If you have not attempted to prepare your first full bird it’s actually easier than you think. When roasting your whole chicken preheat your oven to 450 degrees F. If you plan on roasting some vegetables such as chopped onions, celery, carrots, and potatoes, you can place them on the bottom of your pan then add some salt and pepper. To prepare your chicken to rinse thoroughly, removing the giblets from the center cavity.
You can discard these or you can set aside for later to create a nice chicken stock. Pat your chicken dry. If you cook a damp chicken it will cause your skin to become very soggy once finished instead of nice crispy skin we all stealthy grab for. Next, mix together ingredients you plan to coat your chicken with.
A traditional way is with butter or olive oil, lemon juice, herbs, and garlic. Another suggestion is to combine chili powder, cumin, and sage if you prefer a spicy flavor. There are so many ways you can season your roast from barbeque to ranch and Indian to Asian. Now you’re ready to brush or rub your mixture well on the full surface of your chicken.
Once fully prepped, place your chicken in your roasting pan. To ensure the bottom of your chicken will not become damp and to cook more evenly, your chicken should be raised a couple inches from the bottom, either by your vegetables or an iron rack. Cook for 10-15 minutes at 450 degrees F. Then reduce temperature to 350 degrees F and roast for 20 minutes for every pound.
Typically it takes an hour of actual cooking time depending on the side of your bird. Your meat thermometer will read 165 degrees F when it’s fully cooked. Once you take your pan out of the oven you’ve come to your last, but a most important step, resting! Did you know that if you cut your meat as soon as it’s out of the oven you can lose up to 10 tablespoons of juices?
To avoid your chicken meat from drying out it is recommended to wait at least 10-20 minutes before carving. Patience is the key. When it’s time to display your masterpiece as everyone calls dibs on their favorite sections of the roasted bird as soon as it’s placed on the dinner table!