Here are several popular and flavorful whole chicken recipes you can try, each with a different style and approach:
1. Classic Roast Chicken with Garlic Herb Butter
- Use a 1.75–2 kg whole chicken, pat dry.
- Prepare a garlic-herb butter with melted butter, minced garlic, sage, rosemary, parsley, salt, and pepper.
- Loosen the chicken skin and spread the butter mixture under and over the skin.
- Stuff the cavity with lemon wedges and rosemary sprigs.
- Roast initially at 220°C (450°F) for 10 minutes, then lower to 180°C (350°F) and roast for about 1 hour 15 minutes until juices run clear and internal temperature reaches 75°C (165°F).
- Rest for 15 minutes before carving. Serve with pan juices
2. Simple Juicy Roasted Chicken
- Butter and simple seasonings are used to keep the chicken moist and flavorful.
- Roast at 400°F (200°C) for about 1 hour 15-30 minutes.
- Stuff the cavity with garlic, onion, lemon, and thyme.
- Baste every 30 minutes for crispy skin.
- Let rest before carving and serve with pan drippings or gravy
3. Ina Garten’s Roast Chicken
- A larger 6 lb chicken seasoned with salt, pepper, thyme, garlic, lemon, and butter.
- Roast with vegetables such as carrots, fennel, and onion.
- Includes a homemade gravy made from pan drippings, chicken broth, butter, and flour
4. Super Easy Roast Chicken
- Requires only three ingredients: whole chicken, olive oil, and Italian seasoning.
- Season with salt and pepper.
- Roast at 425°F (220°C) for 70-90 minutes until juices run clear and internal temperature is 165°F (74°C).
- Let rest before slicing
5. Other Variations
- Mediterranean, Asian-style, herby, or spicy whole chicken recipes are available for different flavor profiles
- Slow cooker chicken cacciatore and roasted honey mustard chicken offer economical and tasty options
These recipes emphasize simple ingredients like garlic, herbs (rosemary, thyme, sage), lemon, butter, and olive oil to enhance the flavor of the whole chicken. Roasting times generally range from about 1 hour to 1 hour 30 minutes depending on the size of the bird, with resting time recommended to keep the meat juicy
