How to Make an Easy Roasted Chicken

OH HI IT’S ME making you a scrumptious, crispy, easy roasted chicken like just right ol’ Betty Crocker (who doesn’t if truth be told exist btw. That’s right everyone… BC is a made up girl. It’s okay regardless that, I’ll be your real deal cooking guide!
First, let’s start with a whole roasted chicken!

roasted chicken in a skillet

I do know it kind of feels rather intimidating when you’ve never roasted a chicken sooner than, but it surely’s somewhat easy and easy to do. Just slather it with slightly melted butter. Add some garlic, salt and pepper. Add contemporary herbs for those who’re fancy. Maybe some potatoes, onions and carrots on the bottom? Perfection.

Bake it for 1 hour. Then wait some other part hour and let those juices soak in. Cut, or simply dig in a pull apart the meat for your favourite recipes. It’s cheap and DAMN GOOD.

roasted chicken in a skillet

I make this recipe once every week as a result of entire chickens are moderately reasonably priced. We either devour it as is paired with quite a lot of sides, shred it to installed recipes, or my husband will devour it on his daily lunch sandwiches.

I'm hoping you're keen on this educational. If there’s the rest you’d love to see me make on a video, leave a comment under — I like hearing from you!

roasted chicken with carrots and herbs in a skillet

Watch the video below to see how to make an entire roasted chicken, make a decision how you’ll use it and enjoy.

See how to make a complete roasted chicken:

whole roasted chicken with carrots in a skillet

Side dishes to pair with the roasted chicken:

One Pot Moroccan Chickpea Quinoa Salad

The Best Creamy Garlic Slow Cooker Garlic Mashed Potatoes

Vegan Curried Broccoli Chickpea Salad

Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese

Spicy Maple Roasted Brussels & Butternut Squash with Crispy Bacon

Maple Glazed Carrots with Goat Cheese & Pistachios

Sesame Garlic Roasted Asparagus

Saucy Stovetop Thai Green Beans

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

Ways to use leftover roasted chicken:

Butternut Squash Green Chile Chicken Soup

The Best Chicken Soup You’ll Ever Eat

4 Healthy Meal Prep Salads

Golden Turmeric Chickpea Chicken Soup

Chicken Kale Waldorf Salad with Avocado & Goat Cheese

Crunchy Rainbow Thai Peanut Wraps

Golden Coconut Chicken Lentil Soup

Lightened Up Chicken Pot Pie

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous

Healthy Pumpkin Seed & Avocado Pesto Chicken Salad Sandwiches

Cheesy BBQ Chicken Stuffed Zucchini Boats

How to Make an Easy Roasted Chicken

5 from 17 votes

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Learn how to make a delicious and easy entire roasted chicken. You only a need a few components, a excellent roasting pan or skillet and a little over an hour! Makes juicy meat that's best possible for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.

  • 1 (3-4 pound) younger chicken without giblets, preferably organic
  • 2 tablespoons melted butter
  • 3 cloves garlic, minced
  • Freshly floor salt and pepper
  • Optional: 1 teaspoon each of clean thyme and diced fresh rosemary
  • 3 medium carrots, sliced
  • 1 white or yellow onion, chopped
  1. Preheat oven to 450 levels F. Remove chicken from packaging and discard giblets if there are any. Place chicken in a roasting pan or skillet with the carrots and onions. Pat the chicken dry with a paper towel.

  2. Add melted butter and minced garlic to a small bowl; upload contemporary herbs to the butter if you're the usage of. Brush in every single place the chicken pores and skin and beneath. Season generously with freshly flooring salt and pepper. 

  3. Bake within the oven for 1 hour to 1 hour and quarter-hour, basting the chicken with pan juices midway in between. Chicken is done when a meat thermometer reads a hundred and sixty levels F when inserted into the thickest part of the chicken breast.

  4. Allow chicken to leisure for 15-Half-hour sooner than reducing into. If you are shredding chicken or using for later, I recommend ready an hour, or till the chicken is completely cool. Serves 4-6 and will make about 5 cups shredded chicken, maybe extra!

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