Roasted chicken is a kid, family, and crowd-friendly. If seasoned and prepared very well, it comes out juicy and tender. It doesn’t take time to be prepared but takes a longer time to be cooked. The roasted chicken leftover can be used in another dish, store in a refrigerator or stored in a freezer; it’s freezer friendly.
You can add any veggies of your choice and any herbs you want. The cooking time for roasted chicken depends on the size (how big and the type). Roasted chicken only requires a few ingredients, lemon, herbs salt, and pepper. I know some people are used to seasoning cube (Knorr, Maggi…), Roasting a chicken doesn’t require a seasoning cube but it could be added.
Before seasoning, make sure the chicken is completely dry and make sure it rests before carving.
- 1 (5 pounds) Whole Chicken
- 6 Potatoes, peeled and cut
- 1/4 Cup Butter, melted or Oil
- 1/2 Lemon (optional)
- 3 Tablespoon Oregano
- 1 Tablespoon Italian seasoning
- 1 Tablespoon Rosemary
- 1 Tablespoon Onion powder (optional)
- 1 Tablespoon Seasoning Cube (optional)
- Garlic (optional)
- Salt and pepper
Preheat oven to 450 degrees F. Clean the chicken and remove the giblet inside the chicken. Pat dry make sure the chicken is properly dried with paper towels.
In a small bowl, mix all the ingredients except the carrot and potatoes (or any veggies you're using).
Rub the mixture inside and out of the chicken generously, under the skin, make sure you pay attention to the drumstick and breast area very well. Place the carrot and potatoes in the roasting pan and sprinkle some herbs, salt, and pepper on them.
You put some of the carrots and potatoes inside the chicken. If you are using lemon, onion, and garlic this is the time to put inside of the chicken. Put the chicken on the roasting pan and tie with the kitchen twine.
Roast the chicken for about 15 minutes in the preheated oven and reduce the oven heat to 400 degrees and let the chicken roast for about 60 -75 minutes more. Don't forget the cooking time depends on the size of the chicken.
While the chicken is roasting baste the chicken with the oil dripping from it. When the time is up, check the chicken if it's done, by inserting a thermometer into the thigh area, if it reads 165 degrees F it's done, if you don't have a thermometer use a knife and cut through in between the breast and thigh to check if it cooks through, if the juice is clear it's done, if not continue cooking it.
When the chicken is done remove from the oven and let it rest for about 15 minutes, before cutting or carving.
Serve and enjoy.
Notes: The size of the chicken and how effective the oven is are factors to the cooking time, also you can use make the recipe as you like, use whatever suits your taste.