There’s something undeniably comforting about the aroma of a chicken roasting in the oven. This classic dish, with its golden-brown skin and juicy interior, has been a staple at family gatherings, holiday feasts, and everyday dinners. Roasted chicken is more than just a meal; it’s a symbol of home, love, and the simple joys of life.
Ingredient Breakdown & Substitutions
Understanding each ingredient’s role in a recipe is key, especially when substitutions are needed. Whether it’s due to dietary needs or availability, knowing how to swap ingredients without losing the essence of the dish is crucial. Here’s a concise breakdown of the main ingredients in the roasted chicken recipe, highlighting their functions and offering alternative options, to help you adapt the recipe to fit your preferences and pantry.
- Whole Fryer Chicken
- Role: The centerpiece of the dish, providing a rich, savory flavor and a variety of textures from different cuts of meat.
- Salt
- Role: Enhances the overall flavor of the chicken and helps in the browning of the skin.
- Substitutions: If on a low-sodium diet, you can reduce the amount or use a salt substitute. For a different flavor profile, seasoned salts (like garlic salt) can be used.
- Dried Basil and Oregano
- Role: These herbs add depth and a hint of Mediterranean flavor to the chicken.
- Substitutions: Fresh herbs can be used (increase quantity by three times). Other herbs like thyme, sage, or rosemary are also great alternatives.
- Paprika
- Role: Provides a sweet and smoky flavor along with a vibrant color to the chicken skin.
- Substitutions: For a spicier kick, swap out for smoked paprika or a pinch of cayenne pepper. For a milder taste, sweet bell pepper powder works.
- White Pepper
- Role: Adds a subtle, earthy heat to the dish.
- Substitutions: Black pepper is the most straightforward substitute, though it has a more pronounced flavor. For no heat, simply omit.
- Onion Powder
- Role: Offers a concentrated, savory onion flavor without the moisture of fresh onions.
- Substitutions: Garlic powder can be used for a different flavor profile, or use finely minced fresh onions for a milder taste.
- Salted Butter
- Role: Adds moisture and richness while aiding in browning and crisping the skin.
- Substitutions: Unsalted butter is a direct substitute. For a dairy-free option, use a plant-based butter alternative.
- Lemon
- Role: The acidity cuts through the richness and adds a fresh, bright flavor.
- Substitutions: Other citrus fruits like lime or orange can be used.
- Fresh Rosemary
- Role: Imparts a piney aroma and earthy flavor.
- Substitutions: Dried rosemary (use less as it’s more concentrated), thyme, or sage are good alternatives.
Frequently Asked Questions
The CDC cautions home cooks to not rinse their chicken. We know, it’s something our grandparents used to do. However, food health and safety data shows that we increase the risk of cross-contamination of food-born pathogens when we rinse raw chicken. The USDA tells us that those pathogens are killed during the cooking process, so we do not need to worry.
We strongly encourage you to follow CDC and USDA guidelines to prevent illness.
In theory, basting is a great idea. Unfortunately, heat is lost each time the oven door is opened to baste, and we do not recommend basting because of this oven temperature fluctuation. If you do decide to baste, do it as minimally, quickly, and safely as possible.
Yes, it is essential to let your chicken rest for a few minutes once removed from the oven. Letting it rest allows the juices to redistribute themselves back into the meat, giving you the juiciest roasted chicken ever!
Baking Pan Options
When it comes to roasting a chicken, the pan you choose can significantly affect the outcome of your dish.
- The traditional roasting pan, often made from heavy-duty materials like stainless steel or aluminum, is a common choice. Its high sides are great for containing splatter and making gravy from the drippings, but it can be cumbersome to handle and store.
- For those seeking simplicity, a sturdy baking sheet paired with a wire rack can serve well; it allows for excellent air circulation resulting in crispy skin, though it offers little in the way of collecting juices.
- Cast iron skillets are another favorite; their excellent heat retention ensures even cooking, but they can be heavy and require proper seasoning to maintain their non-stick properties.
- A lightweight, enamel-coated Dutch oven can also be used, trapping moisture for a juicier bird, but it may prevent the skin from crisping as effectively as open-air methods.
Each option has its unique benefits and potential downsides, so consider your priorities—crispy skin, easy cleanup, gravy preparation—when selecting your pan.
Visual Guide to Making Roast Chicken
Serving Suggestions
You can simply carve and eat your roasted chicken for dinner along with your favorite sides, or you can strip the meat completely off and store in the refrigerator or freezer. There are so many recipes that call for pre-cooked chicken, and we love to keep extra on hand to make meal planning quick and easy.
How to Carve a Roasted Chicken
- Once your chicken is cooked it’s time to carve it. You can either carve it at serving, or you can remove all the meat from the bones for later use.
- If you look at the breast there is a line running down the center. Place a sharp knife just to one side of that line and press down firmly. You’ll hear ribs crack. Do the same on the other side as well and you’ll be able to remove the center bone.
- At this point you’ll be able to fold open the chicken and see exactly where your knife needs to go to remove the breast meat in one swoop. You’ll be able to remove all the chicken fairly quickly.
- Now don’t throw away the bones quite yet. Either put them in the fridge or freezer and use them to make homemade chicken stock.
Troubleshooting
Dry Chicken
- Cause: Overcooking or roasting at too high a temperature.
- Solution: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Avoid overcooking by checking the temperature periodically. Ensure you’re roasting at the recommended temperature and adjust your oven if needed.
Undercooked Chicken
- Cause: Not roasting long enough or at too low a temperature.
- Solution: Always check the internal temperature before removing the chicken from the oven. If it’s under 165°F, continue roasting, checking at regular intervals.
Soggy Skin
- Cause: Excess moisture or not enough air circulation around the chicken.
- Solution: Pat the chicken dry before seasoning and roasting. Using a roasting rack can help elevate the chicken and allow for better air circulation, resulting in crispier skin.
Overly Browned or Burnt Skin
- Cause: Oven temperature too high, or chicken placed too close to the top heating element.
- Solution: Make sure your oven is calibrated and set at the correct temperature. Position the roasting pan in the middle of the oven, away from the top heating element. You can also tent the chicken with aluminum foil if it’s browning too quickly.
Difficulty Carving
- Cause: Not letting the chicken rest post-roasting.
- Solution: Allow the roasted chicken to rest for about 20 minutes before carving. This lets the juices redistribute, making the chicken moister and easier to carve.
Tips From the Chef
- Allow the chicken to come to room temperature before roasting for even cooking.
- Pat the chicken dry to ensure a crispier skin.
- Use a roasting rack to allow heat to circulate around the chicken.
- Zest the lemon before juicing for a more citrusy flavor.
Storage & Reheating Instructions
Leftover roasted chicken should be refrigerated within two hours of cooking. Store in an airtight container in the refrigerator for up to 4 days. When reheating, place the chicken in an oven set to 325 degrees Fahrenheit until it’s warmed through.
If you’re freezing leftovers, ensure it’s properly wrapped to avoid freezer burn. Thaw in the refrigerator before reheating.
More Favorite Roasting Recipes
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Is it better to roast with the lid or without? Thank you! I can’t wait to cook this tonight!
Without a lid. A lid will cause the chicken to steam.
Hi Rachel,
I’ve used this roast chicken recipe many times since finding you. I have also used your “30 recipes for using pre-cooked chicken. I keep this recipe handy with a bookmark, however, I bookmark so often that it still tends to get buried.
xMy question to you is would you consider adding the Just a Pinch recipe box link? JustaPinch.com is a website many use to organize our FAV recipes and share them. Thanks a million if you decide to do so.
I Love Your Recipes!
Unfortunately Just a Pinch takes my recipes without providing me any compensation. This website costs an incredible amount each year to run so I’m not able to give away my recipes for free to websites or apps like Just A Pinch who try to profit off of my work. I encourage people not to use apps like that because it steals from people like me and lines the pocket of dishonest and greedy people.
Wow, I had no idea!
Thank you!
wow learn something new! Will not use those apps .
I love your site . I am so glad you mention this.
Stay Safe
Easy and delicious! I didn’t even have a lemon or fresh rosemary, so I just omitted them all together and it turned out great. I also used your “how to make gravy” recipe and I think it’s the best gravy I’ve ever made. Thank you!
We LOVE this recipe. The first we used it, I cooked young hens. This second time, I used large whole chickens because we would have more dinner guests. Well, lesson learned, stick to the young hens. The large chickens were tough and dry where as the young hens were tender and juicy.
If I cook this recipe in the crockpot do I follow the very same recipe and don’t you have to have some liquid in the pot? If so can you tell me what to use and how much and what temperature you cook it on and how long? Sorry so many questions I really want to fix this but to use the oven it really heats up my whole house and it’s 90 here now. Thank you
You can make the same recipe in the crockpot. You won’t get a crispy skin though so it’s a good idea to remove the chicken carefully (it’ll be falling apart) and put it under the broil setting to crisp the skin up. Low for 8 hours. No liquid is required for slow cookers.
This is similar to what I do with my turkey and chicken. I used just the butter under the skin but I will now try the seasoned butter.. I also take the bones and of the turkey or chicken and boil them but will now use my new Instant Pot. It makes the best stock for chicken vegetable soup.
Turned out Perfect!
I used a 4lb fryer chicken. Cooked it at recommended temps in recipe but added 20min for a total of 80min in the oven (rule of thumb cook chicken 20min per pound )
Then I took it out of the oven and covered it and allowed it to rest for additional 20min
I never basted it until I took it out at the end, I just poured some of the juices over it once and covered it.
I also didn’t put lemon or anything inside of the chicken or tie up the legs .
I did squeeze half a lemon over the top before roasting
It turned out PERFECT! So Tender and flavorful my husband and I were impressed… this is a keeper. Thankyou 🙂
Oh my goodness I will never roast chicken any other way again! This was absolutely delicious thank yoy
I don’t leave reviews usually but this one is a keeper. I loved it! It’s very simple and easy to follow will be done in one hour super flavorful and moist
Really delicious spice mix. This turned out great. Beautiful crisp skin.