Oven Roasted Chicken Recipe: Crispy on the Outside, Juicy on the Inside

A Recipe by Emmy TheeHungryChef

Oven-roasted chicken is a classic and versatile dish that every home cook should master. With its perfectly crisp skin and juicy, tender meat, it’s a crowd-pleaser that works for almost any occasion which is not really surprising considering Roasting a whole chicken is one of the most straightforward yet rewarding preparations in the kitchen, as it allows you to elevate even the simplest ingredients into a sophisticated meal. whether it's a cozy family dinner, a festive holiday meal, or a casual weekend treat.

Cook Time: 1hr20mins

Level: Easy

Prep Time: 15-20 minutes

Serves: 4-6 servings

Ingredients

1 chicken weighing 2.25kg (5lb)
55g butter softened
2 tbsp chopped fresh thyme, plus extra thyme spring for garnish
1 lemon, ct into quartres
125ml white wine (optional, for moisture) or ½ cup chicken broth
1 tsp smoked paprika (or regular paprika)
Whole Garlic (optional)
1 tsp smoked paprika (or regular paprika)
1 tsp dried thyme or rosemary (or a mix of both)
½ tsp freshly ground black pepper
1 tsp dried thyme
1 tbsp onion powder
1 tsp salt (to taste)
1 onion, quartered
Fresh herbs (optional: rosemary, thyme, or parsley) for stuffing the cavity

Preparation

Step 1

With oven rack in the center, Preheat oven to 220degree celcius (425F)

Step 2

Prepare the Chicken: Remove the chicken giblets and pat the chicken dry with paper towels. This helps to ensure crispy skin.

Step 3

Season the Chicken: Combine butter, thyme, onion, paprika, salt & pepper in a bowl and mix to incorporate. Rub the entire chicken with the 80% of the mix, making sure it’s evenly coated. Put the remaining mix inside the chicken cavity for extra flavor, Squeeze the lemon halves into the chicken, then stuff the lemon halves and garlic cloves into cavity.

Step 4

Roast: Place the chicken on a roasting rack or in a shallow roasting pan, Pour wine or chicken broth over pan, add chicken, then add the quartered onion and fresh herbs around the chicken for additional flavor if desired. Cover with foil, Roast for about 20 minutes. Remove foil and roast for another hour or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. If you prefer a crispier skin, increase the oven temperature to 450°F (230°C) during the last 10 minutes of roasting and be sure to turn chicken around so it can cook on both side. NB: Check to ensure whole ensure whole chicken is cooked through by piercing the thickest part of the bird with a skewer. Juices should be hot and clear with no color of pink/red.

Step 5

Rest Before Serving: Let the chicken rest for 10-15 minutes after removing it from the oven. This allows the juices to redistribute, making the chicken more tender and juicy.

Step 6

Make sauce with remaining liquid: Place residual liquid into sauce pot under medium heat, cook to reduce liquid to create a thick glossy sauce. Ensure to taste and season if needed.

Step 7

Carve and Serve: Slice and serve the roasted chicken, garnish with thyme springs, serve with your favorite sides, and drizzle sauce over.

Bon Appétit

NB:

Size of chicken may affect cooking time, therefore I highly recommed checking for doneness during cooking to avoid undercooking or overcooking

Pro Cooking Tips to Achieve the tastiest Chicken possible:

1. Dry Skin for Crispy Results: Pat the chicken dry with paper towels before roasting. Excess moisture on the skin will result in steamed chicken, not crispy skin. The drier the skin, the better it will crisp up in the oven.

2. Stuff the Chicken for Extra Flavor: Adding fresh herbs, lemon, or garlic into the cavity of the chicken infuses the meat with wonderful aroma and flavor. Be creative and add your favorite seasonings!

3. Baste for Extra Juiciness (Optional): Basting the chicken with its own juices every 30 minutes can help keep the meat moist, but it’s not strictly necessary if you’re roasting at a high temperature. For a crisper skin, it’s best to avoid opening the oven door too often.

4. Rest Before Carving: Resting the chicken after roasting is crucial. Cutting into it immediately will cause the juices to run out, resulting in dry meat. Let it sit for atleast 5-10 minutes before carving.

5. Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. Insert it into the thickest part of the thigh, not touching bone. When it reads 165°F (74°C), your chicken is done.

Recommended Side Dishes to Pair with Your Oven Roasted Chicken:

1. Roasted Vegetables: Carrots, potatoes, and parsnips tossed with olive oil and herbs, roasted until golden and tender.

2. Garlic Mashed Potatoes: Creamy mashed potatoes with butter, cream, and roasted garlic.

3. Steamed Asparagus or Green Beans: Lightly seasoned and steamed for a fresh, crunchy contrast.

4. Cauliflower Cheese: A rich, cheesy cauliflower side that’s perfect with the savory chicken.

5. Simple Salad: A refreshing salad with greens, cherry tomatoes, and a tangy vinaigrette adds brightness to the dish.

Wine Options for Pairing:

The richness of roasted chicken calls for wines with enough body and acidity to balance the savory flavors. Here are a few recommendations:

1. Chardonnay:

2. Pinot Noir

3. Sauvignon Blanc:

Ideal Occasion for Oven Roasted Chicken:

Oven-roasted chicken is a dish that works for a wide variety of occasions, but here's a few of my personal recommendations:

1. Family Dinners: It’s easy to prepare in advance, making it a perfect dish for a weeknight meal or a weekend gathering.

2. Holiday Meals: Whether it's Thanksgiving, Christmas, or Easter, oven-roasted chicken is a great alternative to turkey and serves as a comforting centerpiece.

3. Sunday Lunch: A classic Sunday roast with all the trimmings, perfect for unwinding and enjoying a leisurely afternoon meal with family.

4. Special Occasions: Roasted chicken makes an impressive dish for a dinner party or a celebration. Serve it with your favorite sides for a feast your guests will love.