Whether you’re having a celebration, a family gathering, or a potluck, a tasty and decadent Roast Chicken recipe is always the way to go. Roasting your chicken can truly give it the best quality!
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Juicy, delicious, and succulent is this roast chicken, get ready to dig in! If you have chicken in your fridge, this is the perfect recipe to make.
How to Make Roast Chicken
Serve something yet savory like this Roast Chicken! It’s loaded with flowers from the skin to the flesh. This is an all-time favorite dish that gets better with every bite!
Ingredients
Chicken
When choosing the chicken, ensure that it has a good shape with smooth skin with flesh that is firm and plump. You may also check if the chicken smells fresh.
Generally, many professional chefs and home cooks use broilers, but you may also opt for roasters as they provide great flavor. Aside from this recipe, I especially recommend chicken for Crispy Chicken Wings, Chicken Gizzard Stew, and Chicken Pie!
Seasoning
To make the marinate extra delicious, use herbs and spices such as smoked paprika, mixed herbs, garlic powder, cardamom, cumin, fenugreek, and more!
Substitutes are also welcome if some of these are unavailable to you. For example, in the absence of fenugreek, you can use mustard seed. If you don’t feel comfortable using mace, you can try grated nutmeg.
Onion and garlic paste
The pureed combination of onions and garlic can make the best paste for chicken dressing. They are delicious, pungent, and aromatic!
Olive oil
Olive oil has been considered one of the best oils for roasting. It adds crisps and flavor to the chicken. Like your chicken seasoning, olive oil is also flavorful on its own.
Now that we have sorted all the ingredients let’s move on to the preparation and roasting process!
Directions
Making the recipe is as easy as prepping the seasonings, applying the seasonings to the chicken, and roasting the chicken.
Prepping the seasonings
- Add the onion powder, smoked paprika, curry powder, mixed herbs, all-purpose seasoning, garlic powder, black pepper, mace, sea salt, cumin, fenugreek, and cardamom in a spice grinder.
- Blend the fresh onion and garlic with a blender or miller.
Season the chicken inside-out
- Generously rub or brush olive oil inside the chicken.
- Distribute the seasoning inside the chicken cavity
- Add in the garlic and onion paste while evenly distributing it inside the chicken.
- Brush the outside of the chicken with oil.
- Use a fine-mesh sieve to sprinkle the seasoning on the chicken.
- Lightly pat the marinade on the chicken skin.
Prepping the chicken for roasting
- Tie the chicken legs together and stuff them inside the chicken.
- Stuff the opening of the chicken with fresh rosemary.
- Spray or brush another coat of olive oil over the chicken before placing it in the oven.
Roasting time!
- Preheat the oven to 200°C for at least 15 minutes.
- Then, cook the chicken for 50 minutes or until cooked.
- After the roasting process, let the chicken rest in the oven for 10 minutes.
- Once cooked, you can reuse the chicken’s oil by glazing it on the chicken.
Now that you have a perfectly cooked roast chicken, it’s time to plate and serve it to guests. You can use an ordinary plate, a casserole, and even a chopping board in plating. You can slice the chicken or leave it as it is.
Voila, your roast chicken is ready to eat! Bon appetit!
Tips
How to Purchase and Store Fresh Whole Chicken
Selection. First, ensure the chicken can fit in your oven unless you plan on slicing it before cooking. The skin and flesh should be pinkish. The meat should be plump as well. There should be no discoloration or foul odor.
Storage. A whole chicken can be stored in its original packaging. Place it on the bottom-most fridge shelf to last up to 2 days. Freeze it as it is, and the USDA recommends using it within a year.
How to Roast Chicken Without an Oven
Aside from roasting it in the oven, chicken can also be cooked in other ways.
On a skillet
Use a skillet and cook the chicken over medium-high heat. Cook the chicken for 10 minutes or until the skin is golden brown. Then, flip the chicken and pour water or chicken stock into the skillet. Cook for 15 minutes.
You can also use a large pot for cooking the chicken.
Griller
Preheat the griller to 200°C and place a burner on top so the chicken will not be directly exposed to the fire. Cook it for up to 1 hour or until fully cooked. Turn it over to grill all of the sides.
Air Fryer
To air fry, score the chicken with a knife or fork before seasoning. Let it marinate for at least an hour before cooking it in the air fryer for an hour. Turn the chicken over at the 30th-minute mark.
Variations
Instead of roasting a whole chicken, you can do this for sliced chicken parts. Season it with other herbs and spices of your choice to make the chicken more flavorful and aromatic.
Moreover, you can stuff the chicken with fresh herbs and garlic to infuse it with diverse colors and variety to the dish.
Recommended Tools for Roast Chicken Recipe
- Oven: Roast the chicken in the oven.
- Spice grinder: Prepare the seasoning and puree with a miller.
- Silicone brush: Baste the chicken using a silicone brush.
- Fine-mesh sieve: dust the spices on top of the chicken to eliminate lumps.
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How to Serve Roasted Chicken
To give your family, friends, and guests a more palatable experience with roast chicken, you can serve it with:
Here are also some drink options that you might like to try with your Roast Chicken:
Storage Tips
- At room temperature: Roasted chicken is best consumed within 2 hours at room temperature.
Frequently Asked Questions
How long do you roast the chicken?
Roasting can take between 30 minutes to an hour or more, depending on the size of the chicken and the cooking method used.
Is it better to roast a chicken at 425°F or 350°F?
It depends on your preference. For tender chicken and moist chicken skin, cook it at 350°F. On the other hand, if you want to get firmer chicken meat and crispier chicken skin, roast it at 425°F.
Is roast chicken healthy?
If consumed occasionally and in moderation, roast chicken can be healthy. Chicken is still best steamed or pan-fried to preserve its nutrients. What can make this healthier are the potential side dishes you can serve and the herbs for the stuffing.
How can you tell if the chicken is fully cooked?
To check for doneness, insert a meat (food) thermometer in the thickest part of the chicken, and it should reveal 82°C.
If you don’t have a food thermometer, take the chicken out of the oven and pierce it. The juices should flow out of the incision, and the flesh should be opaque, not red or pink.
Juicy Roast Chicken
Ingredients
For the Roast chicken Seasoning
- 2 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp curry powder
- 1 tbsp mixed herbs
- 1 tbsp Aromat all purpose seasoning
- 1 tbsp garlic powder
- 1 tbsp black pepper
- 1 tbsp mace
- ¼ tsp sea salt
- ¼ tsp cumin
- ¼ tsp cardamom
- ¼ tsp fenugreek
for the Paste
- ½ onion
- 2 garlic cloves
for the Marinade
- 1½ tbsp olive oil
- 2 tbsp roast chicken seasoning
for the Chicken
- 2 kg chicken whole soft chicken
Instructions
For Roast Chicken Seasoning
- Prep the herbs and spices. Add the onion powder, smoked paprika, curry powder, mixed herbs, all-purpose seasoning, garlic powder, black pepper, mace, sea salt, cumin, cardamom, and fenugreek in a miller.
- Blend the herbs and spices. Mill (or blend) until powdery.
For the Paste
- Make the paste.In preparing your chicken paste, use a clean blender to blend the fresh onion and garlic to form a paste. Note: If you don’t have access to a miller or blender, you can use a food processor, a strainer and a wooden spoon, a potato ricer, or even a cheese grater and hand mixer.
for the Marinade
- Apply the marinade (olive oil and onion-garlic paste).Generously rub or brush olive oil inside the pat-dried chicken. Getting into every part of the chicken will ensure that the flavors are distributed throughout the chicken. Add in the garlic and onion paste while making sure that you distribute it evenly inside the chicken. Aside from adding extra flavor, it also improves the aroma of the roasted chicken.
- Apply the chicken seasoning.First, brush the chicken with olive oil (this allows the chicken seasoning to stick to the chicken). Then, sprinkle a generous amount of the chicken seasoning all over the chicken, in-side-out. Pat the seasoning on the chicken with your hand to secure it. Once the seasonings are intact, carefully place the chicken on a roaster and rack.
- Marinate the chicken.Cover it with cling film or aluminum foil. Let it marinate for 4 hours to 24 hours in the fridge. The longer, the better.
for Prepping the Chicken Roasting
- Tie the chicken legs.Tie the chicken legs together and stuff them inside the chicken to seal all of the flavor and aroma inside the chicken.
- Stuff the chicken.To make the chicken savory, stuff the opening of the chicken with fresh rosemary. And before placing it in the oven, spray or brush another coat of olive oil all over the chicken to seal the flavors.
For Roasting the Chicken
- Cook the chicken.Preheating at 200°C, preheat the oven to 275°C for at least 15 minutes. Then, cook the chicken for 50 minutes or until cooked. For best results, rotate the roaster every 16 minutes.
- Allow the chicken to rest.After the roasting process, let the chicken rest in the oven for 10 minutes. If you have a meat thermometer, you’ll know if the chicken is cooked if the thermometer reads 165°C to 190°C. Once cooked, you can reuse the chicken’s oil by glazing it on the chicken.
Video
Notes
- Use herbs and spices to coat the chicken and stuff the cavity.
- Check the doneness of the chicken – the flesh should be opaque and oozing with juices.
- If you don’t have access to a miller, you can use a food processor, a strainer and a wooden spoon, a potato ricer, or even a cheese grater and hand blender.
- For best results, rotate the roaster every 16 minutes.
- If you have a meat thermometer, you’ll know if the chicken is cooked if the thermometer reads 165°C to 190°C.
- Moreover, marinate the chicken for at least an hour or overnight. The longer you marinate, the tastier it will be. Pat the seasoning on the chicken to seal in the spices.
- Before putting the powdered spices, pat the chicken dry with a kitchen towel. This removes some of the moisture to prepare the chicken skin for the dry ingredients.
- To prevent dried chicken texture, remember to baste your chicken with olive oil or any other oil before and after you cook it in the oven.
Nutrition
