Perfectly Roasted Chicken

March 21st, 2012  |  Cluck cluck, Family Dinner  |  1 Comment

There was a post on Sunset Magazine's Facebook page asking what people's favorite go-to weeknight meal is.  Without a doubt roasted chicken is that dish for me and then I began wondering why I hadn't shared it here sooner.

There was a time when my husband and I had roasted chicken at least one night a week.  It was always something we could agree upon, always easy and always delicious.... and then he did it....the unthinkable....the unforgivable....he ate. my. skin.

I always thought there was an invisible line down the breast of the chicken and once you started on one side, you had to stay on that side.  Each person gets their own wing, drumstick and breast with all the skin on their respective side.  Isn't that how people were raised to divvy up their chicken {skin}?  Well, apparently not everyone.

I got so mad about him eating my skin that I stopped making roasted chicken for about six months.  You think I'm kidding?  I'm not and I was determined to make him suffer by giving him absolutely no skin at all.   That'd teach him.  And it DID!   These days, he won't even touch the skin from the breast until I have finished my dinner completely..... and now we can have chicken again all the time.

The one tough thing about roasting chicken is that if you don't have a thermometer in it, it is hard to be sure when it is fully cooked.  Unless, you have a Bosch oven.... an oven in which there is a "recipe" setting that requires you to simply enter in the weight of the bird (as shown on the outside of the package} and press the start button.  The oven does the rest of the work.  Does it get any easier than that???   I must admit I was a little bit skeptical leaving the guesswork to a control panel {especially when it came to one of my favorite dinners}, but I tried it and it cooked the chicken perfectly!   There was not a smidgen of pink inside to make us wonder if we'd wake up in the night with churning stomachs--only tender, juicy, white chicken {and gorgeous dark golden skin}.



1 whole chicken, 5-7 lbs
3 tablespoons unsalted butter
1 small shallot, diced
one lemon, zested and sliced
1 small yellow onion
3-4 springs fresh rosemary, divided
sea salt & freshly ground black pepper
1/2-1 teaspoon garlic powder
1 tablespoon balsamic vinegar (optional)


Remove and discard spare parts [neck, gizzards, liver] from chicken, rinse well with water and pat dry.

In a small bowl combine butter, lemon zest, shallot and 1/2 teaspoon chopped fresh rosemary.   Gently lift and slide your fingers under the skin over the breast meat and distribute most of the butter mixture under the skin, pushing forward as far as you can without tearing the skin.  Rub the remaining butter mixture all over the outer skin of the bird.   Using a sharp knife, gently press 4-5 holes into the outer skin over the breast meat--you just want to slightly puncture the skin so that the heat is able to escape.

Generously salt and pepper the inner  cavity of the chicken and then stuff it with half of the chopped onion and lemon slices and the remaining rosemary sprigs.  Using kitchen twine, tie the legs together to help keep the stuffing from coming out of the bird {This is not necessary but makes for a prettier presentation}.   Lay the remaining onion and lemon in the bottom of the dish you plan to cook the chicken in [I used a 9"x13" casserole dish].  Generously coat the outside of the chicken with salt, pepper and garlic powder.  Lay the chicken over the onion and lemon and place it in the oven.

Turn oven to Recipe setting and choose Chicken > Whole Chicken> and enter the weight of your chicken.  Press Start and walk away until the oven tells you its ready.  If you do not have this feature on your oven, bake the chicken at 375 degrees for about 1 1/2 hours until an instant read thermometer inserted at the thickest part of the thigh registers 170 degrees.  I like to baste my chicken with the pan juices about halfway through the cooking time.

Once the chicken is done, you have a choice to make:  If you like your chicken skin crispy, leave it alone.  If you like it softer, then I recommend stirring 1 tablespoon of balsamic vinegar into the pan juices and brushing the entire chicken with those juices before serving.

If you don't like skin at all, you are probably not "my people"....but you are always invited to the dinner table when I'm serving roasted chicken.

One thought on “Perfectly Roasted Chicken

  1. That looks amazingly delicious! AND, I’m sure allot healthier than buying store purchased oven roasted chicken. Can’t wait to move into our new home and make this for my fam. Thanks for sharing. {Hope my oven does a great job!}

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