Roast A Whole Chicken To Perfection

Roasting a whole chicken is a simple and versatile way to elevate your cooking. With just a few basic ingredients and a roasting pan, you can create a juicy, tender, and flavourful meal that's perfect for any occasion. Whether you're cooking for a fancy feast or a simple weeknight dinner, roasting a whole chicken is a great way to impress your family and friends.

How to prepare the chicken

Preparing the chicken is a simple process, but there are a few steps to follow to ensure the best results. Firstly, pat the chicken dry with paper towels, removing as much moisture as possible. This is an important step to achieve that beautiful, golden, crispy skin.

Next, season the chicken generously with salt and pepper, inside and out. You can also add other seasonings like onion powder, Italian seasoning, or dried herbs like rosemary, thyme, and sage. Don't be afraid to add a bit more salt, as this will help crisp up the skin.

If you want to stuff the chicken cavity, now is the time to do it. You can add aromatics like lemon wedges, garlic cloves, or fresh herbs. Some recipes also suggest adding butter or oil to the cavity, but this is optional.

Trussing the chicken is the next step. This involves tying the legs together with kitchen twine and tucking the wings under the bird. Trussing helps the chicken cook more evenly and prevents the tips of the wings and drumsticks from burning.

Finally, let the chicken rest in the refrigerator, uncovered, for at least an hour or up to 24 hours. This step is not mandatory, but it helps dry out the skin, making it extra crispy, and allows the seasonings to penetrate the meat.

How to season the chicken

Seasoning a whole chicken is a matter of personal preference but there are some tried-and-true methods for achieving delicious results. Here are some tips for seasoning your chicken before roasting it in a pan:

• Dry the skin: Before adding any seasoning, ensure the chicken skin is completely dry. Use paper towels to pat it dry, which will help the skin become crispy during roasting.
• Season generously: Don't be afraid to use a liberal amount of seasoning. You can use a simple combination of salt and pepper, or try other spices like onion powder, garlic powder, or smoked paprika. You can also add fresh herbs like thyme, sage, oregano, marjoram, or tarragon.
• Season inside and out: Make sure to season both the exterior and interior of the chicken. You can also get under the skin with butter or compound butter (made with herbs) for extra flavour.
• Let it rest: If possible, let the seasoned chicken rest in the refrigerator, uncovered, for at least an hour before cooking. This allows the flavours to penetrate the flesh, resulting in a more flavourful bird.
• Add aromatics to the cavity: For extra flavour, stuff the chicken cavity with whole sprigs of herbs, smashed and peeled garlic cloves, quartered onions, or halved and squeezed-out lemon. Do this just before roasting, as some cooks believe it may compromise the crispness of the skin.
• Glaze the chicken: For added flavour, shine, and a rich, dark colour, brush the chicken with a glaze during the last 10 to 20 minutes of cooking. You can experiment with combinations like honey and lemon, maple syrup and hot sauce, or brown sugar and lime juice.
• Baste the chicken: During roasting, baste the chicken with pan juices or olive oil to keep it moist and flavourful.

How to truss the chicken

Trussing a chicken is a culinary technique that helps the chicken cook evenly and results in a beautifully roasted dish. It involves tying the chicken with kitchen twine so the wings and legs are close to the body, making the chicken more compact. This also helps prevent the tips of the wings from burning and makes the cooked chicken look more attractive when served.

Start with three feet of kitchen twine. Kitchen twine is plain, unbleached cotton string that is strong enough to hold a chicken together and won't burn or melt in the oven. Place the chicken breast-side-up, with the drumsticks pointing toward you. Pass the twine under the tail, leaving equal lengths on either side of the chicken.

Secure the drumsticks by lifting both ends of the twine and crisscrossing them around the drumsticks to form an "X". Pull the twine tightly on both ends so the drumsticks come together.

Run the twine along the sides of the chicken towards the neck, trapping the sides of the drumsticks and part of the thighs (near the joint) underneath. Hold the chicken securely with your fingers while keeping the twine tight against the sides. Flip the chicken over so the breast is down on the work surface and the neck faces you.

Be sure the wing tips are under the twine, then tie a knot tightly under the neck to secure the bird. Trim any excess twine and flip the chicken on its back. The trussed chicken is now ready to roast.

Trussing is particularly useful if you are planning to roast a chicken using traditional methods, as it helps the chicken cook more uniformly and allows heat to penetrate all parts of the bird evenly. It is also useful if you are stuffing your chicken, as it helps keep the stuffing mix from falling out.

How long to roast the chicken

The cooking time for a roast chicken depends on its weight. A good rule of thumb is to allow 20 minutes of cooking time per pound. For example, a 3-pound chicken will take a little over an hour to cook through. A 4-5 pound chicken will take 70-90 minutes.

However, the cooking time will also depend on the oven temperature. For a slow roast, set the oven to 300-350°F and cook for 1 ½ to 2 hours. For a faster roast, set the oven to between 375-500°F and cook for 45 minutes to 1 ½ hours.

The chicken is done when the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh (near the bone) reads 165°F. If you don't have a thermometer, pierce the thigh with a knife to check the juices, or make a small cut into the thigh and check for any red flesh.

What to serve with the chicken

There are a variety of dishes that go well with roasted chicken. Here are some ideas for what to serve alongside your roast chicken:

Starch-based Sides

Starch-based sides are a great option to serve with roast chicken. Potatoes are a classic choice, and there are numerous ways to prepare them. You could try mashed potatoes, scalloped potatoes, hasselback potatoes, or salt potatoes. If you're looking for something a little different, consider parsnip puree, or roasted radishes. If you're in the mood for something sweet, sweet potatoes are a delicious option that pair well with the savoury chicken. You could also try making honey-squash dinner rolls, or skillet herb bread.

Vegetable Sides

When it comes to vegetables, roasted chicken pairs well with a variety of options. Green beans, asparagus, broccoli, and brussels sprouts are all tasty choices. You could also try something different like delicata squash, or zucchini and summer squash casserole. Carrots are also a great option, and can be prepared in a variety of ways, such as roasted baby carrots, glazed carrots with goat cheese and honey, or brown sugar-glazed baby carrots. Mushrooms are another tasty option, and can be prepared in a variety of ways, such as garlic-rosemary mushrooms, or sautéed mushrooms with fresh herbs.

Salads and Grains

A fresh green salad can also be a nice accompaniment to roast chicken. Try an arugula-based salad, or a garden spinach-potato salad. Grains like rice, quinoa, and couscous also go well with chicken. Lemon couscous with broccoli, or lemon couscous with mushrooms are tasty options. Or, for something a little heartier, try a cranberry wild rice pilaf, or a garden risotto.

Sauces and Glazes

Don't forget the sauces and glazes! A simple side sauce like aioli, béarnaise, salsa verde, romesco, or chimichurri can add a special touch to your meal. You could also try glazing your chicken with a combination of honey and lemon, maple syrup and hot sauce, brown sugar and lime juice, or hoisin and rice vinegar.

With so many delicious options to choose from, you're sure to find the perfect sides to accompany your roast chicken!

Frequently asked questions