Roasted Chicken

A whole roasted chicken with crispy skin, served with roasted vegetables on a white platter.

Jani

Hi, I'm Janice! I'm a chef, food photographer, and DIY enthusiast. On this blog, I share reliable, budget-friendly recipes that anyone can make, regardless of their cooking experience. Alongside these delicious dishes, I also offer a peek into my DIY projects, showing you how I’m transforming my home one step at a time. Whether you're here to cook up something tasty or get inspired to tackle a home improvement project, you'll find something to enjoy!

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Blog | Chicken | Lunch Recipes
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When the holidays roll around, many of us face the same questions: What will look impressive on the table? What will please everyone? And what can I make without breaking the bank? The answer is a simple yet elegant roasted chicken. It’s a recipe that’s easy to prepare, budget-friendly, and if done correctly, yields a dish that’s restaurant-worthy.

Preparing a roasted chicken starts with selecting a good-sized bird and ensuring it’s completely thawed. From there, the magic happens: marinate it with a flavorful blend of spices, stuff it with vegetables, and baste it generously with butter while it roasts. The result is a golden, juicy centerpiece that’s sure to impress your guests. If you’re looking for recipes to pair with this classic dish, consider a simple side of Venezuelan Chicken Salad.

What ingredients do you need?

  • A large chicken: Aim for a bird weighing about 4.5 pounds (2 kilograms). This size ensures even cooking and serves a family well.
  • Seasonings: These are essential for flavor. A mix of dried oregano, thyme, paprika, crushed garlic, onion powder, bay leaves, and fresh rosemary creates a perfect marinade. Add a splash of apple cider vinegar for a tangy kick.
  • Vegetables for the cavity: A whole carrot and a sprig of rosemary work wonders for flavor and help the chicken maintain its shape.
  • Butter: Use 1 tablespoon to coat the chicken initially, then baste with an additional ¼ cup (56 grams) during cooking. The butter keeps the skin moist and prevents cracking.

Why should you try Roasted Chicken?

  • A Holiday Essential: For me, this dish is a holiday staple. It’s visually impressive, easy to prepare, and loved by everyone, kids included.
  • Budget-Friendly: Chicken is one of the most affordable proteins available, making this a cost-effective option for feeding a crowd.
  • Versatility: Whether served with a salad, stuffing, or your favorite sides, roasted chicken complements nearly any dish.
  • Beginner-Friendly: Even if you’re not a seasoned cook, this recipe is straightforward and forgiving, making it perfect for beginners.

How to make Roasted Chicken?

Step 1: Prepare the Marinade

Crush half the garlic cloves and mix with the oregano, paprika, thyme, onion powder, and a splash of vinegar. This paste is used to coat the chicken inside and out.

Prepare the Marinade for roasted chicken

Step 2: Season the Chicken

Rub the marinade thoroughly over the chicken, ensuring you cover both the outer skin and the cavity. Insert the whole carrot, the remaining garlic, and a few sprigs of rosemary into the cavity.

Season the chicken

Step 3: Truss the Chicken

Tie the legs together with kitchen twine for a tidy presentation and to ensure even cooking. Secure the wing tips to the breast using toothpicks or skewers.

Step 4: Butter and Roast

Place the chicken in a baking dish, rub 1 tablespoon of butter over the top, and roast it in a preheated oven at 350°F (175°C) for approximately 2 hours. Cover it with aluminum foil for the first half to lock in moisture. Baste with melted butter every 20 minutes to enhance the flavor and achieve a golden-brown finish.

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Variations and Substitutions

  • Stuffing: For a more festive twist, prepare a stuffing with sautéed onions, crumbled sausage, dried fruit, nuts, breadcrumbs, and a splash of milk. Serve the stuffing alongside the chicken for an elevated meal.
  • Turkey option: This method works equally well with turkey. Adjust the cooking time based on the size of the bird.
  • Enhanced marinade: Add a touch of honey to the marinade for a subtle sweetness or incorporate black pepper for a slight kick.

Tips and Tricks

  • Thaw completely: Always start with a fully thawed chicken for even cooking.
  • Marinate overnight: Let the chicken sit in the marinade overnight in the refrigerator for deeper flavor.
  • Tie the legs: Keeping the legs tied prevents the bird from drying out during roasting.
  • Baste frequently: Regular basting with butter ensures a golden, crispy skin.
  • Use a meat thermometer: Check for an internal temperature of 165°F (74°C) at the thickest part of the chicken to guarantee it’s cooked through.
A whole roasted chicken with crispy skin, served with roasted vegetables on a white platter.
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Roasted Chicken

This roasted chicken recipe features a flavorful marinade of garlic, paprika, and herbs, with aromatic vegetables in the cavity for enhanced flavor. Perfect for family dinners or special occasions.
Course Main Dish
Cuisine American
Palabra clave budget-friendly meals, chicken marinade, easy chicken recipe, family dinner ideas, holiday recipes, roasted chicken
Prep Time 20 minutes
Cook Time 2 hours
Servings 6
Calories 450kcal

Ingredients

For the Marinade:

  • 1 whole chicken about 4.5 pounds or 2 kilograms
  • 3 whole garlic cloves peeled and crushed
  • 1 tablespoon paprika 8 g
  • 1 tablespoon onion powder 4 g
  • 1 tablespoon dried oregano 2 g
  • 1 tablespoon dried thyme 2 g
  • 2 tablespoons apple cider vinegar 30 ml
  • 1 teaspoon salt 6 g

For the Cavity:

  • 3 bay leaves
  • 3 whole garlic cloves peeled
  • 1 large carrot about 150 g
  • 2 sprigs of fresh rosemary

For Roasting:

  • 1 tablespoon unsalted butter 14 g, softened
  • ¼ cup unsalted butter 56 g, melted (for basting)

Instructions

Prepare the Chicken

  • Ensure your chicken is completely thawed. Pat it dry with paper towels, including the cavity, to remove any excess moisture. This step is essential for crispy skin.

Make the Marinade

  • In a small bowl, combine crushed garlic, paprika, onion powder, oregano, thyme, apple cider vinegar, and salt. Mix well until a paste forms.

Season the Chicken

  • Rub the marinade thoroughly over the entire chicken, ensuring every surface is coated. Don’t forget to rub the inside of the cavity. This helps infuse flavor throughout the bird.

Stuff the Cavity

  • Fill the cavity with the bay leaves, whole garlic cloves, carrot, and rosemary. These ingredients provide aroma and enhance the flavor of the chicken as it roasts.

Truss the Chicken

  • Using kitchen twine, tie the chicken legs together to ensure even cooking. Tuck the wings under the body or secure them with toothpicks to prevent burning.

Preheat the Oven

  • Preheat your oven to 350°F (175°C).

Prepare for Roasting

  • Place the chicken breast-side up in a roasting pan or oven-safe dish. Rub the softened butter (1 tablespoon) over the chicken skin to start the roasting process with moisture.

Roast the Chicken

  • Cover the chicken loosely with aluminum foil to prevent the skin from browning too quickly. Roast for 1 hour.

Baste Regularly

  • After the first hour, remove the foil and begin basting the chicken with melted butter every 20 minutes. This keeps the chicken moist and helps the skin turn golden and crispy.

Check Doneness

  • After 2 hours of roasting, check the internal temperature of the chicken using a meat thermometer. The thickest part of the chicken (usually the thigh) should reach 165°F (74°C). If it hasn’t reached the correct temperature, continue roasting in 10-minute intervals, checking frequently.

Rest Before Serving

  • Remove the chicken from the oven and let it rest for 10–15 minutes. This allows the juices to redistribute, making the meat tender and juicy.

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