Chicken-Poultry

Easy Juicy Roast Chicken Recipe

Easy Juicy Roast Chicken oven baked to perfection

This easy juicy Roast Chicken recipe is simple to prepare and full of flavor. It is a whole oven roasted chicken that is tender and juicy with a delicious crispy browned skin and only requires a few simple ingredients. 

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Try this dish for an easy yet impressive Christmas, Thanksgiving, or New Year’s dinner.

How to make this easy juicy Roast Chicken:

Preheat the oven to 400 degrees F (200 C) and move the oven rack to the lowest position.

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Remove the package containing the liver, heart, gizzard, and neck from the cavity of the chicken. Discard or use however you like.

Rinse the chicken inside and out.

Pat the outside and inside very dry and remove any leftover pin feathers.

Generously salt and pepper the inside of the chicken.

Place the chicken in a 10 inch cast iron skillet. Click for a 10 inch cast iron skillet.

a whole raw chicken in a cast iron skillet

Turn the chicken breast side down in the skillet. Melt the butter and brush the outside of the chicken with half of the butter.

Turn the chicken over, breast side up, and brush with the remaining melted butter.

melted butter rubbed all over a raw chicken

Sprinkle the outside of the chicken with the salt, pepper, thyme, and paprika.

salt, pepper, thyme, and paprika sprinkled onto a raw chicken

Tie the leg ends together with the kitchen cooking twine.  Click for kitchen cooking twine.

chicken legs tied with kitchen cooking twine

Bake the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Chicken is done cooking when the internal temperature reaches 165 degrees F (75 C). Use a meat or instant-read thermometer inserted into the thickest part of the thigh but not touching bone.

Remove the chicken from the oven and cover with aluminum foil for about 20 minutes.

tin foil tent over cooked chicken

Slice the chicken onto a platter.

Not sure how to carve it? Check out this video on How to Carve a Roast Chicken.

Easy Juicy Roast Chicken cooked in a cast iron skillet

Tips for roasting a whole chicken:

  • Pat it dry. If you don’t pat it dry, the liquid on the bird will steam the skin instead of make it crispy so take the time to pat it dry.
  • Salt the interior and the exterior. You could salt it a few days early to help dry out the skin and make it even crispier, or you can salt it a few minutes before and it will still turn out great.
  • Use butter and herbs on the skin. This will baste the chicken while it cooks, add flavor, and be delicious.
  • Rest the chicken after removing it from the oven. It will allow the juices to reabsorb and help it be so moist and juicy.
  • Chicken is done cooking when the juices run clear and the internal temperature reaches 165 degrees F (75 C). Use a meat or instant-read thermometer inserted into the thickest part of the thigh but not touching bone.
Easy Juicy Roast Chicken Recipe

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Yield: 6 servings

Easy Juicy Roast Chicken

Easy Juicy Roast Chicken

This easy juicy Roast Chicken recipe is simple to prepare and full of flavor. It is a whole oven roasted chicken that is tender and juicy with a delicious crispy browned skin and only requires a few simple ingredients.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Rest 20 minutes
Total Time 2 hours

Ingredients

  • 1 roasting chicken (about 5 lbs)
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tablespoons butter
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Kitchen twine

Instructions

  1. Preheat the oven to 400 degrees F (200 C) and move the oven rack to the lowest position.
  2. Remove the package containing the liver, heart, gizzard, and neck from the cavity of the chicken. Discard or use however you like.
  3. Rinse the chicken inside and out.
  4. Pat the outside and inside very dry and remove any leftover pin feathers.
  5. Generously salt and pepper the inside of the chicken.
  6. Place the chicken breast side down in a 10 inch cast iron skillet. Click for a 10 inch cast iron skillet.
  7. Melt the butter and brush the outside of the chicken with half of the butter. Turn the chicken over, breast side up, and brush with the remaining melted butter.
  8. Sprinkle the outside of the chicken with the salt, pepper, thyme, and paprika.
  9. Tie the leg ends together with the kitchen cooking twine. Click for kitchen cooking twine.
  10. Bake the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Chicken is done cooking when the internal temperature reaches 165 degrees F (75 C). Use a meat or instant-read thermometer inserted into the thickest part of the thigh but not touching bone.
  11. Remove the chicken from the oven and cover with aluminum foil for about 20 minutes.
  12. Slice the chicken onto a platter.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 274 Total Fat: 17g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 98mg Sodium: 209mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 27g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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