By knowing how to roast a whole chicken, you can serve it to a large family or to eat several times at once. You can also save on grocery purchases, as the butcher adds a fee to separate the breasts, thighs, and other pieces of chicken. See how to roast a whole chicken in the oven below.
Step
Part 1 of 5: Preparing the Chicken before Grilling
Step 1. Defrost frozen whole chicken
Depending on the size of the chicken purchased, the thawing process may take 1-3 days in the refrigerator. It is recommended that you cook the chicken as soon as possible after defrosting it to avoid food poisoning.
Step 2. Preheat the oven to 232 degrees Celsius
Place the rack in the center or bottom of the oven, depending on the size of the whole chicken being cooked.
Step 3. Prepare a space near the kitchen sink
Move kitchen utensils, plates, and other silverware to avoid cross-contamination. Keep a roasting pan or Dutch oven within reach for easy transfer.
Step 4. Remove the chicken from the package
Dispose of packaging directly in the trash.
Step 5. Remove the neck and organs from the body cavity of the chicken
Remove the chicken neck and organs if you don't want to use them to make a fatty meat sauce.
Step 6. Place your hand near the open part of the cavity, with the chicken breast facing up
Place your finger between the breast and the skin of the chicken. Run your hand under the skin to loosen it so the chicken can be seasoned.
Step 7. Wash your hands for 30 seconds before touching other ingredients or dishes
Part 2 of 5: Seasoning Whole Chicken
Step 1. Decide what kind of seasoning you want to use
Roast chicken goes well with a variety of seasonings, and you can season it using any aromatic ingredients, fruits, and vegetables you want.
- Try the lemon pepper chicken or the lemon garlic chicken. Lemon, onion, and garlic are the main aromatic ingredients that give a whole chicken its flavor. Pepper or garlic can be used to season the surface of the chicken as well as the inside of the chicken.
- Consider using herbs, such as a combination of rosemary, sage, and thyme. You can use common poultry seasoning or Italian seasoning if you can't find fresh herbs.
- Typical Spanish or Mexican flavors, such as chili, paprika, garlic, or cayenne pepper will make the chicken surface spicy. Use pre-seasoned taco meats and enchiladas. Adobo seasoning is a combination of paprika, oregano, garlic, and chili that is packaged together and sold in specialty shops and supermarkets.
Step 2. Slice the aromatic ingredients you used
- Slice 1 to 2 lemons in half to insert into the cavity in the chicken.
- Cut the onion or red onion into quarters.
- Peel the garlic cloves. You can use 2 to 10 cloves of garlic, depending on your taste.
Step 3. Mix the spices that will be used for the surface of the chicken
Mix 2 tablespoons (30 ml) unsalted melted butter with 1/2 teaspoon (0.9 g) salt, 1/2 teaspoon (0.9 g) pepper, and 1/2 teaspoon (0.9 g)) to 1 tablespoon (30 g) of dried or fresh herbs. For a ratio of dry herbs to fresh herbs, you can use a ratio of 1 to 3 because dried herbs are stronger.
You can also use canola or olive oil instead of butter. The fat contained in the oil can help to cook the surface of the chicken until it is brown
Step 4. Rub the surface of the chicken with the butter and herbs or spices mixture
Put the spices under the meat, that is, on the surface of the chicken.
Part 3 of 5: Stuffing Chicken
Step 1. Sprinkle pepper and salt into the lemon, onion, and garlic mixture
Enter the mixture of these ingredients into the chicken cavity. Make sure that no material is dropped; and you can fill the cavity in the chicken until it is completely full.
Step 2. Place the chicken on the roasting rack, if you haven't already
The chicken breast should be facing up.
Step 3. Slice the apples, potatoes, onions, and other vegetables into large pieces
Place the ingredients under the roasting rack.]
- If you are using a Dutch oven, place the sliced ingredients in the bottom of the Dutch oven pan, then place the chicken on top. This way, the juices will fall into the pan as they cook.
- If you are using smaller vegetable slices, wait 20 to 30 minutes, then place the vegetables under the grill rack. This way, the vegetables will not overcook.
Step 4. Tie up the legs and wings of the chicken, if you wish
This means you tie the two chicken thighs together with twine and insert the chicken wings to keep the cavity closed.
Chicken wings and legs do not have to be tied. This will make the chicken cook more slowly, as the heat will make it harder to reach the darker part of the chicken (the chicken leg)
Part 4 of 5: Grilling Whole Chicken
Step 1. Place the roasting pan in the oven
Let the pan heat up to 232 degrees Celsius for 20 minutes. In this way, the color of the chicken will be browned and the juices of the meat will be stored inside.
Step 2. Lower the oven temperature to 190 degrees Celsius
Allow the meat to roast for 60 to 90 minutes, depending on the size of the chicken being roasted, the temperature spread in the oven, and the altitude where you live.
Step 3. Insert the roast thermometer into the chicken thigh
The thermometer should show 77 degrees Celsius. If not, allow the meat to roast for another 20 to 30 minutes, then double-check the temperature of the chicken thighs.
Part 5 of 5: Resting the Chicken
Step 1. Remove the roasting pan from the oven
Place the chicken on a non-hot surface or cooling rack.
Step 2. Cover the chicken with aluminum foil to maintain the heat
Step 3. Leave the chicken breast-side up for 10 to 15 minutes
Step 4. Turn the chicken over, then let it sit for another 10 minutes
Step 5. Slice the chicken, then serve
Take the chicken back to separate the entire meat from the bones for use in other recipes.
Remove the chicken carcass or place it in a saucepan to make chicken stock
