lb to 4 roaster chicken
Preheat the oven to 450°F.
Wash the chicken and cavity with cool water and pat dry. Set on a rack on top of a roasting pan. Drizzle the chicken with olive oil all over and then season with garlic powder, salt and pepper — don’t forget to season in the cavity too.
Cut the lemon into four wedges and stuff into the cavity – peel and all. Stick the sprigs of rosemary in the cavity as well.
Slide the chicken into the oven and bake for 20 minutes. Reduce the heat to 375 and roast for 45-55 minutes, until juices run clear.
Let sit for 15 minutes before carving.
- 1 small onion, peeled and quartered
- 3 cloves garlic, peeled and quartered
- 3 sprigs fresh tarragon
- 3 sprigs fresh thyme
- 1 5-pound chicken, giblets removed
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
Preheat oven to 375 degrees F.
Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board let rest for 10 minutes. Remove the string before carving.
1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
- 8 bone-in, skin-on chicken thighs
- 1/2 cup extra-virgin olive oil
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1 tablespoon grainy mustard
- 1 to 2 tablespoons honey
In a bowl, toss chicken with oil and lemon juice season with salt and pepper and marinate 1 hour (or up to a day).
Preheat oven to 375 degrees. Roast chicken, skin-side down, in an oiled roasting pan, 20 to 25 minutes flip and roast 10 more minutes.
Stir together mustard and honey and season with salt and pepper. Brush glaze onto chicken and broil 5 minutes.
The Easiest Roast Chicken You'll Ever Make
Roasting a whole chicken sounds a lot more complicated than it actually is. You don't have to be Ina Garten on a Friday night to make it happen—this easy roast chicken recipe has six ingredients (including salt and pepper), can be prepped in five minutes, and you don't even use a thermometer to check its doneness. Stress-free is somehow an understatement.
First thing's first: preheat your oven to 425°. While it gets toasty, halve a head of garlic crosswise (aka turn it on its side and slice through), do the same to a lemon, and remove the seeds. (I forgot to and it was fine—just make sure to pick them out later.) Put them aside while you tend to your bird.
Place a 3-4 lb. chicken on a cutting board, breast-side up and legs pointing toward you. Take the sharpest knife you own and carefully cut about a 3"-long incision into the loose skin between the leg and breast on both sides until you get to the joint between the leg and the body. This is going to make it easier for heat to circulate and allow you to easily test if the chicken is cooked. (A twofer!)
Do some gynmastics with your bird to season along the backbone!
Guess what? That's the only knife work you need to do until you carve the chicken, but let's not get ahead of ourselves here. Next you have to generously season the bird with kosher salt and pepper. When we say "generous pinch," we mean "four-fingered pinches of salt." Really go for it. Get into every nook and cranny, including the skin, along the backbone, the cavity, and the part of the leg you just exposed.
Once you're done seasoning, put the chicken breast-side up in a large skillet—anything ovenproof and 12" or bigger works, whether cast iron or stainless steel—and arrange the lemon and garlic cut-side down around the chicken (as artfully as youɽ like). Drizzle chicken with 3 Tbsp. melted butter to help encourage browning (but you can also use olive oil) and roast in the center of oven for 45-60 minutes. I roasted sweet potatoes wrapped in foil on my lower rack while the chicken was cooking, but you could also nestle potatoes or other vegetables in the pan for an easy side dish.
Slow motion butter drizzle.
Now comes the scary part: testing the chicken to see if it's done. Around the 45-minute mark, take the pan out of the oven and give it a look. Is the skin crispy and brown? Good sign. Now pierce the meat in the leg joint and see if the juices run clear. If they're rosy pink, it needs more time—stick it back in the oven for five minutes and check again (and repeat if necessary). I roasted a 4.5-lb. chicken, so I had to go about an hour and 15 minutes—you can adjust time for larger birds.
If you're like "I don't know what color the juices are?!" there are a few more ways to check. Lightly shred some meat on the thigh (close to the bone) and see if the meat is opaque. The meat should separate easily into shreds. If the fibers of the meat don't come apart easily, put it back in the oven. When you wriggle the chicken leg, it should move around without too much resistance. Still unsure? Try pressing lightly on the chicken breast. If it feels firm, you're probably in the clear.
Now, just be patient and let the chicken rest for 15 minutes before carving so the juices don't run out and leave you with a dry bird. Not really sure how to carve a chicken? Let me show you.
Start carving by removing the leg and thigh. The thigh joint should separate easily from the carcass.
Separate the leg from the thigh joint with a sharp knife.
Follow the breastbone to carve the breast, using the cartilage as a guide for your knife. Cut the wing joint and separate the underside of the breast from the breast plate/ribs.
To finish, remove the wings by first taking off the flat and then removing the drumette. (Perfect for snacking on before you serve).
If you're still confused, here's a video of how to carve a chicken, which is what I watched for a refresher beforehand. Grab a loaf of bread, because you're going to want to soak up all the lemony, garlicky pan juices. Squeeze the halved garlic bulbs into the pan and whisk them in for sweet roasted garlic goodness. You'll never need to buy rotisserie chicken again.
- 1 (3 pound) whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder, or to taste
- ½ cup margarine, divided
- 1 stalk celery, leaves removed
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
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- 2 teaspoons salt
- 1 teaspoon white sugar
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cinnamon
- 1 (4 pound) whole chicken
- 5 cloves garlic, crushed
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
Preheat oven to 500 degrees F (260 degrees C).
Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
1. Heat oven to 450 F. using convection (if you have it otherwise don’t worry), with the rack in the middle of the oven. Remove the chicken from the fridge an hour or 30 minutes before you’re going to roast — if you think of it. Otherwise, don’t worry.
2. Rinse the inside of the chicken, removing the bag with the neck and organs (if there’s one). Rinse it and use paper towels to dry it thoroughly inside and out. Sprinkle about ¼ teaspoon of salt on the inside of the cavity.
3. If you’d like to tuck some herbs between the skin and the flesh, run your finger under the skin on the breasts to separate it from the flesh, and do the same with the legs and thighs, careful not to tear the skin. Push a sprig or two of thyme and/or rosemary under the skin to sit on each leg, another on each thigh, and a couple on each side of the breast. (You don’t have to do this, but it’s nice, and the payoff in flavor is worth it.) Now pat the outside of the bird dry again, and generously salt it all over, then scatter freshly ground black pepper over all.
4. Place a 10- or 12-inch skillet with an ovenproof handle (all-metal) on top of the stove on high heat and let it get hot. Set the chicken breast-up on the pan — be warned, it will make a terribly, loud farting sound! Then immediately put the skillet with the chicken in the oven. Listen to the chicken: It should be making sizzling noises. If not, turn the heat up to 475. If it is making sizzling noises, take a peek inside — if it’s smoking, turn the oven down to 425.
5. If you’re using convection, roast the chicken for 30 minutes, then switch off the convection. Otherwise roast the chicken for 45 minutes, and then begin checking for doneness. The chicken is done when an instant-read thermometer inserted close to the drumstick bone on the thick part of the drumstick reads 165 degrees. Depending on the size of the bird and the heat in the oven, it will take between 45 and 70 minutes. Being sure to use an oven mitt on the handle from this point on, remove the skillet from the oven, transfer the chicken to a cutting board to rest, and make the pan sauce (if desired).
6. To make the pan sauce: Pour out and discard all but about a tablespoon of the fat in the skillet (there probably won’t be much more than that). Set the pan on a burner over medium-low heat, add the shallots (if using) and the thyme (if using) and cook, stirring now and then so the shallots don’t brown, until the shallots translucent and soft, 5 or 6 minutes. (If you don’t have a shallot, just cook the thyme two or three minutes if you don’t have either shallot or thyme, proceed to the next step.)
7. Pour in the wine or water, turn the heat to high and cook, using a wooden spoon to scrape up the browned bits clinging to the pan, until the liquid has reduced by about half, two or three minutes. Add the chicken broth, along with any juices that have spilled onto the cutting board from the bird, and continue cooking until the sauce is reduced to a nice thickness, another three minutes or so. Taste for seasoning, adding salt and pepper as necessary. Turn off the heat and set aside while you carve the bird.
8. After the chicken is carved, reheat the sauce, adding a little water or broth if it thickened too much, then whisk in the bits of butter, if using. Pour the sauce, straining it if you like (but it’s not necessary) into a sauceboat or small pitcher. Serve the chicken with the sauce passed around at the table.
What Other Seasonings Can I Use For This Chicken Recipe?
Pretty much anything you like and have on hand. What you need for certain is kosher salt and black pepper. You could make this whole roasted chicken just with salt and pepper if that&rsquos all you have. But here are some more options!
For The Outside Of The Chicken:
- Dried Oregano
- Dired Rosemary
- Dried Thyme
- Onion Powder
- Cayenne Pepper
For The Inside Of The Chicken:
- Bay leaves
- Fresh Herbs
America’s Test Kitchen: Weeknight Roast Chicken
Roast chicken is often described as a simple dish, and it is, at least in terms of flavor—when the dish is made properly, the rich flavor and juicy meat of the chicken need little adornment. But the actual process of preparing and roasting chicken is anything but simple recipes often call for complicated trussing techniques and for rotating the bird multiple times during cooking. And the most time-consuming part is salting or brining the bird, a step that ensures juiciness and well-seasoned meat. After systematically testing the various components and steps of a typical recipe, we found we could just tie the legs together and tuck the wings underneath. We also discovered we could skip both the V-rack and flipping the chicken by using a preheated skillet and placing the chicken breast side up this method gave the thighs a jump-start on cooking.Starting the chicken in a 450-degree oven and then turning the oven off while the chicken finished cooking slowed the evaporation of juices, ensuring moist, tender meat.
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- 1 (3½-to 4-pound) whole chicken, giblets discarded
- 1 tablespoon olive oil
- 1 recipe pan sauce (optional)
- Adjust oven rack to middle position, place 12-inch oven safe skillet on rack, and heat oven to 450 degrees. Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture and rub in mixture with hands to coat evenly. Tie legs together with twine and tuck wing tips behind back.
- Transfer chicken, breast side up, to preheated skillet in oven. Roast chicken until breasts register 120 degrees and thighs register 135 degrees, 25 to35 minutes. Turn off oven and leave chicken in oven until breasts register 160 degrees and thighs register 175degrees, 25 to 35 minutes.
- Transfer chicken to carving board and let rest, uncovered, for 20 minutes. While chicken rests, prepare pan sauce, if using. Carve chicken and serve
Photo Credit: Carl Tremblay
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Having chicken on Friday night is an ingrained tradition for Eastern European families. Good roasted chicken doesn&rsquot require many ingredients, and it feeds a crowd, making it an obvious choice. And back in Eastern Europe, red meat was expensive and not as readily accessible it was generally reserved for more special occasions like holidays. Food writer and cookbook author Ronnie Fein shares, &ldquoShabbat was one of the few times the Jews, who were poor, could indulge in chicken. The rest of the week would be potatoes, vegetables and grains.&rdquo
According to Joan Nathan, while Jews have been serving chicken for Friday night dinner since the Middle Ages, it is a relatively recent occurrence that Friday night chicken has become roasted chicken.
Historically, Jews simmered the chicken with rice or made a tagine or fricassee of it. Ashkenazi Jews would boil it, serving the soup as a first course and cutting off the breasts to make cutlets for the Shabbat main dish.
Today chicken is still common (and delicious) to serve on Friday night, and while even the best of us love a good, simple roast chicken, we also crave some variety. So here are 25 totally delicious, different wonderful recipes to try all year round.
Photo credit Emily Goodstein
What to Serve with Easy Roasted Herb Chicken:
When it comes to serving roasted chicken, the possibilities are endless. You really can’t go wrong with sides. You can pair the chicken with a comforting side and salad or simply stick to a salad/vegetable of some sort to keep things light.
Here are some of our favorite sides to serve with roasted herb chicken:
- Cauliflower Mash with Ricotta and Roasted Garlic
- Mom’s Mexican Rice
- Easy Oven Roasted Broccoli
- Baked Potato Fries
Here are some of our favorite salads to serve with roasted chicken:
If you try Roasted Herb Chicken, don’t forget to leave feedback and a rating.