I used to be so intimidated to cook a full chicken. I’m not exactly sure why, but I got the idea that it was too hard or too complicated – the good news? It’s neither. Not only is preparing a full chicken more cost effective than cooking its spare parts, but it also takes all the guess work out of meal prep for the week. Because of this, a roasted chicken has become a staple in my kitchen. It is rare to open my fridge and not find a chicken in some partial stage of being completely devoured. The meat works great in a sandwich for lunch, as the main feature for dinner, or hell, I’ve even been known to piece at it cold as a snack (in this scenario, dip it in balsamic vinegar for an extra yum!).
The common complaints I hear in regards to chicken are – “but it gets so dry,” or “it has no flavor,” and, my personal favorite, “it’s so boring.” To all of these complaints…I say, try this full, roasted chicken. We already know from any basic meat prep that cooking with the bone provides more flavor – the same goes for chicken. The skin also helps with flavor, but it’s also going to assist with keeping our meat moist – no, this doesn’t mean you have to eat the skin if it’s simply not your thing…although, I’m going to highly recommend it 😉 #yum
Alright…let’s dive in, shall we?
What You’ll Need –
1 whole chicken
2 tbsp butter (melted)
1 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp thyme
1/2 tsp oregano
3 garlic cloves
1 bay leaf
peel of 1 orange or lemon
baking sheet (or rack if available)
What You’ll Do –
Step 1: Pull your chicken out of the fridge and allow to come to room temperature for 1 hour. This step may feel unnecessary, but it will help the bird cook evenly.
Step 2: Preheat your oven to 450 degrees.
Step 3: Combine your salt, pepper, rosemary, garlic powder, onion powder, thyme, and oregano to the melted butter in a small bowl. Set aside.
Step 4: Pat dry your chicken with a paper towel (don’t forget the cavity), and place it on a baking sheet.
Step 5: Fill the cavity with the lemon or orange Peel, bay leaf, and garlic cloves. (I recommend slighting smashing the garlic prior to help release extra flavor)
Step 6: Using your hands or a basting brush, coat the exterior of the chicken with the butter mixture. Make sure it’s evenly distributed over the wings and thighs.
Step 7: Bake your chicken for 50-60 minutes. I highly recommend using a thermometer to take the guess work out of it. You’ll know your chicken is done when the thermometer reads 160 degrees when placed in the breast and thigh.
Step 8: Take out of the oven and cover with a piece of foil. Let sit for 10 minutes.
Step 9: Serve and enjoy!