Kitchen, Uncategorized

Classic Roasted Whole Chicken


A tender, juicy, roasted chicken with crispy skin is something everyone should know how to cook. I love roasting chickens because I can use them for so much more than just serving the chicken as-is. I like to shred the chicken and mix it with BBQ sauce, use some chicken for stir-fry, shred it up for soup, use the bones for broth, the possibilities are endless! So, I am going to share with you all how in my opinion, I make the best roast chicken.


Always use good quality meat. It really makes a difference. Due to my strict diet, I only eat meat from Rehoboth Ranch in Greenville, TX. They are pasture raised and fed an all natural diet. I put my chicken breast side down in a roasting pan. I sprinkle pink salt, black pepper, garlic powder, and here is the secret to my recipe: a drizzle of olive oil. To me, the little bit of olive oil mixes with the fats in the meat and contributes to it being juicy, and almost tastes buttery.


I cover my roasting pan with foil, and cook on 350 degree heat in the oven for an hour and a half. Then I uncover the pan, and roast the chicken for another hour ( or until the skin is crispy and the breast is white when cut into.) When the chicken is done, I set it on the stove to settle for about 15 minutes. After all of that, you should have a perfectly roasted chicken.


Tonight, I paired the chicken with some russet potato baked french fries, and some homemade barbecue sauce.


Enjoy! Let me know what your favorite meals using a whole roasted chicken are!