Best 2 Simple Whole Roasted Chicken Recipes

Indulge in the culinary delight of roasted chicken, a classic dish that has graced tables for centuries. With its crispy golden skin, succulent meat, and aromatic flavors, roasted chicken is a versatile dish that can be enjoyed in countless ways. Whether you prefer a simple roasted chicken with herbs and butter, or a more elaborate dish with a flavorful marinade or stuffing, this article presents a collection of recipes that will satisfy every palate. From the classic whole roasted chicken to spatchcock chicken and even a juicy roasted chicken breast, these recipes offer a range of options to suit your cooking preferences and the occasion. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.

**Recipes included in the article:**

* **Simple Whole Roasted Chicken:** A classic recipe that showcases the natural flavors of chicken, enhanced with a simple blend of herbs and butter.

* **Herb Roasted Chicken:** Elevate your roasted chicken with a vibrant blend of herbs, including thyme, rosemary, and sage, for a flavorful and aromatic dish.

* **Lemon Garlic Roasted Chicken:** Infuse your chicken with zesty lemon and fragrant garlic for a delightful combination of flavors that will tantalize your taste buds.

* **Honey Mustard Roasted Chicken:** Create a sweet and tangy glaze with honey, mustard, and a touch of Dijon mustard, resulting in a succulent and flavorful chicken.

* **Spatchcock Chicken:** Enjoy a quicker cooking time and evenly roasted chicken by spatchcocking it, flattening the chicken before roasting, allowing for crispy skin and tender meat.

* **Roasted Chicken Breast:** For those who prefer boneless, skinless chicken breasts, this recipe delivers juicy and flavorful chicken breasts, perfect for a healthier and versatile meal option.

Each recipe provides detailed instructions, a list of ingredients, and cooking times to guide you through the process of creating a perfectly roasted chicken. Whether you're a seasoned cook or a beginner in the kitchen, these recipes are designed to help you achieve delicious results every time. So, let's get roasting!

Check out the recipes below so you can choose the best recipe for yourself!

PERFECT ROAST CHICKEN

Perfect Roast Chicken image

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Provided by Ina Garten

Categories main-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 11

Ingredients

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Steps:

Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

MY FAVORITE SIMPLE ROAST CHICKEN

My Favorite Simple Roast Chicken image

Editors' Note: We love Thomas Keller's roast chicken recipe so much that we asked him to share his favorite roast turkey recipe as well. Check out My Favorite Roast Turkey.

Provided by Thomas Keller

Categories Dinner Chicken Poultry Roast Quick & Easy Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield 2-4 servings

Number Of Ingredients 5

Ingredients

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter
Dijon mustard

Steps:

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.
Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip-until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.

Tips:

Marinade: For extra flavor, consider marinating the chicken for at least 4 hours or overnight. A simple marinade can be made with olive oil, herbs, garlic, and lemon juice.

Seasoning: Don't be shy with the seasoning! Use a generous amount of salt and pepper, both inside and outside the chicken cavity.

Trussing: Trussing the chicken helps it cook evenly and keeps the wings and legs from burning. You can use kitchen twine or a trussing needle to secure the chicken.

Roasting Pan: Use a roasting pan that is large enough to accommodate the chicken without overcrowding. A 13x9-inch pan is a good option.

Basting: Baste the chicken every 20-30 minutes with the pan juices. This will help keep the chicken moist and flavorful.

Resting: Once the chicken is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and juicy bird.

Conclusion:

Whole roasted chicken is a classic dish that can be enjoyed by people of all ages. It is a versatile dish that can be served with a variety of sides, making it perfect for any occasion. Follow these tips to ensure that your whole roasted chicken turns out perfectly every time.