Roasting a chicken might seem like a daunting task, but once you get the hang of it, it’s an incredibly satisfying and delicious meal. Whether you're preparing a Sunday dinner for the family or hosting a small gathering, roasting a whole chicken is a classic recipe that never goes out of style. In this guide, we'll walk you through the steps to achieve perfectly golden, crispy skin and tender, juicy meat.

Why Roast a Chicken?
​Roasting a whole chicken is not only a great way to prepare dinner, but it also yields leftovers that can be used in soups, salads, sandwiches, and more. Plus, roasting a whole bird is often more cost-effective than buying pre-cut pieces of chicken.

​What You’ll Need

• 1 whole chicken (about 3-4 lbs)
• Olive oil (or butter)
• Salt and pepper
• Fresh herbs (like rosemary, thyme, or sage)
• Garlic (optional, but highly recommended)
• Lemon (optional)
• 1 cup of water or chicken broth (we used water with 1 TBSP Watkins Chicken soup mix)
• Vegetables (optional, such as carrots, onions, potatoes)   

Step 1: Preheat the Oven
The first step in roasting a chicken is to preheat your oven to 325°F (160°C). This high temperature will help crisp up the skin while keeping the meat juicy and tender.


Step 2: Prepare the Chicken
Remove the chicken from its packaging and pat it dry with paper towels. Drying the chicken is essential for achieving crispy skin. Once it’s dry, season the chicken generously with salt and pepper, both inside and out.


Pro Tip: Don't skimp on the seasoning! Salt brings out the natural flavors of the chicken, so be liberal with it.
Next, stuff the cavity of the chicken with aromatics like fresh herbs (rosemary, thyme, or sage work great), a couple of garlic cloves (smash them gently with the blade of a knife), and a lemon cut in half. The lemon will infuse the chicken with a subtle, refreshing flavor as it roasts.


Step 3: Truss the Chicken (Optional)
Trussing, or tying the legs of the chicken together with kitchen twine, isn’t strictly necessary but can help the chicken cook more evenly. If you choose to truss the chicken, take a piece of twine, tie the legs together, and tuck the wings underneath the bird to prevent them from burning.


Step 4: Coat the Chicken with Fat
Next, rub the chicken all over with olive oil or softened butter. This will help the skin brown and become deliciously crispy. If you’re using butter, it adds an extra layer of richness to the flavor.


Step 5: Roast the Chicken
Place the prepared chicken on a rack in a roasting pan, breast side up. The rack allows air to circulate around the chicken, promoting even cooking. Pour the water or chicken broth in the bottom of the roasting pan.  If you don’t have a rack, you can also place the chicken directly on a bed of roughly chopped vegetables like onions, carrots, and potatoes, which will also add flavor to the drippings.  The vegetables not only add flavor but also elevate the chicken, allowing air to circulate and ensuring a crispier skin.

Roast the chicken in the preheated oven 325 degrees F (160 degrees C). Place the chicken in the oven and roast for about 3 1/2 hours, depending on the size of the chicken.   A good rule of thumb is to roast it for about 20 minutes per pound. To ensure that the chicken is fully cooked, check the internal temperature with a meat thermometer—it should read 165°F (74°C) when inserted into the thickest part of the thigh.


Pro Tip: Halfway through roasting, baste the chicken with the pan juices to keep the skin golden and juicy. This step is optional but highly recommended for an extra boost of flavor.


Step 6: Rest the Chicken
Once your chicken is cooked, remove it from the oven and let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, keeping it moist and tender when you carve it.


Step 7: Carve and Serve
Carve your chicken by first cutting through the skin between the drumstick and the body of the chicken. Then, remove the breasts and slice them against the grain. Don’t forget the wings! Serve the chicken alongside your roasted vegetables or whatever side dishes you prefer.


Bonus Tips:

• Add Flavor to the Skin: For an extra punch of flavor, you can rub your chicken with a mixture of minced garlic, herbs, and lemon zest before roasting.
• Make Gravy with the Drippings: Don’t let those flavorful pan drippings go to waste! Use them to make a simple gravy by adding a bit of flour and broth to the pan.
• Leftovers: Use leftover chicken for soups, salads, or sandwiches. The roasted chicken keeps well in the fridge for up to 4 days.
  
  
  

Roasting a chicken doesn’t require any fancy skills—just a few simple ingredients and a bit of patience. The end result is a beautifully roasted bird with crispy skin, tender meat, and a rich, savory flavor. Whether it’s for a special occasion or just a comforting weeknight meal, roasting a chicken is an easy way to impress your family and friends. Enjoy!




TIMETABLE FOR ROASTING CHICKEN (OVEN)
Temperature :  325 degrees F (160 degrees C) 

Whole Stuffed Chicken 
Weight                                                  Cooking Time
1.75 to 2.25 kg  / 4 to 5 lbs                  2 1/2 to 3 1/2 hours
2.25 to 2.75 kg  / 5 to 6 lbs                  3 1/2 to 4 1/2 hours
2.75 to 3.25 kg / 6 to 7 lbs                   41/2 to 5 hours


Notes
About 1/2 hour per kg (45 minutes per lb)
Unstuffed chicken :  11 minutes less per kg (5 minutes less per lb)
Temperature on meat thermometer:  90 degrees C (190 degrees F)  


AIR FRYER INSTRUCTIONS

Preheat the Air Fryer:
Preheat your air fryer to 375°F (190°C) for about 3-5 minutes.

Cook the Chicken:
Place the chicken breast-side down in the air fryer basket. This will help crisp the skin on the back first.
Cook the chicken at 375°F (190°C) for about 25 minutes.

Flip the Chicken:
After 25 minutes, carefully flip the chicken over so that the breast side is up. You can use tongs or a spatula to do this, as the chicken will be hot!
Continue cooking at 375°F (190°C) for another 25-30 minutes. Cooking times may vary depending on the size of the chicken and your air fryer model.

Check for Doneness:
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
If the skin isn’t as crispy as you want, you can cook for an additional 5-10 minutes, checking every few minutes.
​
Rest the Chicken:
Let the chicken rest for about 10 minutes before carving. This helps the juices redistribute, keeping the meat moist.