Roast Chicken Recipe – How to Cook a Whole Chicken



A roast chicken recipe is easy to prepare and makes a tasty one-pot meal when cooked up with your favorite root vegetables. I like to butter up a whole chicken and roast it at a higher heat for tender juicy chicken with a golden skin. For more tips on how to cook a whole chicken in the oven, check out the complete recipe below.
A printable copy of this Roasted Chicken Recipe can be found at

Roast Chicken Recipe – a complete meal


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Roasted Chicken Recipe — A complete one-pot chicken dinner in the oven

WHOLE CHICKEN (about 5 lb)
2-3 Tbsp BUTTER (melted)
OLIVE OIL
2-3 bulbs GARLIC
2 PARSNIPS
3 CARROTS
1-2 ONIONS
1 lb POTATOES
some HOT PEPPERS (optional)
1 big LEMON
Fresh HERBS like ROSEMARY, SAGE, and THYME, or use a dried Italian herb mix
1-2 Tbsp PAPRIKA
1-2 Tbsp GARLIC POWDER
SALT and PEPPER (to taste)
…but really, use whatever seasonings you like
(just make sure you use lots of them)

How To Roast a Whole Chicken

Buy a 5 pound chicken, or larger…might as well make it worth your while!
Remember to wash your hands frequently and clean your kitchen prep areas thoroughly before and after handling raw chicken.
Before cooking the chicken, remove it from the fridge for about an hour, this will help the chicken cook more evenly.
Wash the bird and then pat in dry with paper towels.
Place the bird in a cooking pan and coat it with butter. I like to use melted butter, cause it’s easier, the butter will add great flavor and color;
also, be sure to use a pan that’s large enough to accommodate the chicken and all the root veggies.
Season the bird well, inside and out, with salt and pepper; be generous with the seasonings!
For this recipe, I also coat the chicken with garlic powder and paprika, but use whatever seasonings you desire.
Placing fresh produce in the chicken cavity will add flavor and moisture as the bird roasts.
I’m using onion, garlic cloves, and lemon to stuff the chicken, but add fresh herbs well if you have them on hand; rosemary, thyme, and sage are
flavorful choices.
Using plain cotton twine, tie the legs together to close up the cavity; this will keep the stuffing inside and also prevent the legs from sticking out
and becoming overcooked during the roast.
Remove the chicken from the pan and set it aside.
Chop up your root vegetables and potatoes and place in the pan. Chop the veggies into larger sizes since they will be roasting for a long time.
Season the veggies as desired and then coat the veggies generously with olive oil. Using your hands, mix the seasonings, olive oil, and veggies
together until they are well coated.
Spread the vegetables evenly along the bottom of the pan and then place the chicken on top in the center, with the breasts and legs up. Bring
the wings against the chicken and tuck them under the body, this will keep them close and ensure even cooking.
Bake in an oven pre-heated to 425 degrees Fahrenheit for about 90 minutes, a bit more of less depending on the size of the chicken and the amount of veggies. If desired, roast with a thermometer inserted to check for doneness. Insert a thermometer into the meat between the leg and thigh (avoiding the bone) and cook until a temperature of 165-170
degrees F. If not using a thermometer, you can check for doneness by cutting between the thigh and leg; the juices should run clear of blood and the chicken should not be pink.
After 90 minutes at 425 F, remove the chicken from the oven.
Move the chicken off of the veggies and onto a separate plate; do not cut the chicken except to check for doneness. Allowing the chicken to rest 10-15 minutes before carving
will ensure that the juices inside the chicken are not lost.
carefully remove the twine from the chicken legs and remove the stuffing from the cavity. Mix the stuffing into the pan of roasted veggies.
And that’s how to cook a whole chicken in the oven…or at least one way!
Give this roast chicken recipe a try and let me know what you think, and bon appétit!

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  • How old is that kitchen tile on the countertop ? bring that place up to modern standards it's stuck in the 30s and 40s.

    TOM WHALEN 24/10/2022 am2:05
  • That looks amazing! 💙

    Will Brown 24/10/2022 am2:05
  • Good video but I'll pass on the corney jokes and that bimbos annoying comments

    Davis Smith 24/10/2022 am2:05
  • Do you cover the chicken?

    Michael Anderson 24/10/2022 am2:05
  • stop saying "go ahead" !!

    David Arford 24/10/2022 am2:05
  • Hi.. for 2 whole chickens, long should I bake it them for?

    Elizabeth Lara 24/10/2022 am2:05
  • 🤗😍 thank you…

    Redeemed 555 24/10/2022 am2:05
  • You are better than Rachael Ray! 😀 Thank you, both.

    topamaxer 24/10/2022 am2:05
  • P.S. my step father's dad passed away Christmas Eve this year, well… my mom handed me a whole chicken to cook… don't know how to please everyone…

    Heather Blake 24/10/2022 am2:05
  • Why do you wash the chicken beforehand? I’ve heard many say not to bother bc it can contaminate other parts of the kitchen.

    Laura Havlick 24/10/2022 am2:05
  • That looks delectable! I don't have a meat thermometer but do the "shake the leg" test. If the leg bone shakes easily after the baking time and the meat falls off it's done.

    God bless both of you, Merry Christmas, and I wish you every success in the new year!

    Lori Bach 24/10/2022 am2:05
  • I think the back side is very moist. Need to turn over the chicken to roast the back side properly. All YouTube videos of roasting chicken or turkey do not show the back side of the birds because they do not look good.

    amoz1957 24/10/2022 am2:05
  • I use Butter that I season and add to warm chicken bouillon. Then I combo with Olive Garden Italian dressing and a shot or 2 of 100% Apple juice….
    Cook whole bird @380 degrees for 3hrs…
    It's really tasty!😋👏 🤗👏😊😉👏

    Isle Wait 24/10/2022 am2:05
  • someone spam this on vegan teachers comments lol

    theBLOK 24/10/2022 am2:05
  • It has turned out delicious. You should have cut the chicken to show how juicy n soft it was, any recipe you do must show the result.

    Mary Margaret Almeida 24/10/2022 am2:05
  • love this recipe and memorize and do it

    Samuel Bhaskar 24/10/2022 am2:05
  • Great job you made it fun to watch and your funny

    Alex Sterling 24/10/2022 am2:05
  • I'm making this now

    Diann Bottorff 24/10/2022 am2:05
  • That is too much garlic like for the whole army of Trinidad and Tobago.

    HelmetVanga 24/10/2022 am2:05
  • Hahahahahahahah…wowwww, Big Chef 😂😂😂😂😂My Doughter, she is 10,can cook that

    Sinisa Jurakic 24/10/2022 am2:05
  • The heart, liver, gizzard and neck were the best parts to eat, and you thru them out, what a waste.

    Michael Pass 24/10/2022 am2:05