The Perfect Roast Chicken has crispy flavorful skin with moist evenly cooked meat and flavor in every bite!
I usually don’t attach bold and gutsy titles such as this one to my recipes UNLESS I can stand behind it with full confidence. The confidence comes from making the same recipe over and over again, until you can pretty much do it with your eyes shot, and the result is the same every time!
Unlike most people think, cooking a whole chicken is rather easy, economical and most flavorful. Whether you are feeding 6+ or have a smaller family, this is a good option to keep in mind because you can feed a lot of people at once but if you are a smaller family, this recipe makes for great left overs that you can eat as is or turn into soups, salads or sandwiches.
Once you get fundamentals down (salt, fat, heat and time), you will not burn, dry out or ruin another chicken again.
From this point on you can add whatever flavor your like and enjoy it all year round. Here are some ideas:
- Fall; add seasonal fruits such as apple, pears and figs and season with sage.
- Winter; try adding a variety of squashes, onion, cranberries and flavor with rosemary
- Spring; use carrots, peas, asparagus, and season with fennel
- Summer; spice it up chili peppers, a variety of colorful bell peppers, and season with paprika.
The ability to add different flavors to this recipe and always turn out amazing, is what I love the most about this roast chicken. I am the type of person who get bored from eating the same thing over and over again (and so do my kids!), so this recipe gives me plenty of flexibility!
What to expect from this recipe!
Making a roast chicken is an investment of time, so the last thing you will want is for it to turn out meh. Off course I’ve had my days of making roast chicken that were just okay… but I consider it a stepping stone to accomplish this, THE PERFECT ROAST CHICKEN!! Whoooaa ??
Luckily you don’t have to experience those far-from-perfect chicken days, because if you follow my instructions your chicken will taste (and look) better then a store bought roast chicken. I mean… waaaaay better!
I truly hope you give this recipe a try, and start enjoying both cooking and eating roast chicken more often, after all it is cheaper and healthier to eat at home.
- 5lb whole chicken (no hormones added, vegetarian fed)
- 4 tbsp unsalted butter, divided
- 2 tsp sea salt
- 2 tsp ground pepper
- ½ tsp onion powder
- ½ tsp paprika
- 1 apple, sliced
- 1 pear, sliced
- ½ cup pecans
- parsley or sage, garnish
- Pre-heat oven to 400F degrees.
- Wash chicken under cold running water. Pat dry with a paper towel and place on the cooking tray.
- Gently run your fingers under the skin from the lower breast area (between the legs), lifting the skin carefully not to tear, until your hand is completely submerged and skin is detached (lifted from breast, but not removed). Then place two slices of butter on each side of the breast, or cut butter into smaller chunks and scatter around the breast area, under the skin. This will add flavor and moisture to the chicken.
- Next tight the legs together using a kitchen twine, in no particular manner so as long as the legs stay together and is easy to pull off twine when serving the chicken.
- Melt remaining 2 tbsp butter and brush all over the chicken, creating a nice layer of fat which will help add flavor, moisture and crisp up the skin.
- Season with salt, pepper, onion and paprika. Be sure to season inside of the cavity as well. Don’t be afraid to use extra salt for flavoring.
- Place pear and apple slices around the base of the chicken. Add pecan for a nutty bite if you like.
- Bake for about 1 hour and ½ or until skin is golden brown. Sometimes I like to roast my chicken for 1h and 45 mins for extra crispier skin. This is obviously a personal choice. Since oven temperatures vary, be sure to start checking on the chicken after 1h and 15 minutes
- Remove from oven, garnish with parsley or sage (or both) and serve with vegetables or rice.