How to Oven Roast A Chicken To Perfection

6 Steps to Perfecting Your Roast Chicken

1. Clean Your Chicken and Cut Up Your Vegetables:

Roasting the whole chicken not only keeps the chicken nice and moist (if done right), but it's also a more convenient and cheaper way to eat chicken.

Buy your chicken and clean it however you like but making sure the skin doesn't break.

The most important thing before cooking your chicken is drying out your chicken either by itself or get a couple of paper towels and dry off your chicken.

Cut up the vegetables of your choice (carrots, fennels, potatoes, ...) to place underneath the chicken. Make sure not too cut to small (a little bigger than bite size is good) because the vegetables will overcook.

2. Prep Your Chicken For Roasting:

Now that your chicken's dry, let's prep.

Season the inside of the chicken with salt and pepper (be generous). Season around the chicken with salt and pepper as well (Other spices can be used especially paprika). Then stuff a couple cloves of garlic, 2 halves onions, and half a lemon inside your chicken.

Butter is really important in keeping the chicken moist and juicy. Start loosen up the chicken breast skin because you are going to put the butter in between the skin and the breast (You can add herbs to the butter as well).

Pour in a couple tablespoons of olive oil to coat the entire bird.

3. Getting The Chicken in The Roasting Tray

Either with a roasting tray or just aluminum foil, place all the vegetables in first and season with salt and pepper and olive oil.

Place your bird with the breast up. There no need to tie the wings and the legs of the bird if you do not have butcher strings.

4. Knowing When The Chicken's Cooked

Don't put your chicken in a cold oven. Preheat your oven at 200-250 Degrees Celsius for 10-15 minutes before you put your chicken in. (Always Preheat Your Oven!)

There's no need for a thermometer. For every half a kilo of chicken, it cooks for around 20 minutes at 200 Degrees Celsius.

Cover the chicken with aluminum foil while cooking.

So, a 1.5kg chicken will cook in about 1 hour.

After 1 hour, take the foil off and crank up the oven to 250 or a bit higher to crisp up the skin for 15 minutes.

5. Resting Your Chicken

It doesn't matter if you're cooking meat in an oven or on a grill or in a pan, always let the meat rest! let the meat relaxes and absorbs its juices back.

For our Chicken, 15 minutes minimum resting time. You can rest it as long as you cooked it (up to 1 hour 15 minutes). Just put the foil on so that it cools down slowly.

6. Carving and Eating Your Chicken

If you followed the instruction, the chicken should be easy to carve since all the joints are already loose. Unless it's for a special occasion where you need to plate your chicken for presentation, JUST EAT IT HOWEVER YOU PLEASES!

I hope you guys will enjoy your next roast chicken.

If you would like the most amazing chili dipping sauce to go along with your chicken here!

Your final product should look something like this:

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