Fragrant Whole Roasted Chicken: A Simple Yet Flavorful Dish

Despite its straightforward preparation, the meat turns out tender and juicy, and its taste leaves few indifferent. Since different parts of the chicken cook at varying speeds, it’s best to use a thermometer for accuracy. The ideal cooking temperature for the breast is between 70-73 °C, while the thigh should not exceed 80 °C. We’ve previously shared methods to achieve evenly cooked whole chicken. Today, let’s explore how to get the most flavor and benefit with minimal effort.

— Not Cold or Wet —

The rules for white poultry meat are the same as for red meat. Before cooking, it needs to come to room temperature. If you skip this step and put the bird straight from the fridge into the oven, even cooking will be hard to achieve. Depending on the size of the bird, 30-45 minutes are usually enough. However, the preparation doesn’t end there: the bird also needs to be patted dry to ensure a crispy crust. Place it on a paper towel and blot the meat until dry.

— Be Generous with Salt and Pepper —

When it comes to other seasonings, caution is needed, but salt and pepper are always welcome. They highlight the natural flavor of the meat and help create that golden, crispy skin. When seasoning the chicken, don’t forget to cover the back, under the wings, between the thighs, and the inner cavity. Additional herbs, like finely chopped greens, are up to you. If you want a richer aroma, try placing slices of citrus, sprigs of herbs, crushed garlic, and onions inside the cavity.

— Find Your Method —

There are two main ways to cook a whole chicken: slowly at a low temperature or quickly over high heat. Before choosing, decide on your desired end result. Cooking at 140 °C for three hours will yield incredibly tender meat. For a chicken with a crispy crust, high heat is essential. However, the best results often come from a combination of these methods: quickly searing the bird in a cast-iron skillet until golden, then roasting in the oven at 200 °C for 30-45 minutes, depending on its size.

— Let the Chicken Rest —

The final step is the hardest: patience. You don’t need to cut, fry, or measure—just let the meat rest. During this waiting time, the juices will redistribute throughout the bird and won’t spill out when you cut it. Once you take the chicken out of the oven, place it on a rack and let it sit for 15-20 minutes.

— Don’t Waste the Drippings —

As the chicken roasts, the fat will render out. To make good use of this flavorful product, place a layer of onions, carrots, potatoes, or any other vegetables under the bird before putting it in the oven. These vegetables will soak up the fat, becoming tender and aromatic. Alternatively, mix the drippings with slices of bread and put them back in the oven. You’ll get crispy, golden croutons that are far superior to any store-bought version.