Moist Roasted Whole Chicken

"I found a version of this recipe online somewhere and used it to take a roasted chicken to church for a special sampling of foods you can get from ordering foods from Angel Food Ministries. (http://www.angelfoodministries.com/) Everyone raved about it and since I am going to roast one for home today I decided to add the recipe here too. This is a well seasoned bird which is cooked with high heat for the first 20 minutes then cooked the remaining 40-50 minutes at a lower temperature. This makes the chicken nice and moist and very flavorful. It's easy and quick to prepare as well."
 
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photo by limeandspoontt photo by limeandspoontt
photo by limeandspoontt
photo by Lori Mama photo by Lori Mama
photo by Karol S. photo by Karol S.
photo by tredamay photo by tredamay
photo by Karol S. photo by Karol S.
Ready In:
1hr 15mins
Ingredients:
7
Yields:
1 whole chicken
Serves:
4-6
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ingredients

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directions

  • Preheat your oven to 450 degrees before starting to prepare the chicken.
  • Place the whole chicken into a medium sized baking pan.
  • Rub the entire bird with the olive oil.
  • In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
  • In the preheated oven bake the chicken for 20 minutes.
  • Lower the oven to 400 degrees.
  • Continue baking for 40-50 minutes, or until golden brown and juices run clear.
  • If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
  • Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

Questions & Replies

  1. what to make with my whole chicken?
     
  2. For roasted chicken do you put lid on while cooking?
     
  3. After I've baked the leg quarters in 350 degrees for 60 minutes do I raise the oven up to 400 degrees for 15 minutes more?
     
  4. Should I cover the chicken with foil or a lid?
     
  5. How long for a 51/2lb chicken
     
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Reviews

  1. Absolutely fantastic!!!! I followed the recipe and instructions nearly to the letter except I roasted 2 chickens at the same time, each around 5 lbs. so I cooked them for 30 min. at 450, then another 85 min. at 400. I only put the herbs on the upper part of the body but next time I'll put them over the entire thing because the skin with the herbs on got crunchy and mouth-wateringly delicious. Although I did add some chunked potatoes and baby carrots in with the chickens, I can't say I was too thrilled with the way they turned out and will probably not do that again. I will, however, roast chickens this way time and again because I don't think it can get any better than this. Thanks so much for sharing this recipe, CarrolJ!!!
     
  2. Absolutely fabulous recipe! I added just a small amount of chicken broth to the bottom of the pan before baking By skimming off the fat in the drippings when done, you will have a delicious sauce to pour over the cut up chicken . I also used Italian seasoning instead of basil and oregano and the flavor was superb. Going into my "WOW" cookbook and will be made many more times. Thanks so much.
     
  3. OMG this turned out PERFECT! HAS to be the best roasted chicken I've ever made and my family agreed. DH laughed that the word "moist" is in the title but after he tasted it agreed that it is true...it was very moist! I also tossed some cubed potatoes and baby carrots in some olive oil and the same herbs used on the chicken, poured them around the chicken to bake, and they turned out great also. Full meal in a pan...my favorite kind!
     
  4. My whole chicken was 6lbs. I used the recommended cooking temp. schedule and did tent the bird with foil about 45 mins in. It took approx. 1.5hrs to roast and I took the chicken out at 162 degrees and allowed it to rest where the temp reached 167 before falling again. I coated with olive oil as suggested but chose to use Montreal Steak seasoning. It was delicious. I was nervous about the high heat but this bird was juicy and done to perfection. Thank you for the tips!
     
  5. Lovely moist roast chicken. I used my own herb mixture. :)
     
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Tweaks

  1. I added water to the pan halfway though as I wanted something to baste the chicken with. I also stuffed the chicken with 1/4 slices of onion an had rosemary, parsley stalks, and lavender on the bottom to make for some yummy drippings.
     
  2. I just used butter, minced garlic, salt, pepper and a bit of a poultry seasoning. I also chopped up some celery, carrots, onion and garlic and stuffed the chicken with that
     
  3. Absolutely fabulous recipe! I added just a small amount of chicken broth to the bottom of the pan before baking By skimming off the fat in the drippings when done, you will have a delicious sauce to pour over the cut up chicken . I also used Italian seasoning instead of basil and oregano and the flavor was superb. Going into my "WOW" cookbook and will be made many more times. Thanks so much.
     
  4. 20 minutes at 450; 60-70 minutes at 400.
     
  5. I like flavours such as ginger, orange and sometimes even garam masala - fabulous. Mix ginger paste with orange marmalade and spread over before roasting - wow
     

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