Chicken Gravy
Pour the chicken drippings into a large measuring cup. Top off the chicken juices with chicken broth to make 2 cups. Melt 3 Tablespoons of butter in a saucepan over medium heat. Add 3 Tablespoons flour. Whisk for 1 minute. Add half of the gravy juice/broth. Whisk until there are no lumps. Add remaining liquid. Whisk for 2 minutes. The gravy will continue to thicken more and more. Season with salt/pepper if desired. Done!
Need More Browning?
If your chicken needs a touch more color, increase the heat to 500° and use foil to cover up any parts that are already sufficiently browned. Roast for an additional 5 minutes or so. Keep a close eye on it. Note: This step wasn’t necessary when I prepared this chicken, however I do rotate the pan 180° halfway through for even color.
Pro Tips
Use a roasting pan that fits the size of your chicken for best results. Using a roasting pan that’s too large runs you the risk of burning the vegetables and losing your liquid for the gravy. Use plenty of thick cut vegetables (whole carrots, quartered onions, etc.). If there are too few or if they’re cut too thin, they’ll cook too quickly. Gauge how your vegetables look at the halfway mark when you rotate the roasting pan. If they’re cooking too quickly, cover them with a layer of foil (but leave the chicken exposed).
What to Serve with Roasted Chicken
Mashed Potatoes Easy Buttermilk Biscuits Roasted Carrots Stuffing Casserole (Make up to 3 days ahead!) The Pioneer Woman’s Twice Baked Potato Casserole (Make up to 2 days ahead!) Paula Deen’s Corn Casserole (Make up to 2 days ahead!) Oven Roasted Green Beans (Roasted at the same temp as this chicken!) Instant Pot Roasted Potatoes Copycat Texas Roadhouse Rolls
Save Your Leftovers!
Halt! Do not discard anything, especially the carcass/bones, once you’re done with this delicious Roast Chicken. Learn how to make easy homemade chicken stock with them! Feel free to freeze your chicken carcass/bones/leftovers until you have time to make it.
Try These Next:
How to Make Chicken Stock Copycat Longhorn Parmesan Crusted Chicken Chicken Gravy Recipe -No Drippings Needed! Cream of Chicken Soup Broccoli Mac and Cheese – One Pot! Broccoli Cheddar Chicken and Rice Casserole
Did You Make This Recipe?
I would love for you to leave a rating and a comment below! How’d you do?! ⭐⭐⭐⭐⭐ Recipe Source: The Food Network
