How many of you stopped making the classic roasted chicken because it’s always turned out where the breast is overcooked and dry while the thigh is undercooked and dripping pink? No shame…I definitely have. Until recently. Somewhere in the vast educational ecos we call the internet I came across this amazing method to roasting a chicken. This will be the best roasted chicken you’ve ever made!
This recipe is more about the method than the seasoning of the chicken, so I’ll give you a few options on what to use for seasoning. You know what seasonings you like…use them. Also, I roast a chicken almost every week – comes in handy for several recipes:
Place a stainless steel pan or skillet into your oven and preheat it to 475 degrees F. I use a skillet when I’m doing one chicken and a roasting pan when I’m doing two chickens.
First and foremost, start with an organic chicken that hasn’t been fed any antibiotics or growth hormones. If you can find a pasture raised or forest raised chicken (and can spend the mula) that is awesome! But, at the very least…buy organic. Trust me when I say “there is a difference in the taste and how it cooks”.
With organic chickens, you may or may not have that little bag of giblets tucked into the cavity. If you do, you’ve hit the lottery because that gets used when you make your own delicious bone broth. Yes, stick with me and soon you’ll be making your own bone broth. Pull out the bag and put everything that’s in there into a gallon sized zip lock bag. We’ll come back to it.
Feel free to rinse off the chicken, drain it, and pat it dry with a paper towel. Put it on a plate, rub it down with olive oil and then wash your hands. Line up all the spices (lids off and ready to sprinkle) that you’re using. Trust me, you’ll want to do this step, otherwise you’ll be washing chicken juices off your hands repeatedly or touching your spice jars with hands that have touched raw chicken.
So, since I’m right handed, I use my left hand to hold the chicken and my right hand to sprinkle on the seasonings. Notice I don’t give you measurements in the spices? Ever measure out a teaspoon of paprika and then try to sprinkle that all over a chicken? Not happening. It’s best to use the shaker method. With your left hand inserted into the cavity, pick up the chicken and with your right hand, sprinkle your seasonings all over. Be sure to cover the front, sides, and yes…even the back. Yep…the back, because, yep…we’ll be using that as well. Hey…you’ve spent some serious cash on an organic chicken…we’re using every last bit of it!
Just a small note here. I am a believer in seasoning boldly for flavor. Don’t be afraid to use seasonings! With the exception of salt, garlic powder and garlic salt, don’t be shy! You know your spicy preference so adjust the pepper accordingly. Once you’re happy with the coverage of your seasonings, carefully, and I mean carefully because 475 degrees hot is NO JOKE, place the chicken into the pan you’ve placed in your oven. Hear that sizzle? That’s a good thing.
Close your oven door and set a timer for 35 minutes. Your home will begin to smell like what I imagine heaven might smell like. If you live in a condo like I do, turn on your vent. I have a super-duper sensitive smoke alarm (perhaps I need to clean my oven more often?).
When your 35 minutes is up, turn off the oven and set the timer for another 30 minutes. Just ignore the chicken, let it do it’s thing in there.
By now, any pets you may have are probably going wild from the smell of that chicken. Using a pot holder (yes, the pan is still going to be hot), remove the pan from the oven and let the chicken rest. Ok, if you did not just do a happy dance after seeing that chicken, something’s up.
Lots of things you can do at this point. Cut up that chicken (warning: juices will run all over the place so be prepared) and have it for dinner. Or…cut it up and refrigerate it to use in another one of my recipes like Harvest Chicken and Squash. Or, use the breast meat to top a delicious salad to take to lunch tomorrow and avoid that overpriced, underwhelming and non-organic cafeteria salad at work.
But…back to that gallon size zip lock bag with the giblets in it. Once you’ve cut up the chicken and pulled off any remaining meat, break up the carcass to fit into the zip lock bag and put it into the freezer. Also, any time you cut up any vegetable, put the remnants in the bag as well. Carrot ends, celery ends, onion ends, zucchini ends…all of it! Once you have two carcasses (yes…you’ll be roasting chickens every week because it’s so easy and delicious) you’ll be ready to make bone broth.
If you’re on Pinterest:
The most easiest, juiciest roasted chicken you'll ever make!
- olive oil
- fine sea salt
- rosemary place inside cavity if using whole sprigs
- fine sea salt
- harissa powder optional
- chili powder
- fine sea salt
Place a skillet or roasting pan (if cooking 2 at a time) in the oven and preheat to 475 degrees F
Remove giblet pack from cavity (if there is one). Rinse chicken and pat dry with a paper towel.
Rub the chicken all over with olive oil
Season the chicken all over with salt, pepper, thyme, paprika and cayenne. Or...choose your choice of seasoning. Don't forget to season the back side
Carefully place chicken in the hot pan. Set a timer for 35 minutes.
When the 35 minutes is up, shut off the oven and leave the chicken in for another 30-35 minutes.
Remove chicken and let it rest peacefully for about 20 minutes. Cut up (watch out for the juices that'll run out) and serve.
Please note that this recipe calls for an organic chicken, which will be smaller than a non-organic chicken. If you are using a non-organic chicken, increase the roasting and resting times accordingly (maybe add another 10 minutes to each).
If you choose to do two organic chickens at a time, roast for 40 minutes and then turn off the oven and let sit 45 minutes.