Overview
Oven roasted whole chicken is one of those perfect dishes you have on hand and can be used to make ahead during busy weekdays or during visits from family members. It really is a set and forget recipe! The first time I tried this was at Boston Market in Dallas, TX. I set out to find a recipe that was as close to the homemade version as much as possible and after a few years of experimenting found the no fuss version here. Even though this is different to the ones used by Boston Market, its a good compromise without having to play around without using apple juice as one of the ingredients (speculation that they actually use this in the marinade itself).
I experimented with all kinds of extra spices, temperatures, cooking methods like BBQ, and by stuffing the chicken. There was too much effort involved in overcomplicating this recipe and it was best to stick to a classic method which involves salting the chicken generously and will be the mainstay of the flavors in an oven roasted chicken and the rest of the seasoning really won’t penetrate beyond the skin and the fat in the chicken.
This is also an excellent choice for those wanting to maintain a healthy lifestyle and still get great flavors from a recipe they can make weekly. As someone that works out regularly, this can be paired up with rice, beans, and vegetables for any time of the day and especially helpful if you are a busy professional and want to make something on a Sunday that can be used for lunch the next day.
Ingredients
1 Whole Roasting Chicken (approx. 3 lbs)
1 tbsp. Kosher Salt (heavier salting in the breast)
1/2 tbsp. Black Pepper (coarse grind)
1 tsp. Garlic Powder
1 1/2 tsp. Paprika
1 tsp. Cayenne Pepper
1 tbsp. Cajun Seasoning (this is the one I use: https://amzn.to/44dXix9)
1 tbsp. Olive Oil
Directions
- Wash and pat dry the whole chicken. Trim any excess fat as needed.
- Apply the olive oil to the chicken and rub it all over the exterior of the chicken.
- Season the chicken with the kosher salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Marinate the chicken on the counter for at least 2 hours or overnight if needed in the refrigerator.
- Use a wire rack on top of an oven safe cooking pan to keep the chicken away from direct contact with the surface heat of the pan.
- Preheat the oven to 400F and bake for 1 hr. and 25 minutes, uncovered.
- Wait at least 5 minutes before cutting into the chicken to prevent all the juices from leaking out.
Tips
- Dialing the temperature down to 385F for 1:30 will give a deli roast chicken texture whereas the 400F called for in this recipe will give a crispier skin which we prefer personally.
- This is a good time to roast any vegetables such as potatoes, carrots, and whole garlic bulbs to go as accompaniments to the chicken.
- The bones of the chicken can be used to make a simple and quick chicken stock and is better than anything else that can be store bought.