Basil and Thyme Whole Roasted Chicken
Who doesn’t love fresh-out of the oven roasted chicken? A home roasted chicken is a classic dish that never fails to impress. Whether you’re cooking for a special occasion or just craving some comfort food, a golden, roast chicken is always a winner.
By making your own roasted chicken you can have a beautifully dressed up roasted chicken dinner for your weekend meal with the chicken as the centerpiece or a cozy weeknight dinner. With only a few simple ingredients and minimal effort to prepare, making your own roast chicken can make everyone happy. This simple roast chicken recipe is guaranteed to impress!
By the end of this recipe, you will know everything you need know on how to achieve a perfectly roasted chicken every time.
How to Pick a Good Chicken
Colour: the chicken in the store should be pink in colour. If it is greyish, green, or yellowish in colour pick a different chicken.
Sell by Date: make sure that the expiry date is not past and that you will be able to make the chicken before that date.
Check the Packaging: the packaging should be secure and there should not be any tears or leaks in the wrapping of the chicken. If there is, this could compromise the quality and freshness of the chicken.
Odour: the chicken should have little to no odour. If it smells foul to you, do not purchase.
Size: picking a size depends on how many people you would like to feed or how many lunches you would like to make for yourself. Normally 4-5lbs is a good size for a gathering or family.
Check for Giblets: some chickens come with giblets (liver, heart, and neck) where as others do not. They will come packaged inside of the cavity. If you plan to use these make sure that they are fresh as well. If there are no giblets, check to make sure that the chicken’s cavity is empty and clean.
Organic and Free Range: organic and free-range chickens often indicate good quality.
Ask the Butcher: If you are really struggling and do not know how big or which chicken to purchase, do not hesitate to ask the butcher for their advice. They will have expertise and be able to help you to pick the chicken that is best for your recipe and needs.
Do I Need to Use an Oven Rack in my Roasting Pan?
Using an oven rack inside of the pan is not necessary; however, using an oven rack makes for more even cooking because it helps to circulate the air under the whole chicken which gives you a more evenly crispy chicken. If you place the chicken directly on the bottom of the pan, the back and wings can become soggy from sitting in its own juices.
If you do use an oven rack, you can easily slide your vegetables underneath of it and have them roasting in the delicious chicken juices that drip down which allows for an even better flavour… and a crispy chicken!
You can still roast a chicken whole without an oven rack but consider flipping the chicken halfway through the cooking time if you believe that it is becoming too soggy on the bottom and to allow for more even cooking.
Can I Prep My Chicken the Night Before?
Yes, you can prep your roast chicken the night before. Season your chicken the night before to allow it to marinate in the herbs and spices for a more flavourful chicken. You can also truss your chicken the night before if you are not planning on stuffing it before you cook it. Once prepped, seal your chicken in an airtight container to prevent cross-contamination with any other food in your fridge.
Do not put stuffing into your chicken the night before as it can breed harmful bacteria in the stuffing. Stuff your chicken right before you plan on putting it into the oven.
If using carrots or other vegetables, you can peel and store in the fridge the night before as well. Potatoes should be peeled and cut right before cooking as they can discolour if left out overnight.
How to Carve a Roasted Chicken
Carving a roasted chicken is a simple process once you know the basic steps. Here is how to carve a roasted chicken:
- Let it Rest: Allow your roasted chicken to rest for about 10-15 minutes after removing it from the oven. This gives it time to reabsorb the juices lost from the baking, resulting in a juicier bird.
- Remove the Legs: Use a sharp knife to cut through the skin between the chicken breast and thigh. Pull the leg away from the body until the chicken leg pops out of the joint, then cut through the joint to remove the leg and repeat on the other side.
- Separate the Thigh and the Drumstick: Locate the joint between the thigh and the drumstick and cut through it with your knife.
- Remove the Wings: Pull each wing away from the body and cut through the joint to remove it.
- Slice the Breast Meat: To slice the roasted chicken breast meat, make a horizontal cut along the breastbone near the wing joint. Then, make vertical slices perpendicular to the breastbone to carve off thin slices of meat.
- Serve: Arrange the carved chicken pieces on a serving platter and garnish with fresh herbs if desired.
Remember to use a sharp knife while carving your roasted chicken and take your time to carve your chicken neatly and efficiently.
Ingredients
Whole Chicken: being able to master roasting a whole chicken will not only elevate your dinner table but also make your weeknight dinners something more to look forward to.
Onion: onions add flavour when inserted inside of the chicken.
Olive Oil: using olive oil helps the skin to crisp and gives it a delicious golden brown colour and allows the spices you will use to season the bird the ability to stick to the skin more easily.
Salt: salt is used to add extra flavour.
Black Pepper: black pepper is used to add extra flavour.
Basil: basil adds a hint of sweetness to the chicken.
How Long is a Roast Chicken Cooking Time in the Oven?
The roasted chicken cooking time is:
- 20 minutes/lb plus 20 minutes or;
- 45 minutes/kg plus 20 minutes.
Tips
- Thoroughly pat dry with paper towels the chicken as this will ensure that you will have a crispy roast chicken.
- The safe internal temperature of a chicken is 165℉/75℃. You can check the temperature with an instant thermometer. Insert it into the thigh without touching the bone for the most accurate reading.
- While checking the temperature of a chicken is the safest method with a thermometer, another method is stabbing the chicken with a knife and if the juices of the chicken run clear then it is finished cooking.
- Trussing a chicken includes tying the legs together with kitchen twine. This allows the chicken to retain moisture and cook evenly. It also give a very professional presentation. This step is completely optional.
- If your chicken is browning too quickly simply remove pan from the oven and cover with a sheet of tinfoil. Return to oven and leave it covered until the chicken is finished cooking.
- If you do not have time in the morning to peel and cut potatoes, you can peel them the night before, but they will need to be left in a bowl of cold water. The potatoes cannot be left for a long time in the water as they can become waterlogged.
- Make sure to keep the chicken drippings as you can make a lovely gravy or sauce from it. The drippings can also be use to make Chicken Stock or Chicken Bone Broth.
Basil and Thyme Whole Roasted Chicken
Ingredients
- 5 lbs whole chicken with giblets removed and patted dry
- 1 whole onion cut in half and into quarters
- 4 garlic cloves peeled
- 2 tbsp. of olive oil
- 2 tsp. salt
- ½ tsp. black pepper
- 1 tbsp. basil
- 2 tsp thyme
Instructions
- Place chicken in roasting pan lined with parchment paper. Remove giblets, if present, and pat dry.
- Stuff onion quarters and whole garlic cloves into chicken cavity.
- Drizzle olive oil on the outside of the chicken and brush it over with a silicone pastry brush. Make sure to distribute evenly. Season with salt, pepper, basil, and thyme.
- Roast in the oven uncovered at 400℉/200℃/Gas Mark 6 for 20 minutes/lb plus 20 minutes or 45 minutes/kg plus 20 minutes until internal temperature reaches 165℉/74℃ or until the juices run clear.
- Remove from oven and let the chicken rest for at least 15 minutes before carving to allow the juices to redistribute which makes for a juicier chicken and makes it easier to carve.