Roast Chicken – Jo Cooks

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Learn how to make the best roast chicken recipe! Don’t be afraid with this simple grill-style spice mix and step-by-step instructions that will give you juicy, tasty chicken with perfectly crispy skin at all times.

A classic roast chicken

recipe

This recipe uses very simple ingredients that you probably already have in your pantry. If not, you will be able to find them easily and cheaply at your local supermarket. With only 5 ingredients combined with a tried and true method, you will be a master of chicken roast with your first stab in this recipe.

I’ve spent years and years trying different methods for roasting a whole chicken. There are many methods out there with a huge list of steps and a giant mess, and this is not one of them. I’ve found that with the right simple mix of flavors and this easy method, I always get chicken that tastes restaurant-quality with minimal cleanliness at the end.

Before you start, you’ll need a grilling pan with a rack

– Before you begin, you’ll need an 11×15-inch grill tray, preferably with a rack . If you don’t have one with a rack, you can also use a bordered tray or a large oven-proof skillet, such as a cast iron.

Instant Reading Thermometer: This is the only way and surest way to know when your chicken is well cooked

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I kept this recipe nice and basic. There are so many different ways to spice up a chicken, but I know you’ll be pleasantly surprised at how tasty this simple spice mix is! Keep scrolling to see the full recipe and ingredient amounts.

• Whole chicken – I used a 4-pound chicken, but whatever size it has will work. If your chicken is larger, you can increase the amounts required for seasoning. Be sure to dry with paper towels before seasoning.
• Salt and pepper – It’s important to have enough salt to make sure your chicken doesn’t taste bland. You can use as much or as little as you want. If you use kosher salt, replace half of the table salt with kosher salt.
• Onion and garlic powder – When looking for a nice and crunchy skin, powders work better than fresh ones. This way you won’t end up with charred bitter garlic.
• Smoked paprika – This is the secret weapon! Once you taste this smoky flavor, you’ll never want to go back to regular paprika.
• Fresh Parlsey: I like to add some good chopped herbs at the end, not only as a garnish, but it adds a wonderful fresh flavor to finish the chicken. Other herbs that go well with chicken are fresh thyme, sage, oregano, marjoram or tarragon.

Let me show you how easy it is to grill chicken at home! In just a few simple steps you can have the wet and juicy chicken perfectly cooked with minimal effort.

To get started, you need to preheat the oven temperature to 350°F (177°C) so that it’s already hot once your chicken is ready to cook. Then take an 11×15-inch grilling tray with a grill rack and set it aside for a later step. However, if you don’t have a pan to roast, you can also use a pan.

Next, you need to make the flavorful spices rub! Simply mix onion powder, garlic powder, smoked paprika, salt and black pepper in a small bowl. It is important to premix the spices to get the best flavor. If you only sprinkle them on the chicken one by one, it is not the same.

Before you even think about seasoning chicken, you should dry it with paper towels. This simple step will ensure that the spice rub sticks to the chicken. At this point, you can also remove the wingtips if you prefer.

Now it’s time to season the chicken with the tasty massage! To do this, use your hands to completely cover the chicken with the spice mixture. And don’t forget to season inside the cavity too to get the tastiest meat.

Also, once the chicken

is covered in spices, you can rub some olive oil over the chicken to help crunch the skin if desired. However, I find that it is not necessary to add the oil because the chicken is roasted at a higher temperature for the last few minutes, which does a great job of crunching the skin.

With the chicken seasoned, place it on the rack on the roasting tray. Then, if desired, you can also add some potato slices to the rack along with the chicken. This step is entirely optional, but it’s a great way to turn this roast chicken recipe into a full-fledged meal. And other vegetables can also be added. I often like to add a diced onion along with some carrots.

If you want to make some sauce, now is the time to add a cup of chicken broth to the pan as well.

Your prep work is done! Now for the easy part. Transfer the chicken to the oven and bake for 20 minutes per pound. Then increase the oven temperature to 450°F (232°C) for the last 20 minutes of cooking to crunch the skin. So, for example, you would cook a 4-pound chicken for 60 minutes at 350°F (177°C) and then for an additional 20 minutes at 450°F (232°C).

Now that the chicken has been roasted, you need to get some rest. Cover it with some aluminum foil and let it sit for 10 to 15 minutes before slicing. Waiting a few minutes ensures that the meat stays pleasant and juicy. All the juices will run out and cause the chicken to dry out if you cut it too soon.

Once the chicken has rested, garnish it with some freshly chopped parsley. Then cut the chicken and serve it with all your favorite sides.

How do I know when the chicken is cooked?

I

know you’ve seen me say this so many times before, but I can’t stress it enough; Get yourself an instant-read thermometer! It will change your life. You can use it not only for meats but also for baked goods.

I like to take the temperature both in the thickest part of the chest and

in the thickest part where the drumstick and thigh meet the chest. Once the meat is registered at 165°F, the chicken is ready.

How to make chicken sauce

We can’t let all those tasty drips go to waste, can we? This is a super easy way to make such a delicious sauce that you’ll want to suffocate your chicken and all your sides with it.

1. If you want to finish with sauce for this chicken, add about 1/2 – 1 cup of chicken broth to the pan, before putting it in the oven to catch all those drops

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2. While your chicken is resting, pour the drops into a measuring cup and skim the fat from the top with a spoon. Add the drops to a saucepan and cook over medium-high heat. You can add some herbs or garlic at this point if you wish.
3. Make a cornstarch suspension (1 tablespoon cornstarch and 1 tablespoon water) in the pan and whisk until everything thickens. You can add more or less of the suspension depending on how thick you would like the sauce.
4. Remove herbs (if added), season with salt and black pepper to taste, pour into a jar with sauce and serve.

How to cut a roast chicken

Use a

1. carving knife or a long chef’s knife. Start by cutting where the leg meets the body. Move your leg to the side as much as you can, then cut through the hip joint. Repeat on the other leg.
2. Rotate your legs and cut the joint between the drumsticks and your thighs.
3. Look where there is a line that goes down the middle of the breast, that is the sternum. Place the knife slightly to the side and cut. Follow the breast meat until completely cut.
4. You can tear off the wings or use your knife to cut them into the joint. Place all pieces of meat in a dish, garnish with herbs and serve.

What is the difference between roasting and baking

I get asked this question a lot. Roasting and cooking are more or less the same, the only difference is the temperature used when cooking. Roasting is done at a much higher temperature than cooking. Cooking is usually done at a temperature of 375°F or below and is often for foods that are not solid before cooking like any baked goods; cakes, cookies, breads, etc.

Roasting is done at a temperature of 400°F or higher and is most often used on foods that require longer cooking times. Think of meats like roasts that require crispy skin with a soft or juicy center.

What to serve with roast chicken

This wonderful recipe will go well with any of your favorite side dishes! You can try some potato slices like the ones you see in the photos, or you can check out some of these recipes:

Potatoes

• au gratin
• Baked

potatoes

• Mashed

potatoes

• Soft buttermilk Dinner rolls Honey
• Roasted carrots
• Greek salad

How to store leftovers

Transfer leftovers

to

an airtight container in the refrigerator and store for up to 4 days. The sauce will last in the fridge, covered, for 2 days, or 1 week if brought to a full boil before serving.

To freeze his leftovers, he would crush the remaining chicken and store it in an airtight container. You can also store the chicken in individual-sized containers for easy thawing. It will last up to 4 months. Thaw in the microwave or in a skillet over medium heat with a splash of chicken broth.

More amazing roast chicken recipes to try

• baked chicken breast
• Spatchcock

Chicken

• Beer Can

Chicken

• Pressure Cooker Whole Chicken
• Cornish Hens