Classic + Basic Roasted Whole Chicken
Classic. Basic. Delicious. A must in your life.
Knowing a go to roasted chicken recipe and to having it in your back pocket is a lovely thing to know. While it may seem fancy, intimidating or messy – it really isn’t.
Why is a roast chicken so comforting? It’s the smell, the slow roast, the freshness and all the natural juices and flavors. I could go on.
This Classic + Basic Roasted Whole Chicken uses staple ingredients like lemon, olive oil, butter and dried herbs – plus more salt and pepper than you think. It’s a staple that I love to serve with roast vegetables, rice and all the pan drippings I can save.
Spatchcock or Butterfly the chicken.
First of all – it cuts the cooking time down. So that’s a huge win for anyone. Second, it is spread out and more even so it’s closer to the heat source (grill or oven). And finally the seasoning stay on it and the natural juices have more surface area to come out and flavor it even more.
Just do it. Grab some kitchen scissors and take the 30 seconds to get it done.
Check out this video for an easy titourial on how to spatchcock your whole chicken.
Recipes to use this chicken in.
I love a roast chicken for so many reasons. Not only enjoying it on it’s own with roast veggies, rice or potatoes. It can be used in so many other ways – Some great ways to make your life even easier is in sandwiches, salads, and soups.
You can used it in my Arugula + Pistachio Pesto Chicken Salad – roast chicken makes salads and lunch prep even easier. I can’t stop making these Crunchy Peanut Chicken Wraps.
Add all the roast chicken into the Roasted Chicken and Leek Soup – this is becoming famous, I promise. Get some healing vibes with my Ginger Lemon Roast Chicken Soup.
Score extra points with everyone when you make this 20 Garlic Clove Chicken – the sauce alone, is luxury.
If you like chicken - check out these recipes.
Classic + Basic Whole Roasted Chicken
- Total Time: 50 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Description
Classic + Basic yet delicious and the best recipe to know.
Ingredients
- 1 whole chicken (backbone removed)
- 1 1/2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/2 lemon, sliced thinly
Instructions
- Preheat your oven to 425F.
- Place the spatchcock or butterfly whole chicken in a baking pan or on a sheet tray.
- Drizzle the olive oil on top and slather the butter around on top as well (it’s hard to slather the butter evenly on a cold chicken, so just do the best you can). Sprinkle with the salt and pepper.
- Sprinkle the thyme, rosemary, oregano and marjoram on top of the chicken. Place the lemon sliced randomly around the chicken.
- Place the chicken in your preheated oven in the middle rack. Set a timer for 50 minutes.
- The chicken is done when the skin and meat starts to pull away from the drumsticks. Remove from the oven and let cool slightly – at least 25 minutes, before slicing into.
- Shred, cut or place in your refrigerator until ready to enjoy.
- Prep Time: 5
- Cook Time: 45
- Category: chicken
- Method: oven
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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