⏤ The Recipe
Oven Roasted Whole Chicken.
Thisrotisserie-style oven roasted chickenis tender and juicy in the center with a crisp, golden skin and rich, herbaceous flavor throughout. My version is simple to prepare and is a great option when feeding a crowd.
Prep
30m
Cook
3h
Total
12h
Serves
8
⏤ The Story
Thisrotisserie-style oven roasted chickenis tender and juicy in the center with a crisp, golden skin and rich, herbaceous flavor throughout. My version is simple to prepare and is a great option when feeding a crowd.
Roasted chicken is my favorite food. On the outside, you’ve got crispy, golden brown skin that’s been seasoned to perfection. And then on the inside, there’s this beautiful fall-off-the-bone meat. And when you top that all off with some melted herbed butter, it’s out-of-this-world delicious.
I also include veggies for a complete meal without a lot of extra work. My recipe creates a rotisserie-style chicken like you would get from your local grocery store, but it’s a lot more flavorful. Try it out, and you’ll never buy a whole roasted chicken again.
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
Roast the Chicken and Vegetables
- 1
In a small mixing bowl, add the paprika, garlic powder, thyme leaves, rosemary leaves, black pepper, and bouillon, and mix well.
- 2
Place a wire rack into a deep roasting tray. Add the chicken to the rack, pat dry with paper towels, and lightly drizzle oil on both sides of the bird. Season assertively with salt. Then, sprinkle the reserved spice mixture over the top.
- 3
Chill in the refrigerator, uncovered, for eight to twelve hours, but no more than twelve hours.
- 4
Once the chicken is ready to cook, preheat the oven to 300°F (149°C).
- 5
Remove the wire rack from the sheet tray, and rinse any excess salt or chicken juice from the bottom. Add the potatoes, carrots, shallots, leeks, and chicken stock to the bottom of the pan. Then, season with salt, and drizzle olive oil on top.
- 6
Place the wire rack on top, and set the chicken on top. Lightly drizzle oil over the top of the chicken and season with a bit more salt.
- 7
Bake for three to three and a half hours, drizzling additional oil over the surface of the skin every 30 minutes, or until the skin turns a deep golden brown, the drumsticks are very pliable, and the thickest part of the chicken thigh reaches an internal temperature of 160°F (71°C).
- 8
Remove the chicken from the oven, and allow it to rest on the rack, uncovered, for 15 minutes.
Make the Compound Butter
- 1
In the bowl of a food processor, add the butter, zest, thyme, parsley, salt, and pepper. Pulse to combine until the fresh herbs are well distributed.
- 2
Add the butter to a large piece of plastic wrap. Fold the plastic wrap over the butter, and shape it into a rough log. Using a long, straight object like a ruler can help shape it.
- 3
Twist the ends of the plastic wrap. Then, roll the log to tighten the wrap and form a compact shape. Refrigerate until ready to use.
Serve
- 1
Once the chicken has rested, transfer it to a cutting board. Remove both breasts from the bone. Then, slice into half inch slices against the grain.
- 2
Remove the chicken thighs, the drumsticks, as well as the wings. Transfer to a serving platter with the roasted vegetables.
- 3
Spoon any remaining juices over the top.
- 4
Add a few slices of compound butter over the chicken and vegetables. Top with fresh parsley (if desired), and serve immediately.
⏤ Chef's Notes
Adjust the baking time as needed, depending on the oven and the size of the chicken.Save the leftover chicken bones to make homemade chicken stock.Storage:Store leftover chicken in an airtight container in the fridge for three to four days, or freeze for three to six months.
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