How to Cook a Basic Roasted Chicken

Basic Roasted Chicken, paleo, simple, home cooking

I make roasted chicken all the time, usually once a week. It is one of the simplest and most economical way of cooking chicken since it makes enough for dinner plus leftovers, and I can use the bones to make a batch of broth.  I get locally pasture-raised poultry from La Bahn Ranch at the Atwater Village Farmers’ Market on Sundays.

It never occurred to me to post this recipe on the blog because I thought of it as too simple.  That was until  my friend Heather recently asked me for a good roasted chicken recipe and I realized that it took me a long time to get the recipe just right.  No need to suffer through dry or flavorless roasted chicken if you’ve never cooked it before, just follow these few simple steps and you’ll love the results.

Spice Rub, sea salt, garlic, pepper, cumin

Basic Roasted Chicken
3-4 lb whole chicken
1 yellow onion
1 tsp sea salt
1 tsp ground pepper
1 tsp granulated garlic
1 tsp ground cumin
drizzle of olive oil

First things first you need to get the spices you’ll be using together.  I used the mixture listed above, but you can use any variation that works for you.  I also often use sweet smoked paprika, dried dill, or ground coriander.  If you’re not familiar with the flavor profile of different spices or don’t have many on hand then you can just use salt and pepper, just don’t use much more than 1 tsp of either in your mix.

Take your chicken out of the fridge 30-60 minutes before roasting so it can come up to room temperature, this helps the meat to cook more evenly.  A heavy-bottomed pan is best for roasting, I use a Le Creuset and find it works best, but you can also use a roasting pan or ceramic casserole dish if that’s all you have on hand.  Preheat the oven to 375F.

Line the bottom of your pan with thick yellow onion slices so the chicken skin doesn’t stick.  Wash the chicken before putting it into the pan, also remove any giblets from inside (I use them in making broth.)

Drizzle the chicken with a bit of olive oil and sprinkle on your spice rub evenly.  Start with the front of the chicken, then flip over and cover the back, and save just a little bit of the rub.  This way, the chicken starts roasting with the backside up, where most of the fat is.  As it cooks and the fat renders it drips down to the breast meat and keeps it very moist and tender.

Roast for 90 minutes at 375F and flip it over halfway through so the skin on the front of the chicken gets a chance to get brown and crispy.  When you flip it, use that last bit of rub you saved to sprinkle over the front.

Let the chicken cool for at least 10 minutes before carving up, this will allow the juices to settle into the meat without running all over your cutting board.  Serve with those cooked onions, they taste delicious!  And definitely use the drippings in the pan however you can, it is a great base for making a sauce or soup.  Enjoy!

How to Cook a Basic Roasted Chicken

Comments

One Response to “How to Cook a Basic Roasted Chicken”
  1. Susan Young says:

    I did it! I followed your instructions and the chicken turned out beautifully! My family is so happy! Than you.

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