How to Make a Simple Roast Chicken
I love to make a Roast Chicken – and if it were up to me, I would probably roast a chicken every day! But I think my family might like a little more variety for dinner. 😉 But even so, no one objects when I bring a Roast Chicken to the table encased in a crispy skin that—when sliced—reveals moist and delicious meat inside.
Leftovers Make Great Bone Broth
A Roast Chicken provides a warm and comforting meal and also makes for wonderful leftovers. But best of all is the carcass that’s left over! Why? Because you can use that carcass to make the most flavorful and nutritious Chicken Bone Broth for pennies a jar. And once you master making Chicken Bone Broth, be sure to check out my video for how to make Beef Bone Broth where I share the best bones to use to create a rich and gelatinous broth.
Learn How to Make Chicken Bone Broth
So be sure to watch the video to learn how to make a Simple Roast Chicken with crisp skin on the outside and tender, juicy meat on the inside! 🙂 And then check out my other video that will show you how to make Chicken Bone Broth with the leftover carcass…and learn about the secret ingredient that I add to make the best bone broth you’ve ever had!
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I look forward to having you join me in my Texas Hill Country Kitchen!Love,
How to Make a Simple Roast Chicken
- 1 Five pound Chicken
- 1 tablespoon Salt Divided
- 1 teaspoon Black pepper Divided
- 1/2 teaspoon Red pepper flakes Divided (Optional)
- 1 teaspoon Dried mixed herbs Divided (Optional)
- 4 tablespoons Unsalted butter Melted (Optional)
- Pre-heat the oven to 350°F
- Salt the chicken cavity (the inside of the chicken) with 1 teaspoon of the salt along with a 1/2 teaspoon of the black pepper. If using, add 1/4 teaspoon of the red pepper flakes and 1 teaspoon of the dried herbs to the cavity of the chicken.
- Bend the wing tips of the chicken underneath the body of the chicken and tie the legs together with kitchen twine. This is a quick and easy way to “truss” a chicken without actually tying the entire chicken with twine.
- Using a pastry brush, brush the exterior of the chicken with the melted butter, if using.
- Sprinkle with the remaining salt and pepper, along with the pepper flakes and dried herbs, if using.
- Place the roasting pan with the chicken into the oven and roast the chicken for 20-25 minutes per pound until the temperature of the thigh reaches and internal temperature of 185 °F. You can test this by using a cooking thermometer.
- Once the internal temperature of the thigh reaches 185 °F, remove the roasting pan with the chicken from the oven. Allow the chicken to rest in the roasting pan for 10 minutes. After 10 minutes, transfer the roasted chicken to a serving platter. Carve and serve.
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