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If you’re always roasting chicken and it keeps coming out dry, I’ll show you how best to roast a whole chicken in 3 easy steps. This post is for you – the home cook who wants to broaden your cooking knowledge.
With some simple ingredients and old-school cooking techniques that I’m showing you, you’ll become a chicken roasting master in no time! There are so many whole chicken recipes out there, I’m giving you the best one!
You can use the recipe I’ve provided below as a guideline or baseline to start creating something with your own personal touch. Then you’ll really know how best to roast a whole chicken and a master chicken roaster and morph into the dinner party legend!
I’ve put together the best tips and tricks, that I have used so many times to create a perfectly moist delicious roast chicken. You’ll need minimal effort to create something amazing for dinner tonight!
But the secret is getting the perfect texture on the outside and inside of your bird is not that easy and can be fraught with danger. Nothing worse than cutting into your roast chicken only to discover that it is dry and stringy!
Chicken is one of the most popular proteins around the world because it is a versatile and inexpensive source of protein.
We all love a good roast chicken. It’s one of my favorite go-to dishes to make for Sunday dinner, or anytime I want to make something easy and delicious.
Whether you’re entertaining family or friends, cooking dinner on a budget, or need something quick and healthy after work – there’s always room on the menu for this protein powerhouse!
I’ve been writing restaurant menus for decades and I’ve always put one or two chicken dishes on the menu. They can be cooked hundreds of ways and are neutral enough to take on just about any flavor profile.
Why do I put chicken dishes on restaurant menus? Because they sell! Chicken is popular more than ever today.
How Best To Roast A Whole Chicken, Follow These 3 Easy Steps
If you want to make sure your chicken is delicious and juicy every time, there are a few things to remember. Following these 3 steps on how to best roast a whole chicken that will rival any restaurant!
The 3 easy steps I’ve always used are all how you prepare your whole chicken before roasting – Stuffing, Larding, and Seasoning. The actual roasting of the chicken will take care of itself after you’ve done what I’m about to show you, so let us get into it. This is the best roast chicken recipe!
Stuffing Chicken Roast
When it comes to chicken stuffing, you can put just about anything inside the chicken cavity. Lots of cooks and even chefs forget about the inside of the chicken and only focus on the skin.
You can also use leftover cooked rice to make rice stuffing for your roast chicken, By adding stuffing into the cavity of your roast chicken before cooking, it does two things.
Macerating The Stuffing Ingredients
So, what is macerating the stuffing mean? Simply put it is marinating the stuffing before you put it inside the chicken cavity. Maceration is a professional chef’s technique to create complex flavor profiles Sounds interesting?
Using the maceration method – If you’re wanting to take your chicken stuffing to another universe, try macerating the stuffing ingredients.
- Cut up the onion, garlic, and any other vegetables, you want to add to your stuffing, heat a pan, and quickly sauté the vegetables. Deglaze with a splash of brandy, whisky, or sherry, cook off the alcohol and remove vegetables from the pan into a clean bowl.
- Cut up the fresh herbs, and any fruits, or nuts you want to add to your stuffing and mix this with the sautéed vegetables.
- Lastly, add a splash of Himalayan pink, a grind of fresh black pepper, and a drizzle of extra virgin olive oil, and mix everything together.
- Place it into a clean bowl, cover it with plastic wrap, and let it stand at room temperature for 12 to 24 hours, the longer the better.
What will happen is something truly magical all the ingredients will start in marinate and ferment to create this amazing flavor.
When the macerated ingredients are mixed with your rice or bread stuffing and stuffed inside your chicken when cooked the flavor will infuse into the chicken meat to produce a divine taste!
So next time you’re going to stuff a chicken try the maceration process, this will make you a legend and everyone will want to know what you put in your stuffing to make it taste fantastically amazing, trust me I’ve been there.
Roast Chicken And Stuffing
- 1 – 1 ¼ kg Whole Chicken
- 2 slices Bread - day old
- 1 small Onion brown - peeled and cut brunoise
- 5 cloves Garlic - peeled and crushed
- 3 sprigs Thyme - fresh, roughly chopped
- 3 sprigs Rosemary - fresh, roughly chopped
- 3 sprigs Sage - fresh, roughly chopped
- 1 tbsp Mustard - wholegrain
- 1 each Hens eggs
- ¼ cup Milk - full cream
- Himalayan pink salt and freshly ground black pepper
- drizzle Olive oil - extra virgin
Herb Butter For Larding
- 100 grams Butter - unsalted
- 2 sprigs Thyme - fresh
- 2 sprigs Rosemary - fresh
- 2 sprigs Sage - fresh
- Himalayan pink salt and freshly ground black pepper
- 1 tbsp Himalayan pink salt
- 1 tsp Freshly cracked black pepper
- 1 tsp Onion powder
- 1 tsp Garlic powder
- drizzle Rice bran oil
Making the Stuffing
- Prep the onion, garlic, and fresh herbs.
- Rip the bread into small pieces, place it into a bowl.Add the onion, garlic, fresh herbs, mustard, egg, milk, olive oil, Himalayan pink salt, and freshly ground black pepper.Mix well and leave to one side.
Larding The Chicken
- To make the herb butter mix the second measure of fresh herbs with the butter, Himalayan pink salt, and freshly ground black pepper, mix well.
- Ease the skin away from the breast with two fingers, do this on both sides of the chicken.Spoon the herb butter under the skin.
Stuffing And Seasoning The Chicken
- Press the stuffing into the cavity of the chicken.Mix the Himalayan pink salt, freshly cracked black pepper, onion powder, garlic powder, and rice bran oil together.Season the skin of the chicken.Cut two small slits into the 2 skin flaps around the cavity and cross the legs, so the drum stick knuckles slot into the slits.
- Place the trussed chicken into a baking tray and onto a trivet.Place into the oven. 1kg whole chicken will take 60 minutes to cook with the first 20 minutes cooked at 392ºF (200ºC) and the remaining 40 minutes will be cooked at 338ºF (170ºC).Unsure if your chicken is cooked? Use a temperature probe, the goal endpoint temp – 149 – 158ºF or 68 – 70ºC at the thickest part of the chicken.After cooking your chicken rest it for 10 – 15 minutes before cutting into it.
Serving Size: 120g Roast Chicken with Bread Stuffing
Calories 478 | Total Fat 24.7 g | Carbohydrates 13.1 g | Fiber 4.6 g | Protein 40.8 g | Iron 3.72 mg
Larding The Road To Juicy Roast Chicken
How to keep the roast chicken moist and juicy? So what’s the secret? There is no secret it’s all about adding what I like to call an insurance policy… Larding.
Larding is an old-school technique that can add a huge amount of flavor and moisture back into a chicken, making it super moist and delicious. It has been used for centuries by French chefs in order to keep their roasted meats from drying out and taste better.
Larding is where you add fat, butter, or lard into or under the skin of meat to keep it moist throughout the cooking process. Larding is a technique I still use today.
This method of larding may seem strange to some cooks but it can be very helpful if you are looking for a way to cook your whole chicken without drying out the meat.
The goal of larding meat is to add moisture and flavor by infusing the meat with flavored fat. As an added bonus, when you roast a larded bird, the skin on top will become crispy!
The most common form of larding a whole chicken is along the breastbone, either lengthwise or crosswise. Use your index finger to create an opening or pocket in the skin between two ribs on one side of the bird’s breastbone.
Then insert long, thin strips of bacon, pork lard, or even flavored softened butter, then do it again on the opposite side.
People think larding is a complicated drawn-out process, it is completely the opposite, it’s so easy to do and takes minimal effort but delivers an awesome outcome!
How To Keep Roast Chicken Moist
To keep your roast chicken moist, use a process called larding.
Larding your chicken is done by mixing fat or butter together with smashed garlic, and fresh herbs like rosemary, thyme, and sage. Place the mixture under the skin of the chicken before roasting,
This will keep your chicken juicy and moist and infuse wonderful flavor into the meat. You can experiment with ingredients to create your own flavorful infusion.
What Do You Rub Under The Chicken Skin
You can rub any seasoning combination under the skin of your chicken, you could have a rub that you’ve already used before or you could use a store brought rub, it’s up to you. This is a roast chicken rub I sometimes use under and on the skin, this will give you crispy skin roast chicken!
- 100 grams Soften butter
- Juice of 1 lemon
- 3 Smashed garlic cloves
- Fresh thyme finely chopped
- 1 tbsp Smoked paprika
Mix the softened butter, lemon juice, smashed garlic, finely chopped fresh thyme, and smoked paprika together. Spoon it under the skin around the breasts of your whole chicken before roasting.
This will keep the breast meat juicy and add some excellent flavor, which will impress everyone at the dinner table. Or you can rub garlic fresh herb butter under the skin to create the perfect garlic herb butter roast chicken.
Can You Prepare Roast Chicken In Advance
Absolutely! In fact, preparing your roast chicken in advance can help ensure that the skin will be crispy and that the whole chicken is flavorful and juicy.
Rubbing flavored butter under the skin, stuffing the whole chicken, seasoning the skin then placing it into your refrigerator is how best to roast a whole chicken.
Firstly rubbing flavored butter under the skin will protect the breast meat when cooking and keep it tender and juicy. Secondly stuffing the whole bird will add flavor from the inside and when cooking for a crowd will make it go further.
And lastly seasoning the skin will draw out any access moisture so when the fat renders down throughout the cooking process the skin will crisp up nicely. Follow these 3 simple steps in the morning, place the chicken in the refrigerator ready to put in the oven later that evening.
Seasoning Whole Chicken
Dry rubs and seasonings are excellent as they will contain salt which will help dry out the skin this is a great process to use if you’re going to smoke your chicken, and also will make the skin super crispy when roasting in the oven.
Seasoning chicken or any food for that matter is one of the basic fundamentals to cooking fantastic meals, to master the perfect roast chicken you will always need to season your chicken before cooking it!
I’m sure you’ve heard the old wives’ tale that says you should not salt meat before cooking it. But if you’re like me, and always season your chicken before cooking it, then this is for you!
It turns out there is some logic behind salting meat ahead of time. If applied correctly, seasoning the skin of your chicken with salt will help keep the juices inside, and also crisp the skin which is delicious.
This way, when it comes to slicing up your seasoned roasted chicken for dinner, it will beautifully preserve all those juicy flavors! Not to mention it will have an awesome flavor.
So don’t worry about salting too far in advance – just remember to wash your hands thoroughly after handling raw chicken.
A brilliant recipe for barbecued stuffed chicken is made easier than ever, the rice stuffing and serving idea takes it to the next level! Watch to the end you won’t be disappointed!
Easy chicken seasoning you can make at home
- ¼ cup Himalayan pink salt
- 2 tbsp Ground black pepper
- 2 tbsp Onion powder
- 2 tbsp Garlic powder.
Place all ingredients into an airtight container and shake to combine. Let stand so the spices can settle, and transfer into a dry rub shaker I got from Amazon.
How Do You Get The Rub To Stick To Chicken
The best way to get your rub to stick to the chicken is to make sure the chicken isn’t too wet. If it’s wet, pat it dry with paper towels until there are no signs of water left on the surface.
Brush some oil over the skin of the chicken before applying your rub or seasoning. If left for a couple of hours or overnight the rub will start to dissolve and penetrate into the skin.
Roast Chicken Recipe To Sucess
Roasting your whole chicken – Now that you’ve stuffed, larded, and seasoned your whole chicken, you’re on the way to learning how best to roast a whole chicken.
The last step is how to roast the perfect chicken! Sadly I’ve seen so many people make the mistake of cooking their chicken for hours on end, literally killing it twice!
They’re so worried that they’re going to undercook the chicken that they end up overcooking the poor bird, and an overcooked bird is a dry and stringy chicken that no one will enjoy.
If you are unsure about the temperature at that your chicken should be cooked, you should invest in a digital meat thermometer.
Here is a roast chicken temperature guideline that adds to your knowledge of how best to roast a whole chicken. If you’re unsure of the temperature
|Chicken Size kg/lb||Cooking Time|
|1kg (2.2lbs)||60 mins|
|1.5kg (3.3lbs)||1 hr 20 mins|
|2kg (4.4lbs)||1 hr 40 mins|
|2.5kg (5.5lbs)||2 hrs|
|3kg (6.6lbs)||2 hrs 20 mins|
|3.5kg (7.7lbs)||2 hrs 40 mins|
|4kg (8.8lbs)||3 hrs|
Roasting the perfect chicken should be the staple of any home cook. The perfect roast chicken is a dish that everyone has their own way of making. From the seasoning and spices to what kind of stuffing you use, there are many variables in play when it comes to cooking this classic Sunday dinner.
I’ve found that with some simple ingredients and old-school techniques, anyone can learn how best to roast a whole chicken every time!
With my tips and tricks as your baseline or guidepost, feel free to get creative by adding different seasoning combinations or trying different ways of roasting – like using a barbecue instead of your oven.
With practice, you’ll soon be able to show off these skills at family dinners while having all eyes on you! Now you know how best to roast a whole chicken, so start cooking!