Perfect Whole Roasted Chicken Recipe
Roasting a whole chicken is one of the most satisfying culinary experiences, bringing both simplicity and sophistication to the table. There’s a special charm in presenting a beautifully golden-brown, perfectly cooked chicken as a centerpiece for a family dinner, holiday meal, or cozy weekend gathering. This recipe focuses on achieving the ideal balance between crispy skin and juicy, tender meat that’s bursting with flavor from the inside out. By following a few straightforward techniques, even beginners can master this classic recipe and impress friends and family.
The foundation of a great roast chicken is in the careful layering of flavors and attention to detail. Here, we start with a whole chicken weighing around 1.5 kg—an ideal size for even cooking and feeding a small family or gathering. Patting the chicken dry with paper towels is a crucial first step that removes excess moisture from the skin, ensuring it roasts to a golden, crisp perfection. Once dried, the chicken is generously seasoned with a blend of melted butter and olive oil, which seeps into the skin and meat, adding moisture and rich flavor. The addition of fresh lemon juice brightens the dish and balances the richness of the butter, while salt and pepper provide the fundamental seasoning needed to bring out the chicken’s natural flavors.
A combination of fresh parsley, garlic, and rosemary further elevates this dish. Fresh parsley sprinkled over the chicken adds a hint of herbaceousness, while garlic, rubbed into the skin and beneath, lends a warm, savory depth that permeates the meat as it roasts. Rosemary is used for its aromatic, slightly pine-like flavor, which pairs beautifully with roasted meats, imparting an earthy complexity. For an extra layer of taste, a small amount of yellow mustard paste is mixed with Worcestershire sauce, then applied to the chicken. This blend adds a touch of tangy warmth, balancing the other ingredients while giving the skin a lovely caramelization as it roasts.
Basting the chicken during roasting is a simple yet essential step to keep it moist and flavorful. As the butter and oil mixture mingles with the juices from the chicken, these pan drippings are spooned over the bird halfway through cooking, ensuring that the flavors infuse into the meat and keep it from drying out. To achieve an irresistible, golden finish, the chicken is briefly broiled at the end, creating a beautifully crisp, caramelized exterior.
Allowing the chicken to rest for 10 minutes after it’s out of the oven is the final touch. This pause lets the juices redistribute, so every slice is succulent and satisfying. Served with a drizzle of pan juices and fresh lemon wedges, this roasted chicken is more than a meal—it’s a simple, comforting tradition that brings people together around the table, reminding us of the joy of good food and company.
Perfect Whole Roasted Chicken Recipe
Treat your taste buds to a deliciously juicy and flavorful roast chicken, cooked to perfection with a golden, crispy skin. This recipe is easy to follow and creates a stunning centerpiece that’s perfect for family gatherings or a cozy dinner at home.
Ingredients:
- 1.5 kg whole chicken
- ¼ cup unsalted butter, melted
- 3 tablespoons olive oil
- 1 lemon, halved
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 4 garlic cloves, minced
- 5 grams fresh rosemary (or about 1 teaspoon dried rosemary)
- 5 grams yellow mustard paste (roughly 1 teaspoon)
- 1 teaspoon Worcestershire sauce
Instructions:
Step 1: Prepare Your Oven and Pan
- Preheat your oven to 320°F (160°C).
- Line a baking tray with foil or lightly grease a roasting pan to prevent sticking.
Step 2: Prep the Chicken
- Remove the neck and giblets from the chicken cavity (if included) and discard or save for another use.
- Pat the chicken dry with paper towels. This helps the skin crisp up beautifully while roasting.
Step 3: Season and Flavor the Chicken
- In a small bowl, combine the olive oil and melted butter.
- Squeeze the juice from half of the lemon and add it to the butter-oil mixture.
- Pour this mixture over the chicken, making sure to spread it under the skin, over the outside, and inside the cavity. This will infuse flavor and keep the chicken moist.
- Season generously with salt and pepper on both the outside and inside the cavity.
- Sprinkle the fresh parsley over the chicken.
Step 4: Add Additional Seasoning
- Rub the minced garlic all over the chicken, working it under the skin and over the surface.
- Add rosemary by scattering it over the chicken or placing sprigs inside the cavity for added aroma.
- Mix the mustard paste and Worcestershire sauce together, then spread evenly over the chicken for a slight tang and depth of flavor.
Step 5: Roast the Chicken
- Place the seasoned chicken in your prepared pan.
- Roast for approximately 90 minutes, basting with the pan juices halfway through.
- To check for doneness, insert a skewer into the thickest part of the thigh; the juices should run clear.
Step 6: Finish with a Broil
- After the chicken is fully cooked, baste again and switch the oven to broil.
- Broil for 2-3 minutes to achieve a beautifully golden, crispy skin.
Step 7: Rest, Garnish, and Serve
- Remove the chicken from the oven, cover with foil, and allow it to rest for 10 minutes. This helps the juices redistribute for tender, juicy meat.
- Serve drizzled with pan juices and garnish with slices or wedges of the remaining half lemon for a fresh burst of citrus.
Enjoy this mouthwatering roast chicken with a side of roasted vegetables, mashed potatoes, or a fresh green salad. The crispy skin and juicy, well-seasoned meat make this dish a family favorite!
Nutritional Information (per serving, approximately,serves about 6 people):
- Calories: 380 kcal
- Protein: 44 g
- Total Fat: 22 g
- Saturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 110 mg
- Carbohydrates: 1 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Sodium: 380 mg
- Potassium: 420 mg
- Vitamin A: 6% DV
- Vitamin C: 4% DV
- Calcium: 2% DV
- Iron: 6% DV
Ingredient Breakdown:
- Whole Chicken (1.5 kg)
- Calories: Approximately 2400 kcal
- Protein: Approximately 220 g
- Fat: Approximately 140 g
- Cholesterol: Approximately 660 mg
- Unsalted Butter (¼ cup)
- Calories: Approximately 400 kcal
- Fat: Approximately 46 g
- Saturated Fat: Approximately 30 g
- Olive Oil (3 tablespoons)
- Calories: Approximately 360 kcal
- Fat: Approximately 40 g
- Saturated Fat: Approximately 6 g
- Lemon (juice from 1 lemon)
- Calories: Approximately 12 kcal
- Carbohydrates: Approximately 4 g
- Garlic (4 cloves)
- Calories: Approximately 18 kcal
- Carbohydrates: Approximately 4 g
- Fresh Parsley (2 tablespoons)
- Calories: Approximately 5 kcal
- Carbohydrates: Approximately 1 g
- Rosemary (5 g)
- Negligible calories, primarily flavor.
- Yellow Mustard Paste (5 g)
- Calories: Approximately 5 kcal
- Carbohydrates: Approximately 1 g
- Worcestershire Sauce (1 teaspoon)
- Calories: Approximately 5 kcal
- Sodium: Approximately 60 mg
Total Nutritional Summary for the Whole Chicken:
- Total Calories: Approximately 3,200 kcal
- Total Protein: Approximately 220 g
- Total Fat: Approximately 186 g
- Total Carbohydrates: Approximately 10 g
- Total Sodium: Approximately 2,280 mg (including added salt)
Notes:
- Variations: The nutritional values can vary based on cooking methods, specific brands of ingredients, and exact portion sizes.
- Serving Size: This analysis is based on dividing the whole chicken into about 6 servings, which is typical for a family meal.
- Healthy Modifications: To reduce fat and calories, consider using less butter or olive oil, or choose skinless chicken pieces. Adjusting seasoning can also help manage sodium intake.
This overview provides a general idea of the nutrition content in the recipe, helping you to make informed decisions based on dietary needs.
For 2 Servings:
- Whole Chicken: 750 g (approximately 1.5 lbs)
- Unsalted Butter: 2 tablespoons, melted
- Olive Oil: 1 tablespoon
- Lemon: 1/2 lemon, juiced
- Salt: to taste
- Black Pepper: to taste
- Fresh Parsley: 1 tablespoon, chopped
- Garlic Cloves: 2, minced
- Rosemary: 2.5 g (or about 1/2 teaspoon dried rosemary)
- Yellow Mustard Paste: 2.5 g (roughly 1/2 teaspoon)
- Worcestershire Sauce: 1/2 teaspoon
For 4 Servings:
- Whole Chicken: 1.5 kg (approximately 3.3 lbs)
- Unsalted Butter: 1/4 cup, melted (4 tablespoons)
- Olive Oil: 2 tablespoons
- Lemon: 1 lemon, juiced
- Salt: to taste
- Black Pepper: to taste
- Fresh Parsley: 2 tablespoons, chopped
- Garlic Cloves: 4, minced
- Rosemary: 5 g (or about 1 teaspoon dried rosemary)
- Yellow Mustard Paste: 5 g (roughly 1 teaspoon)
- Worcestershire Sauce: 1 teaspoon
Notes:
- Adjust seasoning (salt and pepper) based on personal preference.
- Fresh herbs can be adjusted based on availability; dried herbs can be used as substitutes.
- Cooking times may vary based on the size of the chicken; be sure to check doneness with a meat thermometer (internal temperature should reach 165°F or 74°C).
