Knowing how to roast a whole chicken is an incredibly easy skill that can save you oodles of time and money! There are a variety of different methods, but this is probably the simplest and virtually fail-proof.
The trick to getting a whole chicken evenly cooked all the way through (without burning the top), is to bring the bird to room temperature before you put it in the oven. This will result in crispy, golden skin and succulent chicken breasts. Take your whole chicken out of the fridge and let it sit on the counter for an hour before you intend to roast it.
You’ll want a nice small roasting pan or dish for your bird; big enough so there’s at least an inch of space all the way around, but not so huge that your chicken is “swimming” inside your container (don’t use a turkey roaster for roasting a chicken). If you don’t have an actual roasting pan, a rectangular casserole or baking dishwill work just as well.
Your chicken is done when the internal temperature reaches 180 F. If you don’t have a meat thermometer, you can also tell by piercing the thickest part of the bird with a fork; the juice will run clear when it’s been cooked all the way through.
We like to remove the skin and eat it with the dark meat and a copy-cat Swiss Chalet sauce (recipe coming soon!) when we have a Trim Healthy Mama-friendly S meal (this Creamy & Crunchy Broccoli Salad makes a great side). I remove the chicken breasts and reserve them for an E or FP salad another day.
Knowing how to roast a whole chicken is an incredibly easy skill that can save you oodles of time and money! There are a variety of different methods, but this is probably the simplest and virtually fail-proof.How To Roast A Whole Chicken
Ingredients
Instructions
Thanks for the recipe, Jacinda. Always excited when a new one pops up in my instagram feed. I would take it from the directions that you don’t cover the chicken?
Hi Laura! That’s right, you don’t need to cover the chicken. If it’s not quite cooked through and the top is already beginning to brown, you can cover lightly with foil until the inside is done. 🙂
That looks yummy!
I was wondering also if your blog has started to generate an income? Has it been worth your time? Your photos really nice! I have been wanting to try more of your recipes, they are good. I enjoy looking g at all your posts, I also have a lot of blond kids!
Hi Susie, thank you for the kind words about this blog! Yes, it is starting to generate a little income, which has been a great blessing to us!
I am glad it is starting to generate an income, you do a very good job!
What do you do with the gizzards?
My latest bird didn’t come with the gizzards, but you can just mince them up and use it in a stir-fry or spaghetti sauce. Or pitch it.
We cook them all day in chicken broth in a crock pot, yum! Can fry in flour and butter after this too.