How to Make Oven Roasted Chicken
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
8
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Calories
264 kcal
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Course
Main Course
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Cuisine
American
How to Make Oven Roasted Chicken
Description
Beginning with a 5-6 pound whole young chicken, the recipe applies a dry spice rub of salt, paprika, black pepper, and dry mustard all over the surface. Butter and quartered onion are placed inside the chicken cavity to infuse moisture and flavor from within during roasting. The chicken is placed on a wire rack set inside a dutch oven or roasting pan to ensure even air circulation and crisp skin.
Roasting at 400ºF for 80-90 minutes cooks the chicken thoroughly, with a target internal temperature of 165ºF in the thigh. The relatively high oven temperature encourages skin browning and a crispy texture. The recipe advises checking the chicken at one hour to monitor progress.
This roasted chicken is well suited as a centerpiece for dinner, complemented by vegetables or side dishes. It can serve about eight people with hearty portions. Leftover cooked chicken can be refrigerated safely for up to four days, allowing for planned meals or sandwiches.
Notes emphasize the importance of patting the chicken dry before seasoning to achieve better crisping and mention that calorie estimates are approximate due to variable ingredient brands.
Ingredients
- 1 5-6 pound chicken whole young
- 2 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon black pepper
- ½ teaspoon mustard powder dry
- ¼ cup butter salted
- 1 onion quartered, small
Instructions
- Preheat the oven to 400ºF. Discard any packets that are in the cavities of the chicken. Pat the chicken dry with a paper towel. 1 5-6 pound whole young chicken
- Place an oven safe wire rack in a 5 quart dutch oven or roasting pan. (The wire rack is optional, but I use one with handles so the chicken is easier to get out of the dutch oven.)
- Place the chicken on the wire rack in the dutch oven or cast iron roasting pan.
- In a small bowl, combine the salt, paprika, pepper and dry mustard. Sprinkle this mixture all over the outside of the chicken. Place the butter and quartered onion in the cavity of the chicken. 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon black pepper, ½ teaspoon dry mustard, ¼ cup salted butter, 1 small onion
- Place the chicken (uncovered) in the preheated oven and bake for 80-90 minutes or until the chicken tests done (165ºF in the thickest part of the thigh, not touching the bone). Check the chicken at 1 hour. We bake this at a high temperature so if the outside is getting too brown, lower the oven temperature to 350ºF.
- Baste the top of the chicken with some of the juices. Then allow the chicken to rest for 10 minutes, slice and serve.
Notes
- Store leftover cooked chicken in the refrigerator for up to 4 days.
- Pat the chicken dry before seasoning to promote crisp skin during roasting.
- Use a meat thermometer to ensure the thickest part of the thigh reaches 165ºF for safe doneness.
- Butter and onion inside the cavity help keep the meat moist and add subtle flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 700mg | 29% |
| Potassium | 218mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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