Roasted Chicken Recipe

Ideally, you'd start this chicken the day before. Salting and leaving it uncovered in the fridge overnight will dry the skin out, and help make it extra crispy when cooked, but it is not necessary. It will still be delicious and crispy when cooked this way right away.

Cooking the chicken vertically in a tube pan makes for incredibly juicy evenly cooked meat.

Ingredients

  • 1 whole chicken
  • 1 tablespoon unsalted butter, at room temperature
  • kosher salt
  • black pepper

Directions

1. If starting the day before, remove chicken from the packaging, remove the neck and giblets, saving for another use, and pat the chicken dry with a paper towel. Salt generously outside, and salt and pepper the cavity, and place the chicken on a plate, unwrapped, in the fridge for 24 hours.

2. On the day of cooking, preheat the oven to 400 degrees. (If not starting the day before, follow the instructions above up to the salting.) Tuck the wing tips underneath the breasts, stand the chicken up vertically in a tube or bundt pan (even better if the tube pan has a removable center/tube that can be placed in and ovenproof skillet for roasting) fitting the cavity of the chicken down over the tube so it stands up in the pan.

3. Roast the chicken for 40 minutes. Remove the pan from the oven, quickly take the chicken out of the tube pan and lay it down flat, breast up in an oven proof skillet or standard roasting pan. Put the chicken back in the oven, raise the temperature to 500 degrees, and cook for another 15 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. The chicken is good through when an instant read thermometer in the thickest part of the thigh, but not touching a bone, registers 165 degrees, or the juices run clear when the thigh is pricked with a fork. 

4. Remove chicken from the oven and let rest for 10-15 minutes before carving and serving. Enjoy!

If you are in the mood for chicken but need something faster, try our chicken thighs recipe!

Roast Chicken Picture

Rate This Recipe!


Rating: 5.0 / 5.0 (1 Vote)
Published:
Modified:
Author:
Cooking Method:
Roasted
Tags:
, ,
Related Recipes:
Roasted Recipes, Entree Recipes, Chicken Recipes
Recipe Yields:
6 Servings
Prep Time:
Cook Time:
Total Time:
Related Post:

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 15
Calories 17

% Daily Value*
3%
Total Fat 2g
6%
  Saturated Fat 1g
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
  Dietary Fiber 0g
  Sugars 0g
0%
Protein 0g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

Around the Web

    More From Food Fanatic

    Garlic-breadcrumb-chicken

    Anchovy Chicken Recipe

    If you don't fear the anchovies, then this delicious chicken thigh dish with garlic breadcrumbs might because your new favorite. And...
    Chili-con-carne-with-avocado-cotija-cheese-and-minced-onion

    Spicy Chili Con Carne Recipe

    I like bigger, substantive pieces of meat in this chili, but feel free to cut the meat in smaller pieces if you'd prefer!
    Roasted-pork-with-shallots-and-herbs

    Pork Tenderloin Recipe with Shallots and Herbs

    This delicious roasted pork works beautifully with lean pork tenderloin or a thicker less expensive pork loin. Tenderloin is often sold...
    Lasagna-bolognese

    Lasagna Bolognese Recipe

    This recipe includes the makings of bolognese, fresh pasta sheets and bechamel sauce. To make a lasagna bolognese that feeds 12, the...

    0 Comments New Comment Subscribe




    You are posting as a guest. To post as a user, please Sign In or Register