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.