Easy Roast Chicken Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
1 hr
-
Servings
4
-
Calories
705 kcal
-
Course
Main Course
-
Cuisine
French
Easy Roast Chicken Recipe
Description
The Easy Roast Chicken Recipe involves cleaning the chicken cavity, seasoning it inside and out with salt and pepper, and trussing the bird to maintain shape. It cooks in a pan or skillet lined with parchment at 400°F for about 60 minutes, reaching an internal thigh temperature slightly below 165°F before resting to carryover cook.
The high roasting temperature encourages a browned, crispy skin while keeping the meat inside moist. Resting the chicken for 5 to 10 minutes after removal from the oven redistributes juices throughout the meat, preventing dryness.
Serve the roast chicken sliced or whole with preferred sides, enjoying the balance of crispy exterior and tender meat. Removing the twine before serving finalizes the presentation.
The recipe notes include storing leftovers refrigerated up to 4 days or frozen up to 2 months, with reheating instructions to keep moist. It's suggested to serve the bird shortly after cooking for best texture.
Ingredients
- 1 4 to 4 ½ pound chicken for roasting
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400°.
- Remove the neck and giblets from the cavity and season the inside of the cavity well with salt and pepper.
- Truss the chicken and place in a 10” frying pan, cast iron skillet or cookie sheet tray lined with parchment paper.
- Generously season the outside of the chicken on all sides with salt and pepper.
- Place on the middle rack of the oven and cook at 400° for 60 minutes or until the thigh reaches an internal temperature of 162°.
- Remove the chicken from the pan and place it on a plate or cutting board for 5 to 10 minutes or rest before serving. During this time, the chicken will carry over to 165°+.
Notes
- This roast chicken is best served soon after it finishes cooking for optimal juiciness.
- Leftovers can be refrigerated covered for up to 4 days or frozen for up to 2 months; thaw in the refrigerator for one day before reheating.
- Reheat by placing the chicken in a pan with ½ cup of water, covering it with foil and baking at 350°F for 20-25 minutes until heated through.
- For juicy results, remove the chicken from the oven when the thigh reaches around 162°F; carryover cooking will bring it to 165°F as it rests.
- Resting the chicken 5 to 10 minutes after roasting allows juices to redistribute, avoiding dry meat.
- Remember to remove the butcher's twine before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 1g | 0% |
| Protein | 57g | 114% |
| Fat | 51g | 78% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 285mg | 95% |
| Sodium | 228mg | 10% |
| Potassium | 649mg | 14% |
| Vitamin A | 2791IU | 56% |
| Vitamin C | 8mg | 9% |
| Calcium | 33mg | 3% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
