This juicy roasted chicken is humbly presented, no adornments, fancy plating or decorative backdrop. It is simply an organic whole chicken seasoned with salt and pepper and roasted. Fanfare would not suit it. So, why am I even bothering you about such a simple roasted chicken recipe? The cure to dry chicken, it’s all in the process baby.
Juicy Roasted Chicken
I am not usually a whole bird kind of gal, but when whole organic chickens are on sale at the local grocer for 99 cents a pound, I become a whole bird kinda gal. Sometimes I brine a chicken to add juiciness, other times I just coat it in some wild seasoning and pop it in the oven. There is a simple trick that will result in a juicy bird with crispy skin, that I like to do.
Roast Chicken Trick
Roasting a chicken at a higher temperature, and starting it out breast side down is a method of ensuring great results. The bird is roasted upside down for 20 minutes, then flipped over for the rest of the cooking time.
So does this really result in a juicy roasted chicken? A picture is worth a thousand words, judge for yourself…
Now dry chicken is history!
Make it a meal!
- 1 whole chicken 3 1/2 to 4 1/2 lb range
- Kosher salt
- fresh ground pepper
- Preheat oven to 425 degrees.
- Remove the giblets and such from cavity of chicken.
- Season the chicken with salt and pepper and place breast side down in non-stick roasting pan .
- Roast for 20 minutes, then flip it over continue roasting.
- After about 15 minutes check temperature of thick part of thigh. You are looking for a temp of 165 degrees. (you will probably need to cook the chicken more, but oven temps and chickens themselves vary, so it is always best to check)
- Once you have reached the temperature take it out & let it rest for about 10 minutes before slicing.
Make sure to use the brown bits at the bottom of the roasting pan. Make a traditional gravy, or simply splash in some white wine and reduce it for a nice wine sauce.