I don’t know if there is anything more delectable than the perfect roast chicken. It’s not only comfort food at its very best, but there is something of a bit of mystery about the proper preparation of this simple, elegant dish. Many people find it difficult to transform a piece of poultry into something moist, succulent and flavorful. They either overcook or undercook the bird. The former resulting in something more akin to shoe leather than luscous, the latter resulting in a safety hazard and the need for take-out.
Roasting the perfect bird really only requires a bit of know how and the proper tools. I don’t recommend that a novice cook try to tell when the bird is done by wiggling the leg joint. It takes years of practice to perfect this skill, and even though I have known how to tell if a chicken is done by using that method for over a decade, I still prefer to use a probe thermometer, it takes the guesswork out of it.
A properly cooked chicken should be cooked to 165 degrees Fahrenheit, or 74 degrees Centigrade. I pull my chickens out of the oven at approximately 155 degrees, then cover loosely with a double layer of aluminum foil. The heat already present in the chicken will carry the temperature to the required levels, if not a bit higher. This ensures that the bird is not only properly cooked, but that it will still be moist and delicious. Serve when the temperature begins to drop.
As for basting… I never open the oven door unless there is another dish in the oven with the chicken. Basting will not make for a moister bird. As a matter of fact, constantly opening the oven door will lower the oven’s temperature, thereby resulting in a longer cooking time and a drier chicken, so even if all of your previous experiences say to baste, resist the urge! If you must have the satisfaction of knowing that the chicken has had some liquid moving over the skin, drape some salt pork or bacon over the breast and wings, you’ll not only have your basting done for you but the bacon is a nice accompaniment to the chicken when done.
I find that a great side for roasted chicken is roasted sweet potatoes. These cooked in the same baking dish as the chicken, with the whole lot of the food suspended above the pan on a wire cooling rack. using this method assures that the chicken gets crisp all the way around and that the vegetables aren’t being cooked Con Fit, or in the fat of the chicken. They will however pick up a bit of the flavor since they are suspended over the pan drippings. All the flavor without the fat!
Roast Chicken with Sweet Potatoes, Onions and Garlic Recipe
Ingredients
- 1 3 to 4 pound frying chicken. (It’s easier to roast a fryer, and they have less fat on them overall.)
- 1 apple, cut in four pieces
- The juice of one lemon
- 2 medium sweet potatoes, cut in 1-inch pieces
- 1 large red onion, cut in 1-inch pieces
- 6 cloves garlic, peeled
- extra virgin olive oil
- Salt and Pepper to taste
Instructions
- Remove chicken from package. discard neck and giblets. Rinse thoroughly under cold running water, both inside and out. Pat chicken dry with paper towels.
- Liberally season both the inside and outside of the chicken with salt and pepper. Place the apple slices inside the body cavity of the chicken and pour the lemon juice inside as well. Place chicken in the center of a baking sheet that has a cooling rack placed right-side up in the pan.
- Toss the potatoes, onions and garlic in a bowl with a few tablespoons of olive oil, some salt, pepper and a bit of nutmeg if desired. Arrange around chicken on baking sheet. Pour any remaining olive oil over the chicken.
- Insert a probe thermometer into the thickest part of the chicken thigh, making sure the probe is not touching any bones. (I generally slide the probe all the way through the bottom of the breast and into the thigh, just to be sure I’ve got the tip in the right spot.)
- Place chicken and vegetables in a 350° F oven and cook until the internal temperature of the chicken has reached 155 degrees. (You may have to peek inn on the veggies. If they look like they’re over-roasting, turn once.) Remove chicken from oven and cover loosely with two layers of aluminum foil. Allow to rest until the internal temperature reaches 165°F (Approximately 15 minutes)
- Remove thermometer probe, arrange chicken and veggies on a serving platter and enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 563Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 213mgSodium: 209mgCarbohydrates: 12gFiber: 2gSugar: 5gProtein: 55g
What I would have done differently had I thought of it at the time:
This recipe is just about as basic as it gets, but it is the perfect starting point for a myriad of other flavors and combinations. Try stuffing the chicken with rosemary sprigs, lemon, thyme and garlic. Not into that combination? Use onions and garlic. Don’t like garlic? Stuff the bird with citrus fruits and apples, then brush the skin with apple jelly 10 minutes before you pull it out of the oven to rest. Be creative!
Links to other recipes like this:
- The Best Roast Chicken, from Jaden’s Steamy Kitchen
- Roasted Garlic Chicken, from Elise at Simply Recipes
- How To Roast a Chicken, from the Amateur Gourmet
Kelly,
I was actually drooling over just the idea. Your pops made me want to cry, I want one so badly.
But cheesecake is the one substance that can render all of my superpowers useless. I’d not only be putting both of our cholesterol rankings in jeopardy, but I’d eat myself sick! I have no willpower whatsoever with cheesecake….
Now that looks YUMM!!! I have to say, a few weeks ago, I roasted a chicken without any internet, and my digital thermometer had a little chart on it that said 182 and I kept thiking “There is no way that is right!” so finally I listened to my instincts and took it out at 160. And it was great. Probably could have taken it out at 150ish (which is when I began thinking my chart was wrong).
And, gasp, discard the giblets! Delicious gravy… hello, I’m calling you… :)
http://feistyfoodie.blogspot.com/2008/03/roasted-chicken-stock.html
Yvo,
Like I said, this is just basic recipe. If you really want to make gravy, I have instructions for Turkey Giblet Gravy HERE. The recipe can easily be halved for use with chicken parts-n-pieces
Hey Jerry, that’s looking like a mighty fine bird. It’s one of our favorite things. I like the idea of the apple with it and have used apples with turkey, but not chicken. Sounds delish, and you’re right. The fryers are easy to pop in the oven. YUM! Sorry to hear you didn’t get to PoP with us this month. I think there’s a lot to be said for creating great recipes that are healthy. I know that’s what I started out doing, and have been thinking of heading back in that direction. Good luck to you both!
You are a lucky man being able to cook something that looks that delicious!
My ex-wife used to make a delicious roasted chicken. But, she’s gone (it was MY fault) and now I live with an older Italian woman (chiff0nade) who only knows how to cook pasta dishes.
That’s why I now weigh 437 pounds.
Great blog, by the way.
Knowing how to make a great roast chicken is one of the basics of good cooking, like making an omelet. Thanks for sharing your recipe.
Lydia,
The pleasure was all mine, dear! It actually surprised me when I discovered I had not posted one already.
(Note, I usually add a little curry to my salt and pepper. Not only does it give a great color, but the flavor is fantastic!)
Nice job. I roasted my first chicken a few weeks ago and it was pretty successful. I partially followed one recipe and cut out the backbone (which was a bit difficult), and then I followed Cook’s Illustrated and used butter underneath the skin, but olive oil on the outside. It was quite tasty, although a bit messy.
When roasting birds I usually brush the skin with honey dissolved in some lemon juice and garlic. delicious! And also stuff the inside with apples. Never followed a recipe and never used a thermometer either. The problem was that my results were as dry as sand because I heated the oven too high!
Great photo! Roast Chicken is my very favorite meal. I make it once a week. I always stuff mine with rosemary, lemon, onions and garlic. I just love the flavor combination and it makes for such a delicious gravy. Good call on the sweet potatoes, perfect!
Andy,
Butterflying the chicken in that manner can result in a great bird as well, and generally dramatically reduces cooking time. I prefer the whole-bird method simply because it allows me to stuff the bird with aromatics which add flavor to the finished product. I butterfly my Cornish hens, though.
afterthem,
Sounds fabulous! I use a variation of that and brush with honey and mustard on some occasions. It makes for a wonderful skin!
Madeline,
I don’t make this that often, but it’s always a crowd pleaser when i do. The problem is that we like it so much we tend to over eat, LOL!
I followed your recipe directions tonight, to great acclaim. Loved the intelligent tips, will try a few others! I know my family is looking forward to that :)
Andrea,
I’m so glad it worked out for you and your family. I hope some of our other recipes find their way to your table as well.
Hi sounds good… will try a combo of ur tips and commenters tips…. btw confit is a preserving process, not a cooking process.