WHOLE ROASTED CHICKEN RECIPE
The oven-roasted chicken is a timeless classic of Italian cuisine, loved for its simplicity and irresistible flavor. Not surprisingly, October 2nd has been designated as Roast Chicken Day, a testament to its popularity. In this recipe, I’ll guide you step by step in preparing a perfect oven-roasted whole chicken with tips and tricks for juicy meat and crispy skin.
The key to a mouthwatering roast chicken lies in the marination and cooking. I’ll reveal the secrets for an aromatic marinade made of garlic, herbs, and spices that will enhance the chicken’s flavor. You’ll also learn how to adjust oven times and temperatures based on the chicken’s size for even and error-free cooking.
You can accompany your oven-roasted chicken with potatoes, grilled vegetables, or a fresh salad, creating a complete and delicious meal. Furthermore, I’ll provide useful advice on how to clean and carve the chicken, and suggest some marinade variations to customize the recipe according to your taste.
Whether you’re an expert cook or a beginner, this guide will allow you to prepare a perfect roast chicken that will delight all your diners. And maybe, you’ll celebrate the next Roast Chicken Day in style!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 301.83 (Kcal)
- Carbohydrates 3.42 (g) of which sugars 0.11 (g)
- Proteins 32.14 (g)
- Fat 18.21 (g) of which saturated 6.03 (g)of which unsaturated 11.70 (g)
- Fibers 1.30 (g)
- Sodium 750.96 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.2 lbs chicken (whole)
- 0.35 oz coarse salt
- 2 cloves garlic
- 2 leaves bay leaf
- 1 tsp oregano
- 2 sprigs rosemary
- 5 leaves sage
- 1 pinch black pepper (optional)
- as needed extra virgin olive oil (to massage the chicken)
Tools
- Bowl
- Mixer
- Baking Pan
PROCEDURE
First, the chicken needs to be tied to maintain its shape during cooking. Do this by taking an oven-safe elastic and wrapping it around the end of the legs, then extend and wrap it behind the chicken’s breast to keep it secure.
Place in a mixer: bay leaf, coarse salt, sage, rosemary, fresh oregano, and 2 peeled garlic cloves. Blend everything, then transfer the mixture to a small bowl. Take the tied chicken and place it in a baking dish, then massage the entire surface with extra virgin olive oil to help the spice mix adhere. At this point, cover it with the aromatic blend and gently massage to let it absorb. Also insert a little aromatic blend inside the chicken.
Cook the chicken in a preheated static oven at 350°F (approximately 180°C) for about an hour, occasionally basting it with its cooking juices. After 30 minutes (of the total 60 minutes), take it out of the oven and turn it over to ensure even cooking on both sides. Continue for the remaining 30 minutes, always basting it occasionally with its juices. When it’s cooked (if you have a thermometer, the internal meat temperature should be around 162°F or 72°C), remove it from the oven and serve hot.
STORAGE
Once cooked, the roast chicken can be stored in a container in the fridge for an entire day. If you want to make leftover chicken even tastier, you can prepare a CAESAR SALAD (recipe link HERE), the famous American salad made with roast chicken, croutons, parmesan, and bacon dressed with Caesar sauce.
ADVICE
CHICKEN: The chicken can be “free-range” or the classic one you find in the butcher or supermarket. Make sure, however, to choose a good chicken with firm meat and not too lean.
COOKING TIMES: The cooking times of the recipe are based on a chicken weighing about 2.2 lbs (1 kg). Obviously, these change depending on the chicken’s weight. If you use a larger chicken, such as one weighing 3.3 lbs (1.5 kg), you will need to consider 1.5 hours of cooking and also increase the salt (15 g) and aromatic herbs.
VARIATIONS: If you want an even more succulent result, you can insert small pieces of butter under the skin, trying to keep it as intact as possible to prevent the meat from drying out during cooking. Another method is to inject the chicken with melted butter, especially in the breast, using a syringe.
TYPES OF MARINADES FOR OVEN CHICKEN:
Marinating is a fundamental step for the success of the whole roasted chicken as it enhances the flavor, giving the meat an aromatic taste. You can choose which flavors to use based on your personal taste or the aromatic note you want to achieve. The most traditional choice is thyme and rosemary, but if you love intense and spicy flavors, you can opt for paprika, garlic, and chili pepper. For an oriental taste, try curry or a marinade made with ginger, soy sauce, and lime.
HOW TO MARINATE THE CHICKEN
First of all, of course, you need to prepare the marinade with the spices and aromas you have chosen and then add a generous amount of extra virgin olive oil, salt, and pepper. Then the chicken should be placed in a baking dish and covered with the marinade, making sure to thoroughly coat all the meat. You can also massage the chicken to help the absorption of the aromatic mix. It is advisable to let the chicken rest in the marinade overnight in the fridge.
HOW TO CLEAN A WHOLE CHICKEN
Start by cleaning the chicken externally, removing all remaining feathers on the skin by bringing the chicken close to a flame and burning them off, then remove them with kitchen tweezers. Next, you need to remove the gland found at the chicken’s end. Also, ensure the chicken is clean inside, and rinse it well under tap water, both inside and out. After washing, dry it well with kitchen paper, also inside.
HOW TO CUT A WHOLE CHICKEN
If you prefer cooking the chicken in pieces rather than whole but don’t know how to handle a whole chicken, don’t worry, I will now explain how to clean and cut a chicken in a few simple steps. Cleaning and cutting the chicken does not require special skills, just some rules and a little practice. First, wash the chicken under cold running water, including the inside, then blot it dry with kitchen paper and pass it over the stove flame to remove any feather residue. Now proceed to cut: a properly sectioned chicken is divisible into 8 parts: 2 wings, 2 thighs, 2 breasts, and 2 halves of the rib cage. With a sharp carving knife, remove the tail and the fat around the cavity. Proceed by cutting both wings at the joint of the breast, if you wish, you can remove the outer part of the wings. Stretch one thigh outward slightly and place the knife at the joint, then gently cut through the skin and firmly thrust the knife through. Pulling the thigh with your hand, continue cutting along the back until the thigh is completely detached. Proceed in the same way with the other thigh. At this point, move to the chicken breast, separate it with the knife from the rest of the chicken, and divide it into two parts. Now the cut chicken is ready to be cooked!
CURIOSITY
Did you know that since 2021, ROAST CHICKEN has even been given a specific day on the calendar to celebrate it? It falls on October 2nd each year and is called “Roast Chicken Day.” On this occasion, chefs, influencers, and bloggers compete to post photos and recipes of the best versions of roast chicken. The reason for this “celebration” stems from statistics that show it as the second most loved main course by Italians. Are you part of this group too?
FAQ (Questions and Answers)
How to clean and cut a whole chicken?
Cleaning and cutting the chicken does not require special skills, just some rules and a little practice. First, wash the chicken under cold running water, including the inside, then blot it dry with kitchen paper and pass it over the stove flame to remove any feather residue. Now proceed to cut: a properly sectioned chicken is divisible into 8 parts: 2 wings, 2 thighs, 2 breasts, and 2 halves of the rib cage. With a sharp carving knife, remove the tail and the fat around the cavity. Proceed by cutting both wings at the joint of the breast, if you wish, you can remove the outer part of the wings. Stretch one thigh outward slightly and place the knife at the joint, then gently cut through the skin and firmly thrust the knife through. Pulling the thigh with your hand, continue cutting along the back until the thigh is completely detached. Proceed in the same way with the other thigh. At this point, move to the chicken breast, separate it with the knife from the rest of the chicken, and divide it into two parts. Now the cut chicken is ready to be cooked!
Roast chicken: is it eaten with hands or a fork? What does ETIQUETTE say
According to a Doxa survey, 53% of respondents eat roast chicken with their hands, especially if they are at home with family, but the other half of consumers would be willing to do so if Etiquette authorized it. Well, there’s good news for them: the Italian Academy of Etiquette has recently rewritten the rules for enjoying roast chicken without cutlery. It would be allowed to eat chicken with your hands as long as you are in informal settings: yes at home with friends, but better not in a high-end restaurant.
Roast chicken: is the skin bad for you?
How many of us, as children, were told to discard the skin from the rest of the chicken because it is “bad for you” or “fatty,” even though it is the tastiest part, especially when crispy? But is it really so? Is chicken skin bad or just a false belief? The answer is “MAYBE”! Much depends on how the chicken is cooked: if we use an excessive amount of oil, the skin will absorb a significant portion. A lighter cooking method, such as on a rotisserie, would allow us to consume the contentious skin, provided it’s done in moderation. Occasionally, under certain conditions, it’s okay.
What is the perfect pairing with Roast Chicken?
Surely one of the perfect pairings with roast chicken, at least in the collective imagination, is with potatoes, although from a nutritional point of view, it would be preferable to use another side dish, perhaps vegetables. In any case, go for Roast Potatoes with Chicken because, as always, everything depends on quantities and the cooking method. Perhaps opt for healthier, lower-calorie Steamed Potatoes rather than those Baked!
