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Tips For Roasting Whole Chicken

If you want to save a few bucks and have some killer leftovers then roasting a whole chicken is your best bet.  Not only will you have meal options for the rest of the week, but they will be low in fat and full of flavor, if you know how to roast a whole chicken.   There is really nothing to it, just a few simple steps of precaution and preparation and your on your way. 
First tip is to buy organic, which may not be the best deal for your dollar it will be the best meat you can buy at retail, or if you want you can go to a local farm and "do it yourself".  So let's just go with the first option.  I recommend to always rinsing your chicken first to clean off the raw juice it sits in and be sure to check for the giblets in the cavity and give that a good rinse as well.  The recipe here is just a simple one, it is the procedure that I would the emphasis to be directed.  So for your recipe ingredients all you will need is Kosher salt, fresh ground pepper, fresh lemons, butter, and Dijon mustard. 
Okay so your whole chicken is rinsed off, so make sure you dry the skin thoroughly both inside and outside of the bird.  While preheating your oven to 425 F, generously salt and pepper the whole chicken all over the exterior and inside the cavity, tuck the wings under the body of the bird and make sure you have the breasts facing up.  If you have butcher twine handy, tie the legs together, if you do not no worries, I have roasted whole chickens without trussing the legs it will be just fine. 
Place your whole chicken in a baking dish and set in the middle rack, bake at 425 for about 20-25 minutes, then drop the temp down to 325 F and continue roasting for 20 minutes per pound, or till your internal temp reaches 155 F.   At this point pull your whole chicken from the oven and loosely cover with tin foil and let rest for about 20 minutes.
Half the lemons and squeeze over bird, just enough to lightly coat the skin, you don't want to sog  out that crisp skin, carve your bird into desired servings and with each piece spread a small pat of butter on to the piece, add a dollop of Dijon mustard to the plate to dip the chicken in, and serve with your favorite sides.  That's all to it!


For more info on roasting poultry and whole chicken recipe ideas  








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  1. lasagnarecipesNovember 17, 2011 at 12:39 AM

    This recipe is amazing. The chicken turned out absolutely perfect, nice and tender with lots of flavour, definitely a confidence boost for me - especially since the last roast chicken I made (following a different recipe) was something of a disaster. Very easy, absolutely lovely, will definitely cook this again.

    Cheers.

    ReplyDelete
  2. jenuboukaNovember 17, 2011 at 7:44 AM

    Awesome to hear! I am tickled you tried my recipe, I cook this at least 4 times a month.

    ReplyDelete

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