Did you guys know that chicken recipes are the MOST searched recipes online? I totally get why too because I’m always searching for them myself. For such a versatile protein, it’s funny that we are always trying to find the perfect recipe. I don’t know what it is about chicken. Maybe it’s because we are constantly trying to find ways to change it when chicken actually tastes its best when you do less to it. It is also important to get a high quality chicken product so that it is sure to taste great. Today I will be using my go-to chicken product by LiberTerre – all of their poultry products are air-chilled and antibiotic free!
If you had a whole chicken in front of you, what dish would you make with it? What is your favourite chicken dish? See, it’s not an easy question to answer. I struggled with this one myself but I realized that my favourite way to eat chicken is by simply roasting it. Luckily, this happens to be the EASIEST way to prepare chicken.
Click here for my video recipe for this Easiest Roasted Chicken. The printable recipe is available below as well.
STEP 1: Pre-heat your oven to 450°F. Use a paper towel to dry the chicken because less moisture on the chicken means a crispier skin! Next, generously salt the entire chicken with a uniform coating. Make sure you get it everywhere. Then when you’re done salting, lightly season with pepper. If you want to add some herbs or spices to flavour your chicken, like thyme or rosemary or your favourite spice combinations, add them to the chicken at this point by sprinkling on top of the skin and/or tucking fresh herbs into the wings. Next, put your chicken into the oven and leave it alone, for about 60 minutes. No interruptions, no basting, nothing! If you’re one of those efficient people, use this opportunity to make some side dishes.
STEP 2: 60 minutes has passed and the chicken skin is crispy and golden. It’s ready! If you are worried about if you’re chicken is fully cooked, whole chickens should be cooked until the internal temperature reaches 180 degrees Fahrenheit. Please don’t cut your chicken yet because that baby has to rest! If you cut it or puncture it, you are going to lose all of the delicious juices and your chicken will become dry. Take it out of your oven and using large forks put it on to a cutting board and pour any pan juices over your chicken – let it rest for about 10 minutes. By letting your chicken rest you are allowing those juices to redistribute themselves. I wouldn’t tent the chicken. Your chicken will stay warm don’t you worry! If you tent it, you will just steam your chicken and even more seriously you will ruin your crispy skin! I take the opportunity during the resting process to make a quick green salad.
STEP 3: Now, your chicken is all relaxed and ready to go. Cut your chicken into 6 pieces using kitchen scissors. If you’re confident with a chef knife, you can use that too. I have a post on butchering a chicken that may help you out. Place the pieces of chicken on a serving platter and here’s the best part, you’re going to take a mound of fresh butter and rub it all over the chicken. I’m serious – this is what will take your chicken from good to freakin’ great! Since LiberTerre chicken is air chilled as opposed to wet chilled, I know I will be getting a more tender and juicy end result every time!
If there is any leftover chicken, remove it from the bone and keep it in an airtight container in the refrigerator to use with another recipe in the next few days. Leftover chicken can be used to make lettuce wraps, added on salads, and for lots of other recipes so be sure to hang on to it!
I hope you guys enjoy this super easy recipe!
- 1 whole chicken, preferably twined (about 2-3 lbs)
- Salt & pepper
- ¼ cup butter at room temperature
- Make the roast chicken: Preheat the oven to 450°F. Pat your chicken dry using a paper towel. The less moisture on the chicken, the crispier the skin will get.
- Generously salt the entire surface of the chicken so that it has a uniform coating (about 1 tablespoon). Next, season your chicken lightly with pepper.
- Place the chicken in a roasting pan and put the chicken in the preheated oven. Roast your chicken until the skin is crispy and golden, about 60 minutes (without any interruption).
- Using large forks, carefully pick up chicken and put it onto a cutting board. Pour the pan juices over the chicken and let it rest for about 15 minutes. Butcher your chicken into 6 pieces using kitchen scissors and put onto a serving platter. Slather the chicken pieces with butter and serve warm.
- If you have any leftover chicken, remove it from the bone and save it in an airtight container in the refrigerator.
*The above post and recipe were created as part of a paid partnership between myself and Retail Ready Foods. However, and as always, all opinions are my own.