The best oven roasted chicken is a juicy one. The biggest trick is to make sure your chicken remains moist throughout the process, so baste often! Follow these tips and tricks for a delightful and healthy meal.
Head over to your local store and pick up a whole chicken – you can garnish it as you please and then keep the bones for homemade broth. Whole30 and Paleo compliant!
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
- Oven safe Baking Dish (3qt)
- Sharp knife (This is the knife set I use)
- Optional: Meat thermometer (I do not have one, but my friend recommended this one to take away the guessing game)
- 1 whole chicken – if it is frozen, make sure to move it to the fridge a day before
- Imagine organic free range chicken broth
- Olive oil
- 3 sprigs fresh rosemary
- Seasonings – salt, pepper, garlic salt, poultry seasoning, ect
- 20 cloves of garlic – finely chopped
- 1 bag of yellow potatoes (about 8 potatoes) – cubed
- 4-6 carrots – sliced
- 1-2 onions – chopped
- Baker’s twine
*The veggies will be eaten separately so feel free to add more for a veggie packed meal
Preheat the oven to 450 °F
Prepare the Veggies
- Chop all your veggies (Onions, Carrots, Garlic, Potatoes) to your desired size. I tend to chop the carrots and onions into small squares, and get the garlic chopped as thinly as I can. I cut the potatoes into larger cubes so that I can use them to stuff the chicken and also eat them separately.
- Set the veggies in your oven safe dish – you can never have too many veggies so I recommend chopping as many as will fit into your dish. You want extra so that you can also stuff your chicken with them, and save some for later.
- Add a few whole garlic cloves to the dish if you like garlic
Garlic and Olive Oil Glaze
- Pour 3 cups of chicken broth, the minced garlic pieces, and about 1/4 cup of Olive Oil (I always end up adding more) into a pot
- Cook on medium until the mix starts to bubble and then remove from heat
- Set aside
Prepare the Chicken
- Remove all the giblets from inside the chicken and then thoroughly rinse it on the inside and outside with cold water
- Set the chicken aside and pat it down with paper towels to remove all moisture. Removing the moisture is what will allow it to get crispy
Season the Chicken (Get your hands dirty)
- Your garlic and olive oil glaze has probably cooled off by now.
- Use your hands to massage the mixture over the chicken. Try to get some of the mixture under the skin
- Pour the extra mixture into the dish and toss the veggies so they become covered in it
- Stuff the chicken with 3 sprigs of rosemary and as many veggies as you can fit in the cavity
- Tie the legs together with baker’s twine. This helps keep it together while it cooks
- MORE SEASONING – Get your spices out and season the dish liberally – I sprinkle poultry seasoning, garlic powder, onion powder, ground pepper all over the dish and on top of the chicken
For a 4.5 pound chicken:
- Bake in the oven at 450 °F for 10 minutes, then bring the temperature down to 375 °F for 1 hour 40 minutes.
- THE TRICK: Baste at least every 15-20 minutes, or more frequently if it looks like your chicken skin is starting to burn. I like to make a hole in the skin so that I can directly baste the meat as well – I find that this keeps the meat very moist.
- If you do not have a meat thermometer, check your meat by cutting into middle of the chicken – the white meat of the breast will cook slowest. If you cut in and the juices that run out are clear, you are done. If the juices are still pinkish, your bird needs more time. If you are using a meat thermometer, cook until the internal temperature (at the breast) is at least 165 °F. This work for me, but to be extra safe, feel free to check out more ways to tell if your bird is done
Let the chicken cool for ten minutes before carving. As you carve, use a ladle or big spoon to drench the meat with any sauce that has built up in the dish. This will add moisture and flavor to your chicken when you serve it. Save the bones for homemade broth!
Live your life & enjoy.