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roasted chicken

Juicy, Moist And Tender Roasted Whole Chicken

Roasted chicken is one of the most basic meats to make, yet everyone once in a while always will encounter and issue with this dish. Whether the chicken finishes undercooked, overcooked, dry, under seasoned, salty or more. The perfect Roasted Whole Chicken remain elusive to many. Well, we're here to help. Juicy, Moist and Tender Roasted Whole Chicken is the recipe that'll fix all your mistakes
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Prep Time 1 hour 15 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours 45 minutes
Course dinner, Main Course
Cuisine American, Any
Servings 4 people
Calories 1209 kcal

Ingredients
  

  • 4-5 lbs. whole chicken
  • 1½ tbsp. sea salt
  • 1½ tbsp. knoll chicken season
  • 1 tsp. turmeric
  • 3 tbsp. garlic powder
  • 3 tbsp. black pepper
  • 1½ tsp. cayenne pepper
  • 3 tbsp. olive oil
  • 1½ tsp. ginger powder
  • 2 tsp. oregano
  • 2 tsp. paprika
  • 1 tsp. onion powder
  • 113 g butter cold and cubed; salted or unsalted
  • 10 sprigs thyme

Instructions
 

  • Preheat oven to 375° F. Clean chicken thoroughly.
  • Salt the chicken, and let sit for at least 5-10 minutes.
  • Season Chicken all over (under skin as well). Let it marinate for at least 1 hour.
  • Place half of butter under the skin of each side of breast right before you plan to bake chicken.
  • Cook for 1 hour tightly covered. Remove chicken from oven.
  • Raise oven temperature to 425° F, while basing chicken.
  • Base chicken breast, leg and wing twice with the juices from the pan. Place back in oven at 425 ℉, uncovered, for 20 minute intervals, and repeat this step again at least 3 times.
  • After basing and cooking 3 times, check temperature. If the inner chicken of the thickest part hasn't reached 165°F, place back in oven and repeat the last step until it reaches its preferred temperature. Skin should be golden brown.
  • Remove from oven and let cool for 15 minutes covered.
  • Serve. Enjoy!

Notes

If making a smaller chicken, adjust seasoning and baking times.  I suggest 15 minutes less for initial covered roasting time, then 15 minute intervals, not 20.

Nutrition

Calories: 1209kcalCarbohydrates: 28gProtein: 90gFat: 82gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 37gTrans Fat: 0.4gCholesterol: 343mgSodium: 2511mgPotassium: 1421mgFiber: 8gSugar: 3gVitamin A: 3032IUVitamin C: 14mgCalcium: 264mgIron: 11mg
Keyword chicken, roasted
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