Back to Basics: How to Roast the Perfect Chicken

I never realized the importance of buying and cooking a whole chicken rather than purchasing individual parts until I started cooking more. A few years ago it also occured to me that I never knew how to roast a whole chicken.

Yes, you heard me.

After reading various books, especially my recent favorite The Kitchen Counter Cooking School, and talking with my Dad, I can now claim to roast my version of “the perfect chicken”.

When a friend approached me a few weeks ago and needed desperate advice on what to make for dinner and HOW exactly to make it… a light bulb went off. Not everyone knows some basic skills in the kitchen, just like I never knew them, and it’s my passion to help them, especially when they can have leftovers, a tasty dinner and save money!

Step 1:

Pre-Heat Oven to 425 degrees.

Step 2:

Rub an organic whole chicken with some butter or EVOO. Season with salt, pepper and whatever seasoning of your choice. I like to use an Italian dry herb seasoning. (*Helpful Tip: Use different cutting boards for your poultry, seafood, meat, one for your produce and one for your bread*) Green is my “poultry/seafood/” cutting board!

How to Roast the Perfect Chicken | Britt's Blurbs


Step 3:

Place chicken in a roasting pan and put in oven for about 20 minutes. You want the high heat to sear the chicken and lock in all of the juices.

Step 4:

Turn heat down to 325 degrees. Roast chicken for about 1-1/2 hours depending on how hot your oven gets.

Step 5: 

Halfway through roasting, brush some more EVOO on your chicken and lightly season again.

How to Roast the Perfect Chicken | Britt's Blurbs


Step 6: 

After chicken is cooked, let it sit for about 5-10 minutes, covered.

How to Roast the Perfect Chicken | Britt's Blurbs

Serve and save the extra for leftovers!

How to Roast the Perfect Chicken | Britt's Blurbs

I think it’s time we all got back to the basics in the kitchen. Especially on the weekends when we have a little extra time on our hands. If I’m going to roast a chicken, I almost always do it Sunday so I have freshly cooked protein for the week ahead!


XOXO. Britt

What’s one “back to basic” kitchen skill you wish you could brush up on?



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