Juicy & Flavorful: Mastering the Art of Whole Roasted Chicken Recipe

Introduction

Discover the secret to a juicy and flavorful whole roasted chicken with this simple, slow-roasting method. Perfectly seasoned and tender, this recipe brings out the best in a small whole chicken, making it an ideal centerpiece for any meal.

Ingredients

• 1 whole small chicken (about 4-5 lbs), cleaned of giblets
• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ cup room temperature butter

Instructions

1. Step 1: Preheat the oven to 250 degrees Fahrenheit. In a small bowl, mix together all the dry ingredients and set aside.
2. Step 2: Rinse the chicken and pat it dry thoroughly. Place it in a roasting pan. (Optional: Stuff the chicken with your favorite stuffing.)
3. Step 3: Rub the room temperature butter all over the chicken evenly. Sprinkle the dry seasoning mixture over the chicken to coat it thoroughly.
4. Step 4: Place the chicken in the oven and roast for 5 hours. Check the internal temperature regularly; it should reach at least 160°F to ensure it’s fully cooked.
5. Step 5: Every hour, turn the pan to promote even cooking. After 2 hours, begin basting the bird with the pan juices, brushing gently to encourage an even, golden-brown skin.

Tips & Variations

• For extra flavor, try rubbing the chicken under the skin with butter and herbs before seasoning the outside.
• If you prefer a crispy skin, increase the oven temperature to 425°F for the last 10-15 minutes of roasting.
• Use fresh herbs like rosemary or sage in place of dried thyme for a more aromatic finish.
• Stuffing the chicken is optional, but can add moisture and flavor inside the bird.

Storage

Store any leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 15-20 minutes, to maintain moisture and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a larger chicken for this recipe?

Yes, but cooking times will increase. Use a meat thermometer to ensure the internal temperature reaches 160°F or higher for safe consumption.

Why is the chicken roasted at a low temperature for so long?

Slow roasting at a low temperature helps retain moisture, resulting in a very tender and juicy chicken while allowing the flavors to develop fully.

Juicy & Flavorful: Mastering the Art of Whole Roasted Chicken Recipe

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Learn how to make a juicy and flavorful whole roasted chicken with this easy-to-follow recipe. Seasoned with a blend of spices and slow-roasted at a low temperature, this method yields tender meat with perfectly browned, crispy skin.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 15 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Whole Chicken

• 1 whole small chicken (about 4–5 lbs, cleaned of giblets)

Seasoning

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

Other

• ¼ cup room temperature butter

Instructions

1. Preheat Oven and Prepare Seasoning: Preheat your oven to 250°F (120°C). In a small bowl, combine salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, and garlic powder. Mix these dry ingredients well and set aside.
2. Prepare the Chicken: Rinse the whole chicken thoroughly and pat it dry to remove all moisture. Place the chicken in a roasting pan. If desired, stuff the chicken with stuffing, though this is optional.
3. Apply Butter and Seasoning: Rub the room temperature butter evenly all over the entire chicken. Then sprinkle the prepared spice mixture evenly over the chicken, ensuring full coverage.
4. Roast the Chicken: Place the seasoned chicken in the oven at 250°F. Roast slowly for approximately 5 hours, periodically checking the internal temperature with a meat thermometer to ensure it reaches at least 160°F (71°C) to guarantee doneness and juiciness.
5. Turn and Baste Regularly: Every hour during roasting, turn the roasting pan to promote even cooking. After 2 hours, begin basting the chicken with pan juices every hour, gently brushing the skin to develop an even, golden-brown color and enhance flavor and moisture.

Notes

• Ensure the chicken is fully thawed before cooking.
• Use a meat thermometer to verify the internal temperature reaches a safe minimum of 160°F; the food will rest and rise to about 165°F afterward.
• Adjust seasoning quantities according to your taste preferences.
• Slow roasting at low temperature helps retain moisture and tenderizes the meat effectively.
• Basting enhances the flavor and promotes even browning but avoid opening the oven too frequently to maintain temperature.

Keywords: whole roasted chicken, slow roast chicken, juicy roast chicken, flavorful chicken recipe, oven roasted chicken