This whole, roasted chicken is so easy and delicious! Guests ask me for the "recipe" all the time. Last week, I decided to get back to the blog and record a recipe.
The secret to this perfect chicken is using a timer and a meat thermometer so you should have both.
I think that, if you are going to make 1 chicken, it's just as easy to make 2. The first chicken can be dinner on night one for a family of 4. Take the meat off of the 2nd chicken and freeze it in plastic bags for an easy dinner, like chicken noodle soup or chicken tacos, another night. I buy a 2 pack of chickens from BJs. These chickens were under $8.00 which is a great deal!
Note: Please use a large, heavy roasting pan. Also, the chickens will come with a package of giblets and the neck. I toss these right into the roasting pan. If you don't like to eat them, just toss them out after they are cooked.
Roasted Chicken (Whole)
2 whole chickens, approximately 4-4 1/2 lbs. each
1/4 c. olive oil
1 T. kosher salt
1/2 tsp. granulated garlic
1 tsp. ground black pepper
1 handful of fresh parsley, chopped
heavy duty foil
a large, heavy roasting pan
a meat thermometer
Preheat your oven to 450. Combine the salt, garlic and pepper in a small dish and set aside.
Line your roasting pan with foil and add the chickens.
Divide the olive oil between the two chickens. Rub the oil into the chickens to thoroughly coat them.
Once the chickens are coated with oil, divide the salt mixture between the two chickens and rub this into the skin as well using your hands. Follow this with the chopped parsley.
The chickens are ready for the oven! Place them into the oven uncovered and immediately set the timer for 50 minutes. The chickens need to be cooked to 180 degrees. The timing will vary because of the size of the chickens you are using so the 50 minute mark is a good place to start. When the timer goes off, check the temperature by inserting the thermometer into the meatiest part of the thigh of each bird (no jokes, please. Women can get temperamental about meaty thighs).
Depending on the temperature at this point, and how close it is to 180 degrees, reset the the timer for 10 minutes and go from there. As the temperature approaches 180 degrees, it tends to rise quickly. Babysitting the birds is essential at this point so you will need to check and reset the timer accordingly. If you are at 170, for example, try resetting the timer for 5 minutes and check them again. When you get to the temperature (I've been known to pull them at 178-179 as well), immediately remove the chickens from the oven. Allow them to cool for at least 10 minutes before slicing. Resist the urge to start eating before dinner!