My Favourite Roast Chicken
Golden brown, crispy, highly seasoned and sinfully juicy; this classic roast chicken is my go-to for comforting, easy and delicious weekend dinners.
Whenever I roast a chicken, I always wonder why I don’t do it more often. There is nothing like a whole roasted, juicy, crispy-skinned chicken to comfort your soul. Roast chicken is so versatile and also an inexpensive way to feed the whole family. Roast chicken recipes are a dime-a-dozen and I have tried LOADS of different versions and techniques. This is my tried and true recipe that has never let me down.
I served this comforting classic with a healthy side of buttered garden peas and my recipe for Creamy Mushroom and Zucchini Polenta. I am also a die-hard fan of gravy, so I have included a quick recipe for gravy in this recipe. This gravy is a traditional “brown” gravy, much like what is poured over fries and cheese curds to make poutine. Drool.
The best part of roasting a whole bird for the family, is that you all sit down and enjoy a warm, homey meal together. Whip up your favourite sides, some fresh bread and get the house smelling INCREDIBLE with this tasty recipe. Don’t forget to keep the bones for homemade chicken stock!
How to choose your chicken?
When preparing a roast chicken, the most important ingredient is… you guessed it! Chicken. The quality of the chicken you use will make a huge difference in the flavour, texture and appearance of the final dish. Try to buy chicken that is organic or free-range, preferably fresh (not frozen) and always try to support your local butchers and farmers. If you can’t get to a butcher shop or a farm, head to your favourite grocery store and choose a fresh chicken that looks plump, evenly coloured and not sitting in its juices. The chicken should smell like chicken, not funky or fishy.
You DO NOT need to wash the chicken before cooking it. In fact, washing raw chicken could spread salmonella into your sink, which could contaminate your dishes, sponges etc… Just pat the chicken dry with a paper-towel to remove excess moisture and you are good to go.
DO NOT defrost chicken on the counter at room temp. Bacteria will start to breed on the chickens surface before the centre is defrosted. Best to defrost chicken overnight in the fridge or under running COLD water in a plastic container in the sink. If you defrost the chicken in the sink, make sure to clean the sink extremely well with soap and vinegar before using it for anything else.
Chicken should be cooked to 165 degrees F internal temperature. I highly suggest investing in a good quality meat thermometer, you will surely use it for other recipes and it ensures the chicken (and other meats) are always perfectly cooked. The thermometer should be inserted into the thickest part of the meat for a clear and accurate reading. If you can get your hands on an oven-safe meat thermometer, you’ll never have to open the oven to check the meat, the thermometer will yell at you when it’s time!