Roasting a chicken is one of those things that I think all at home cooks should master in the kitchen. There are truly few better things than the smell of a delicious chicken cooking throughout your house. While it may seem intimidating to you at first, I can assure you that roasting a chicken is quite simple and the results can be a juicy and perfectly roasted chicken every time. The perfect roast chicken can be executed with just a few simple tips and tricks that I am going to share with you today so that you can enjoy a homemade roasted chicken any night of the week!

Tips for the perfect roast chicken:

Seasoning is crucial! You want to make sure to season inside the cavity of the chicken as well as the outside including under the skin on the chicken breasts. You can gently pull the skin on the breasts to release them by running your hand between the two. This allows you to season underneath the skin.
Roast the chicken at the proper temperate, 425 degrees is my preferred roasting temperature.
Avoid overcooking the chicken, which will result in dry chicken. Cook time varies depending on the size of your chicken, but 1 -1 1/2 hours is usually how long it takes. Use a meat thermometer to test and see when internal temperature reaches 165 degrees.
Baste the chicken 2-3 times during cooking. Natural juices will release from the chicken and the chicken skin, so I like to use a basting brush to brush the skin a few times which helps the skin crisp up and keeps the meat juicy.
Never rinse a chicken before cooking, this can cause cross contamination and it’s an unnecessary step. Do however, always use a paper towel and blot the chicken dry before seasoning as this will help the skin to get nice and crispy for you.
Make sure to tuck the wings underneath the chicken so they do not burn as well as tie up the legs with baking twine to help the legs have even cooking time.

What to roast a chicken in:

You can use a roasting pan, cake pan, or a cast iron skillet to roast your chicken. The main thing here is that it needs to be oven proof, and have at least a 2-3 inch side on it so that the juices do not run over. This is also good if you want to add any vegetables to your pan as well while the chicken roasts. Just be careful to not overcrowd your roasting vessel so that your chicken can get crispy on top and cook evenly.

Ways to season the chicken:

Use salt and pepper liberally inside the cavity and outside of the chicken and then stuff the cavity of the bird with lemon, onion, and garlic. I also like to nestle extra onions and lemon wedges around the chicken in the pan.
Add in fresh herbs like thyme or rosemary inside the bird.
Add root veggies like potatoes and carrots to the pan if there is room. They will cook beautifully in the juices that the chicken releases while it cooks.

Sounds easy enough right?

If you have never roasted a chicken before, I hope you will give it a try using these tips and tricks for creating a roasted chicken that is juicy and full of flavor!

Ingredients:

1 Whole Chicken
3 Lemons, cut into wedges
1 Large Onion, cut into wedges
1 Whole Head of Garlic, cut in half
2 Tbsp. Salt
1 Tbsp. Black pepper
1 Tbsp. Olive Oil

Directions:

Preheat oven to 425 degrees.
Pat chicken down with paper towels to thoroughly dry after removing giblets etc from inside the cavity.
Drizzle olive oil over chicken and rub to lightly coat.
Season the chicken inside the cavity, outside bird, and under the skin with salt and pepper until coated well.
Add half of the lemon wedges, onion wedges, and garlic inside the cavity of the bird and the nestle the remaining around the chicken in the pan.
Tuck the wings gently underneath the bird so that the ends don’t burn.
Take legs and bring together and tie with baking twine so that they cook evenly as well.
Place into the preheated oven and roast for 1 - 1 1/2 hours until internal temperature of the chicken reaches 165 degrees.
Once the chicken releases some juices, baste the chicken skin all over 2-3 times during cook time by brushing some of that juice/fat released to create crispy skin and juicy meat.
Once chicken has cooked through, remove from the oven and let rest for 10 minutes before serving.