Best 2 Juicy Roasted Whole Chicken Recipes

If you're looking for a classic and satisfying dish to serve your family or friends, a juicy roasted whole chicken is the perfect choice. Roasting a whole chicken is not only easy, but it also allows you to create a moist and flavorful meal. With just a few simple ingredients and techniques, you can create a roasted chicken that is crispy on the outside and tender and juicy on the inside, making it a delicious centerpiece for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN

Kittencal's Best Juicy Whole Roasted Chicken image

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

Provided by Kittencalrecipezazz

Categories Whole Chicken

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

Steps:

Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with salt and black pepper.
Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
For best flavor cover with plastic wrap and refrigerate overnight.
Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
Tent loosely with heavy foil.
Set oven to 350°.
Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6

JUICY ROASTED WHOLE CHICKEN

Juicy Roasted Whole Chicken image

this is one of the juiciest,mouth watering and tasty chickens ever

Provided by shervanique thomas

Categories Roasts

Time 1h30m

Number Of Ingredients 6

Ingredients

1 whole chicken
1 onion
1 lemon
3 clove garlic
1/2 stick butter room temperature
salt

Steps:

1. starting the night before salt the inside and outside of chicken and stuff with cut up lemon, onion and garlic cloves. wrap with plastic wrap.
2. take out about 20-30 minutes before cooking so that it wont be so cold. smear butter over whole chicken. dont miss any spots. apply salt all over chicken.
3. bake at 425 until done

Tips:

Choose the right chicken: A good roasting chicken should be about 4-5 pounds, with a plump breast and smooth skin. Look for a chicken that is free of bruises or blemishes.
Prep the chicken: Rinse the chicken inside and out with cold water and pat dry with paper towels. Remove any excess fat or giblets from the cavity. Season the chicken inside and out with salt, pepper, and your favorite herbs and spices.
Roast the chicken: Preheat your oven to 425 degrees Fahrenheit. Place the chicken breast-side up in a roasting pan and add 1 cup of water to the bottom of the pan. Roast the chicken for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees Fahrenheit.
Let the chicken rest: Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Serve the chicken: Carve the chicken and serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple green salad.

Conclusion:

Roasting a whole chicken is a classic cooking technique that is both simple and delicious. By following these tips, you can roast a perfect chicken every time. Whether you're cooking for a family meal or a special occasion, a roasted chicken is sure to please everyone at the table.