Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.
Garlic butter marinade - In a bowl, combine all marinade ingredients. Fill half the marinade under the skin over the breast (see video). Spread the remaining over the chicken. Then, pour the oil over and rub it all over the chicken. Pro tip - Adding butter under the skin will keep the breast moist and tender. The oil will prevent the butter from burning.
Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss or tie the chicken legs and tuck the wings under. Set aside.
In a cast-iron skillet place slices of onion, lemon, half a garlic bulb, rosemary, and thyme. Season with salt and pepper.Pro tip - We add veggies in the skillet to elevate the chicken this encourages the circulation of air all around the chicken, so it will roast not stew in its juices.
Place the chicken on the veggies in the skillet, breast side up. Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 – then reduce temperature to 165°C / 325°F Gas Mark 3
As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, reduce temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.
Remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Serve with pan juices.Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.
Carve and serve with pan juices.
Weigh the chicken so you can calculate the baking time.
Pat dry the chicken before you marinate. Time permitting, leave the chicken uncovered in the fridge for 8 hours. The fridge does a great job of drying the skin.
Thaw the chicken well before cooking. Chilled chicken results in uneven roasting.
Leave the skin on when roasting the whole chicken even if you are not going to eat the skin. The skin prevents the meat from drying out and overcooking. Remove excess fat as much as you can.
Loosen the skin of the chicken on the breast this will allow you to add as much seasoning as possible. Use butter, spices or herbs on the breast as this prevents the breast from drying out.
Always season the chicken generously, perhaps a little more than you think it needs. And don't forget to season the cavity.
If you can, tie/truss the chicken or at least tie the legs and tuck the wings under this makes for a better presentation.
Use a cast-iron skillet, Dutch oven, or roasting pan to make roast chicken. All work. The trick is to prop the chicken on a few cut veggies like onions and root veggies. This helps air circulate all around the chicken.
When baked, always tent the chicken and let it rest for at least 15 minutes. This lets all the juices settle in the meat. If you cut too soon the juices will flow out and the chicken will be dry.
Invest in a meat thermometer, these are very inexpensive these days. A meat thermometer takes the guesswork out of any roast and is the best way to know if the chicken is cooked perfectly. Also, you don't need to open the oven too oven to check for doneness.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you