Perfect Whole Roast Chicken with Crispy Skin and Succulent Meat

Roasting a whole chicken can be intimidating, but it doesn’t have to be. A roast chicken is a great way to feed your family and have leftovers for the week including bones to make bone broth. Plus, it’s easy and affordable! Here I’ll share with you my recipe for perfect whole roast chicken that I’ve been using for years. With just a few simple steps, you too will be able to make a delicious roast chicken with crispy brown skin and juicy, succulent meat.

Start by gathering your Roast Chicken Ingredients:

1 x 4-6 pound whole chicken (preferably organic pasture-raised or higher welfare)

1 onion

1 bulb of garlic

olive oil, avocado oil, or coconut oil (unrefined, high temperature stable oil’s)

softened butter

sea salt and freshly ground pepper

1 lemon

a small bunch of fresh herbs such as thyme, rosemary, parsley, sage, bay etc.

Tips and Tricks:

• Placing onions under your bird will prevent it from sitting directly on the pan, and helps it to roast better and not stick. The onion also serves to add flavour to the chicken and the subsequent gravy.
• Put a piece of foil over the breast if it shows signs of becoming too brown.
• Insert a meat thermometer into the thickest part of the thigh to make sure meat is at least 160 degrees Fahrenheit before removing from oven.
• Covering the chicken with foil and a tea towel while is rests keeps it warm and makes the meat more succulent.

Perfect Roast Chicken step-by-step instructions:

To prepare your chicken

Step 1: Take your chicken out of the fridge 30 minutes before it goes into the oven — this helps ensure that it cooks evenly.

Step 2: Preheat your oven to 475°F (240°C).

Step 3: There is no need to peel your onion just slice it into wedges. The skin on the onion gives the added benefit of a richer color to your gravy, as well as providing added vitamin A, C, E and numerous antioxidants.

Step 4: Leave skin on garlic and simply slice entire bulb in half.

Step 5: Pile the chopped onion into the middle of a deep roasting pan and drizzle with oil.

Step 6: Sit the bird, breast side up, on top of the onion wedges.

Step 7: Cut the lemon into halves and put inside the cavity of the bird along with the tied fresh herbs and halved garlic bulb.

Step 8: Tie legs together with kitchen string to keep the bird in a compact shape and retain more moisture.

Step 9: Gently pull back the skin over the breasts and spread the softened butter under the skin over the flesh. Rub a little butter over the top of the bird including the legs. Rub oil of choice all over the bird and season generously with salt and pepper on both sides.

To roast your chicken

Step 1: Slide your prepared chicken into the preheated oven.

Step 2: Turn the heat down immediately to 400°F (200°C) and cook the chicken allowing 20 minutes per pound (450 grams)

Step 3: Baste the chicken half way through cooking and if the pan looks dry add a splash of water to stop the onion from burning.

Step 4: When cooked, take the pan out of the oven and transfer the chicken to a board to rest for about 10 minutes.

Step 5: Cover it with a layer a foil and a tea towel and put it aside while you make your gravy.

Perfect Gravy step-by-step instructions:

To make your gravy

Step 1: While your chicken is resting, make gravy using the meat juices, some bone broth or stock and the onions you roasted the chicken over!

Step 2: Using a spoon, carefully remove 90 percent of the hot fat from the pan by angling it away from yourself and scooping off the fatty layer that settles on top.

Step 3: Put the roasting pan on the stovetop over a high heat and start to reduce the drippings to a thick concentrate while gently scraping and releasing any roasted on particles from the pan. This is the flavor!

Step 4: Meanwhile add about 1 pint of bone broth or chicken stock to a jar along with a tablespoon of plain flour. Shake to combine ensuring there are no lumps of flour remaining.

Step 5: Slowly pour broth and flour mixture into pan all the while stirring to combine the concentrate and liquid addition.

Step 6: Bring to a boil then reduce heat to a simmer for about 5 minutes or until desired consistency.

Step 7: Season to taste with salt and pepper

To serve your gravy

Place a large mesh strainer over a pyrex measuring jug or medium sized bowl

Put your gravy through the strainer to remove bits of chicken and roast onions. Discard what is left behind.

You are now left with a smooth, rich gravy that you can decant into a gravy boat and serve along side your perfectly roasted chicken for an unforgettable meal!

Now you know how to roast the perfect whole chicken! Start by selecting high-quality organic pasture-raised poultry if possible because it makes all of difference when it comes to flavor and texture – plus you’re supporting sustainable farming methods which is always good too! Make sure to take your bird out of fridge 30 minutes before cooking and preheat oven at least 15 minutes before roasting starts so that bird cooks evenly throughout – this will help ensure crispy skin while keeping meat moist and succulent! Don’t forget about making gravy either – add some extra flavor by adding herbs too if desired! Enjoy!

What side’s go well with roast chicken?

• Roast potates
• Mashed Potatoes
• Roasted veggies with garlic, such as broccoli or brussel sprouts
• steamed veggies such as carrots, broccoli, corn, peas