Why Make This Recipe
Roasted chicken is a classic dish that everyone loves. It’s easy to prepare, and the result is tender, juicy meat with crispy skin. Making roasted chicken at home can save you money and give you a sense of accomplishment. Plus, you can enjoy the delicious aroma that fills your kitchen while it cooks!
How to Make Roasted Chicken
Ingredients
- 1 (3 to 4-pound) whole chicken
- 2 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp ground sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp celery seed
- 1 tsp paprika
- 1/4 tsp dry mustard
- 2 large bay leaves
- 4 Tbsp sunflower oil
Directions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- In a small bowl, mix the salt, black pepper, ground sage, garlic powder, dried parsley, celery seed, paprika, and dry mustard.
- Rub the sunflower oil all over the chicken. Then, sprinkle the seasoning mix evenly over the chicken.
- Place the bay leaves inside the cavity of the chicken.
- Put the chicken in a roasting pan, breast side up.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Once it’s done, let the chicken rest for 10-15 minutes before carving.
How to Serve Roasted Chicken
Serve the roasted chicken with your favorite side dishes, like mashed potatoes, roasted vegetables, or a fresh salad. You can also use the leftover meat in sandwiches, salads, or soups.
How to Store Roasted Chicken
To store leftover roasted chicken, let it cool completely first. Place the chicken in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Just make sure to wrap it tightly in plastic wrap or foil before freezing.
Tips to Make Roasted Chicken
- If you want extra crispy skin, try roasting the chicken at a higher temperature for the last 10-15 minutes.
- Use fresh herbs for more flavor if you have them on hand.
- Letting the chicken rest before carving helps keep it juicy.
Variation
You can add different herbs and spices to change the flavor. For example, swapping sage with rosemary or thyme gives a nice twist to the dish.
FAQs
Can I cook a frozen chicken?
No, it’s better to thaw the chicken in the refrigerator before roasting it. Cooking a frozen chicken can lead to uneven cooking.
What is the best way to know if the chicken is done?
Use a meat thermometer to check the internal temperature. It should reach 165°F (74°C) in the thickest part of the thigh.
Can I use a different type of oil?
Yes, you can use olive oil or any other cooking oil you prefer. Just make sure it has a high smoke point for roasting.
Roasted Chicken
Ingredients
Main Ingredients
- 1 whole (3 to 4-pound) whole chicken Choose an organic or free-range chicken for better flavor.
- 2 tsp salt
- 1 Tbsp black pepper
- 1 Tbsp ground sage
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp celery seed
- 1 tsp paprika
- ¼ tsp dry mustard
- 2 large bay leaves
- 4 Tbsp sunflower oil Can substitute with olive oil.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Rinse the chicken under cold water and pat it dry with paper towels.
- In a small bowl, mix the salt, black pepper, ground sage, garlic powder, dried parsley, celery seed, paprika, and dry mustard.
- Rub the sunflower oil all over the chicken. Then, sprinkle the seasoning mix evenly over the chicken.
- Place the bay leaves inside the cavity of the chicken.
- Put the chicken in a roasting pan, breast side up.
Cooking
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
- Once finished, let the chicken rest for 10-15 minutes before carving.
