If you had told me, a few years ago, that one of my go-to weeknight recipes would be roasting a whole chicken, I would have laughed at you! I make this recipe so often that I now can truss a chicken without even thinking about it, and I promise, it’s worth it. A delicious, easy, healthy dinner, that can easily be used to add chicken to other dishes as leftovers – such as Chicken Tortilla Chili.
I provide a few additional optional notes for making it a bit fancier, or more to your own tastes.
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Oven Roasted Chicken – The Easy Way
The easiest possible oven roasted chicken you could possibly make that is still juicy and delicious.
Prepare your chicken: truss your chicken (find online tutorial that suits you best), rub the butter all over the skin and surface of the chicken (under the skin is a bonus), dust with chicken rub.
Bake your chicken at 350℉ based on the weight of your chicken. You want to bake it for 20 minutes per pound of chicken, plus an additional 15 minutes.
Allow to rest 5 minutes, carve, and serve.
Notes
Optional: For especially juicy chicken, place half of a lemon or half of an orange in the cavity of the chicken.
To get the crispiest skin, pat the skin dry, and place the butter under the skin.
Chicken rub can be replaced with any desired chicken seasoning such as thyme, garlic, rosemary, and paprika.
