OH HI IT’S ME making you a delicious, crispy, easy roasted chicken like good ol’ Betty Crocker (who doesn’t actually exist btw. That’s right everyone… BC is a made up woman. It’s okay though, I’ll be your real deal cooking guide!
First, let’s start with a whole roasted chicken!
I know it seems slightly intimidating if you’ve never roasted a chicken before, but it’s fairly easy and simple to do. Just slather it with a little melted butter. Add some garlic, salt and pepper. Add fresh herbs if you’re fancy. Maybe some potatoes, onions and carrots on the bottom? Perfection.
Bake it for 1 hour. Then wait another half hour and let those juices soak in. Cut, or just dig in a pull apart the meat for your favorite recipes. It’s cheap and DAMN GOOD.
I make this recipe once a week because whole chickens are fairly inexpensive. We either eat it as is paired with various sides, shred it to put in recipes, or my husband will eat it on his daily lunch sandwiches.
I hope you love this tutorial. If there’s anything else you’d love to see me make on a video, leave a comment below — I love hearing from you!
Watch the video below to see how to make a whole roasted chicken, decide how you’ll use it and enjoy.
See how to make a whole roasted chicken:
Side dishes to pair with the roasted chicken:
Ways to use leftover roasted chicken:
How to Make an Easy Roasted Chicken + Video!
- 1 (3-4 pound) young chicken without giblets, preferably organic
- 2 tablespoons melted butter
- 3 cloves garlic, minced
- Freshly ground salt and pepper
- Optional: 1 teaspoon each of fresh thyme and diced fresh rosemary
- 3 medium carrots, sliced
- 1 white or yellow onion, chopped
Preheat oven to 450 degrees F. Remove chicken from packaging and discard giblets if there are any. Place chicken in a roasting pan or skillet. Pat the chicken dry with a paper towel.
Add melted butter and minced garlic to a small bowl; add fresh herbs to the butter if you are using. Brush all over the chicken skin and underneath. Season generously with freshly ground salt and pepper.
Bake in the oven for 1 hour to 1 hour and 15 minutes, basting the chicken with pan juices halfway in between. Chicken is done when a meat thermometer reads 160 degrees F when inserted into the thickest part of the chicken breast.
Allow chicken to rest for 15-30 minutes before cutting into. If you are shredding chicken or using for later, I suggest waiting an hour, or until the chicken is completely cool. Serves 4-6 and will make about 5 cups shredded chicken, maybe more!