Oven Roasted Whole Chicken

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Oven Roasted Whole Chicken makes a wonderful Sunday dinner! By brining the chicken prior to cooking, you guarantee a tender and tasty result.
A perfectly roasted chicken is the ultimate Sunday dinner. With my recipe, you’ll find all the hints and methods to prepare a delicious and moist bird that will impress at your next family gathering.

The Secret to Moist Chicken: Brine It Well.

If you’ve spent some time on my blog, you’ll know that I’m very fond of brining chicken. Brining means soaking the chicken in a mixture of salt and water.

Do you recall learning about osmosis in school?

That’s what’s occurring here. The salt water solution moves through the chicken’s membrane, leaving you with a more juicy and flavorful bird.
This brine consists of water, salt, brown sugar, garlic, peppercorns, and herbs.
You should brine the chicken for at least four hours or, even better, overnight.
To make sure the meat is not overly salty, rinsing the chicken after brining is essential.
To prevent any bacteria from spreading in the kitchen, I prefer to drain the brine from the bag and then fill it with fresh water to cover the chicken before draining it again.
Alternatively, you can let water trickle from the faucet to avoid splashing. Regardless of which method you choose, remember to clean and sanitize your sink and the nearby area when you’re done.

What ingredients will you need?

WHOLE CHICKEN:

For this recipe, a chicken weighing between four to five pounds is ideal. Don’t forget to take out the giblets inside before cooking. You can throw them away or freeze them for later use in chicken stock.

WATER

LEMON:

Cut it in half to place inside the chicken’s cavity.

WHOLE GARLIC HEAD:

Halved as well, and also inserted into the cavity of the chicken.

SALT:

Kosher salt works best for this recipe.

BROWN SUGAR:

This adds a hint of sweetness.

HERBS:

Use any herbs you enjoy. In this recipe, I have dried oregano, parsley, rosemary, thyme, and bay leaves.

TIP:

Avoid using ground dried herbs, as they may turn the brine and chicken a greenish hue.

GRANULATED GARLIC:

I favor granulated garlic because of its texture; it tends to stay clump-free compared to garlic powder.
However, if garlic powder is what you have, feel free to use that. Avoid garlic salt.

WHOLE BLACK PEPPERCORNS:

To add a pinch of heat.

BUTTER:

Melted butter is brushed over the chicken, helping the skin achieve a beautiful golden color and ensuring the crispy skin that everyone adores.

Step by Step Instructions:

STEP 1:

Create the brine. Mix 1 quart of water with the salt and sugar. Heat it just until the salt and sugar are completely dissolved.
Then add in oregano, parsley, thyme, rosemary, granulated garlic, peppercorns, and bay leaves. After removing it from the heat, stir in another quart of cool water. Let the brine cool down to room temperature.

STEP 2:

Put the chicken inside a resealable plastic bag or another non-reactive container, then pour the brine over the chicken. Seal the bag and place it in the refrigerator for four hours or overnight.
Pouring brine over the chicken.

TIP:

I prefer to put the chicken and its bag inside a large bowl before adding the brine. This provides stability and collects any leaks from the bag.

STEP 3:

Throw away the brine. Gently rinse the chicken and dry it with paper towels.

STEP 4:

Stuff the inside of the chicken with a halved lemon and a garlic bulb also cut in half. Coat the chicken with melted butter.

STEP 5:

Generously season with salt and pepper. Use kitchen twine to secure the chicken legs together and tuck the wing tips under the body. This will help to prevent them from getting burnt.

STEP 6:

Position the chicken in a roasting pan or on a baking sheet with edges. Roast the chicken at 425 degrees for 1 to 1. 5 hours, or until it’s fully cooked and the juices run clear. The chicken is done when a meat thermometer placed in the thickest part of the thigh reads 165 degrees.
If the skin starts to darken too fast, loosely cover it with aluminum foil. Let the chicken rest for 5 to 10 minutes before carving.

TIP:

Allowing meat to rest before cutting is crucial. This allows the juices to spread throughout the meat, keeping it moist.
By following this method, you will achieve a wonderfully crispy oven-roasted chicken. Even the breast, which I often find dry, turns out juicy! Your family will surely enjoy it as much as mine does.

Oven Roasted Whole Chicken

Crispy Oven Roasted Whole Chicken makes for a perfect Sunday dinner! Brining the chicken beforehand guarantees a juicy and flavorful bird.
Prep Time 4 hours 10 minutes
Cook Time 1 hour
Total Time 5 hours 10 minutes
Course Main Dishes
Cuisine American
Servings 6 Servings
Calories 641 kcal

Ingredients:

• ▢1 whole chicken weighing 4 – 5 pounds
• ▢2 quarts water
• ▢1/2 cup kosher salt
• ▢1/4 cup brown sugar
• ▢1 tablespoon dried thyme
• ▢1 tablespoon dried rosemary
• ▢1 tablespoon whole black peppercorns
• ▢1 teaspoon dried oregano
• ▢1 teaspoon dried parsley
• ▢1 teaspoon granulated garlic
• ▢2 – 3 bay leaves
• ▢1 lemon, cut in half
• ▢1 bulb of garlic
• ▢2 tablespoons melted butter

Instructions.

1. ▢ Prepare the brine by mixing 1 quart of water with salt and sugar.
   Heat it just enough for the salt and sugar to melt.
   Add oregano, parsley, thyme, rosemary, granulated garlic, peppercorns, and bay leaves. Take it off the heat and stir in another quart of cold water.
   Let the brine cool until it reaches room temperature.
2. ▢ Put the chicken inside a zip-top plastic bag or another safe container and pour the brine over it.
   Seal the bag and place it in the refrigerator for four hours or overnight.
3. ▢ When you are ready to cook, set the oven to 425 degrees.
4. ▢ Throw away the brine and carefully rinse the chicken, then pat it dry.
5. ▢ Fill the inside of the chicken with a halved lemon and a whole head of garlic, also cut in half.
   Brush melted butter over the outside of the chicken.
6. ▢ Generously add salt and pepper to season the chicken.
   Use kitchen twine to tie the chicken’s legs together and tuck the tips of the wings beneath the body to prevent them from burning.
7. ▢ Put the chicken in a roasting pan or on a baking sheet with edges.
   Roast it at 425 degrees for 1 to 1 and a half hours until it is fully cooked and the juices are clear. The chicken is ready when a meat thermometer in the thick part of the thigh shows 165 degrees.
   If the skin begins to brown too much, cover it loosely with aluminum foil.
8. ▢ Cook the chicken at 425 degrees for 1 to 1 and a half hours or until it is cooked through and the juices run clear.
   The chicken is done when a meat thermometer in the thickest part of the thigh reads 165 degrees. If browning happens too quickly, cover it loosely with aluminum foil.
9. ▢ Let the chicken rest for 5 to 10 minutes before slicing.
10. Nutrition information is meant for general guidance only.

Nutrition

Calories: 641kcal
Carbohydrates: 8. 2g
Protein: 87. 9g
Fat: 26. 5g
Saturated Fat: 8. 7g
Cholesterol: 279mg
Sodium: 9730mg
Fiber: 1g
Sugar: 6g.