Oven Roasted Chicken

Oven roasted chicken is one of my favourite meals. Not just because it tastes incredible – it is also one of the easiest to cook.

Whenever I go to the grocery store, I also go by the meat counter to see if their whole chickens are on sale. If they are, I buy a few so that I always have some in the freezer. I love cooking whole chickens because they end up producing so much more extras:

Chicken stock from the left over bones
Even with small chickens, I can get two meals out of them for our family of 3
I use the left over bits of chicken in soups

I usually buy whole chickens that weigh 1.3 – 2 kg (2.8 – 4.4 lb).

If you have never tried roasting chicken, do give it a try. Once you have, it is easy to see how you can alter a very basic recipe to make wonderful variations:

Use a warmer spice mix (garam masala, bbq rub, etc.) to create a completely different flavour
Add different fruit to the cavity (orange, apple, etc.)
Add vegetables to the pan to cook with the chicken (potatoes, carrots, etc.)

When roasting chicken, it is important to not have the chicken directly on the bottom of the roasting pan (this is why some roasting pans have little bumps on the bottom). This recipe uses the onions and mushrooms as a bed, which keeps the chicken up off the bottom. If you do not want to use the mushrooms and onion, here are some ideas to lift the chicken a little:

Place two forks or spoons in the bottom of the pan and rest the chicken on top of them
Crumple up aluminum foil and place on bottom to help hold the chicken up a bit
Use a roasting pan trivet or rack

The Key to Moist Chicken

The best ways to ensure a moist chicken include:

Do not overcook the chicken. Check it with a meat thermometer and remove it when it reaches 165 – 170° F (75 -77° C) at its thickest points
Cook a whole chicken with the breast side down. This allows moisture to migrate down to the breast which will prevent them from drying out

Recipe Demo Video

This video demonstrates cooking this roasted chicken recipe.We did not include mushrooms in this video so that you could see a slight variation to the recipe.

GET MORE INFORMATION

Learn more about safe cooking temperature guidelines.
Want to break down a chicken instead of cooking it whole? Learn how.
When dealing with raw chicken, you may want to have a bleach solution handy to help clean up.
Don’t have any Poultry Seasoning? Make your own.

Oven Roasted Chicken Recipe

Print Recipe

Servings	Prep Time	Cook Time
4	10 minutes	50 minutes

Recipe Notes

The water quantity is variable depending on the size of your pot. Use enough to have about 1 1/2 inches of water in the bottom of the pot.
This recipe is easily customized to suite your own tastes.
- Use a different vinegar like red wine vinegar
- Use chicken stock instead of water
- Use a small portion or wedge of preserved lemon (rind only) in place of fresh lemon
- Add cayenne pepper to add a bit of heat

INGREDIENTS

Prepare the Roasting Pan

375 ml (1.5 Cups) Water
1 small Diced Onions
4-5 medium Chopped Mushrooms
1 Tablespoon Balsamic Vinegar

Prepare the Chicken

1 whole Chicken
1/2 whole Lemons
3 cloves Chopped Garlic
1 Tablespoon Olive Oil
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1 Tablespoon Poultry Seasoning

Optional Gravy

1 Pinch Salt
1 Pinch Ground Pepper
1 Teaspoon Balsamic Vinegar
1 Teaspoon Poultry Seasoning
1 Tablespoon Cornstarch
1 Tablespoon Cold Water

DIRECTIONS

Preheat oven to 375 °F (190 °C).

Gather your ingredients.

Place water, onions, mushrooms and balsamic vinegar in roasting pan. Give it a quick stir.

Insert lemon and garlic into the cavity of the chicken.

Place chicken on top of mushroom mixture. Pour oil over the chicken and rub it with hands to make sure it covers the whole chicken. Sprinkle with salt, pepper and poultry seasoning.

Cover roasting pan and place in oven for 40 – 50 minutes. Remove when the internal temperature reads 165 – 170° F (75 -77° C).

Optional Gravy

If you want to make gravy: Remove chicken and place mushrooms and onions in a separate dish. Stir the drippings and heat over medium high heat. Bring to a boil and add a little extra poultry seasoning (1 Teaspoon), balsamic vinegar (1 Teaspoon) and a pinch of salt and pepper.

To thicken the gravy, I make a cornstarch slurry (1 Tablespoon Cornstarch + 1 Tablespoon Cold Water). I mix it up and then stir it into the boiling gravy. Only use a small amount until you get your desired consistency. It will thicken quickly so don’t use too much. If it gets too thick, add a bit of water or chicken stock.