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Basic Roast Chicken

Basic Roast Chicken Recipe

A basic roast chicken is one of my families favorite Sunday meals. I realize that most of you reading this now probably already have your own favorite method and recipe to roast a chicken, but there might also be some of you out there that are just a little bit intimidated by the process and the outcome. Not to worry, I am here to help you become a master chicken roaster, and take away some of your fears.

Basic Roast Chicken Recipe

One of the key things you need to know about roasting a deliciously moist and flavorful chicken that has a deep brown, crispy skin is to pat the chicken dry with paper towels, inside and out (never rinse a chicken under running water because it can spread bacteria around the kitchen) and to begin roasting it at a nice high temperature for the first 30-40 minutes. After that initial high temperature, you can then turn the heat down to continue roasting the bird until the internal temperature reaches 165 degrees when a meat thermometer is inserted in the thickest part of the thigh.

I think the reason people may shy away from roasting chicken is the fear of handling a raw chicken and of the bacteria associated with it. As long as you keep your hands and equipment (knives, cutting board, etc.) clean and sanitized, before and after handling the raw bird, you’ll be just fine with no worries of getting ill or of cross contamination. Also remember not to dig your “chicken hands” into a salt or pepper cellar. The best practice for seasoning the chicken for cooking is to place your seasonings in a separate bowl that you can dip into as needed. If you find that you didn’t use all of the seasonings, dispose of them, and do not put them back into the original containers.

Washing your hands thoroughly with soap and water after handling the raw bird is extremely important and you can sanitize your glass or acrylic cutting board (never use wood for raw poultry), sink, knives etc. by spraying them with a mild bleach solution (1 tablespoon bleach per gallon of water) and allowing them to sit for a few minutes before washing them with dish soap and hot water.

Basic Roast Chicken Recipe

So to recap, just remember to be mindful of cleanliness (hand and equipment) and in making sure that the internal temperature of your chicken is within the safe range for cooked poultry. These precautions may seem like a lot of work and a big hassle, but in the end, they’re well worth the little extra effort it takes to keep your family safe and soon you’ll having one of the best Sunday dinners you’ll ever set in front of your family.

This recipe is ever so lightly adapted from the Melissa Clark’s cookbook “In the Kitchen with A Good Appetite”.

Serves: 4-6     Prep Time: 10 minutes      Cook Time: Approximately 90 minutes

3 pieces of sturdy bread, cut into 1 1/2″ slices (I used ciabatta)
1 6-7 pound whole roasting chicken
2 tablespoons kosher salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 head garlic, sliced in half
1 bunch thyme sprigs
3-4 bay leaves
2 tablespoons olive oil
1 lemon, cut in half
Lemon slices and fresh thyme for garnish (optional)

-Preheat oven to 450 degrees.
-Remove the giblet packet from the inside of the chicken. Save for another use or discard.
-Pat the chicken dry on the inside and outside with paper towels.
-Place the salt, pepper and garlic powder in a small bowl. Stir to combine.
-Place the bread on the bottom of a 13×9 roasting pan and place the chicken on top of the bread.
-Liberally season the inside of the chicken with the salt and pepper mixture, making sure to leave some for the outside of the chicken.
-Stuff the cavity of the chicken with the garlic cloves, thyme and bay leaves.
-Drizzle the outside of the chicken with the olive oil and the juice from the cut lemon.
-Season the outside of the chicken liberally with the salt and pepper mixture.
-Stuff the cut lemon rinds inside the cavity of the chicken.
-Roast the chicken in the preheated 450 degree oven for approximately 35 minutes.
-Reduce the heat to 350 degrees and continue roasting for approximately another 45-50 minutes.
-Once the internal temperature of the chicken reaches 165 degrees (insert the meat thermometer in the thickest part of the thigh), remove the chicken from the oven and tent with aluminum foil and allow to rest at least 10 minutes before slicing.
-The bread that the chicken was sitting on is now crunchy and delicious with all the cooked chicken juices. Serve it along with the sliced chicken and garnish with lemon slices and fresh thyme.

And now a little something just for fun, and to set your hot casserole dish on…

Got Chickens? painted ceramic tile
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop which is located within the navigation bar. Custom orders are always welcome and I can work from any photo or description you send my way.

Kudos Kitchen By Reneé ~ Where food and art collide on a regular basis!

Until we eat again,

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Thursday 6th of March 2014

Chicken is something I eat a lot of. Roast chicken dinner is one of my favourites. Found this recipe interesting in that you place your chicken on a bed of bread. I've never done that.I'm very conscientious about cross contamination, especially when handling raw meat! I always wear Nitrile gloves, washing my gloved hands between each individual food prep and dispose of them when my food prepping is all done.