Here at Spinach Tiger we know how to make a good roast chicken, and we can make it to your taste.
Today, we’re going Italian style with the herbs that tend to go on a good roasted pork like the one I learned to make in Tuscany.
I was looking at googling trends and many people are searching how to roast a chicken in the oven, what temperature to roast a chicken in the oven and how long to roast a chicken in the oven. I use the Zuni Cafe method and I’ve made a video.
I understand this. The simplest recipes are often shrouded in the most mystery, so today let me simplify once and for the art of roasting a chicken in the oven with consistent success.
Let me answer some of your most frequent questions on roasting a chicken in the oven.
How long does it take to roast a chicken?
One Hour, with a caveat. You will need to take your chicken out of the refrigerator for two hours. I’ve gone as long as three in my air-conditioned home. This way it roasts evenly and gets done inside. There’s nothing worse than drying out the white meat while trying to get the innermost part of the thigh done enough to be safe.
How will I know when the roast chicken is done?
The chicken is done at 165 ° F. Using an instant read thermometer, insert into the inner most part of the thigh without touching the bone. The juices should run clear.
How do I prevent my chicken breast from being dry?
Take the time to dry brine. If you have three days, salt chicken, cover loosely. At least salt the chicken while its warming up on the counter. Do not over-roast.
How do I roast the chicken? What pan, do I use. Should I truss, baste, add butter, oil, etc.
I always use a cast iron pan that is a little larger than my chicken so I can squeeze in potatoes and carrots. However, a will work in a pinch and give you a lot of room for vegetables. It might not brown the chicken on the bottom as easily.
I rarely any butter or oil because the fat in the chicken skin is all the chicken needs and will crisp up, which might be harder to do when adding more fat.
Stuff herbs, lemons, garlic, etc inside the cavity to add further flavor.
There is no need to truss the chicken. Just flop it into the pan.
Separate the chicken skin before roasting, in order to get some salt into the chicken and add in herbs like sage and thyme between the skin. I save the rosemary for the inside cavity and to sprinkle on in the last 10 minutes.
Rest the chicken for 15 minutes before carving.
These are very simple thing that any novice can do. You can turn the roast chicken into your signature dish and put it on your weekly rotation because you should be able to get two meals out of it. If you have a large family, roast two at the same time.
My Italian Roast Chicken Recipe uses Sage, Rosemary and Thyme.
I love these herbs and you can grow them most of the year. We always have fresh rosemary and thyme, but if you don’t have access, you can use a blend. I like this Italian spice blend, but you may have your favorite.
Here’s a funny part. I always separate the skin from the chicken and don’t laugh, but I use this tool which is made for peanut butter and jelly. It’s long and works without tearing at the skin.
Be creative when you roast a chicken in the oven.
I have another version of an Italian roast chicken recipe. One time I put a chicken cacciatore twist on it just because I had that craving. This was a sheet pan dinner with tomatoes, potatoes and olives.
If you want Italian style chicken cut up into pieces you might like this recipe where I added a green pepper for extra flavor.
Roasted Potatoes and Lemony Kale Salad are perfect accompaniments to Italian Roast Chicken Recipe.
These Dijon Garlic Roasted Ootatoes would be the perfect side dish for the Italian Roast Chicken.
I always serve a salad when I roast a chicken in the oven. This Chopped Kale with Toasted Almonds and Lemon would go nicely with this particular Italian roast chicken recipe.
So tell me, do you do whole Italian roasted chicken? What do you like for your sides?
You may also like:
- 1 3-4 pound roasting chicken (air-chilled is best)
- Italian Spice Blend or fresh herbs as below
- Fresh rosemary, fresh sage, fresh thyme,
- Ground fennel seed (optional)
- Three days in advance (can be less) clean chicken, salt inside and outside. Loosen skin between breast and as much as leg and thigh you can without ripping skin.
- Wrap loosely in plastic wrap or plastic bag. Refrigerate.
- Take chicken out two hours before roasting.
- Chop herbs finely. You can insert some fresh herbs in between skin if you like. Insert some rosemary inside cavity. Use a spatula or butter knife and loosen the skin from flesh to insert the herbs
- If using dried herbs, wait until the last 10 minutes of roasting, after you have turned the chicken over.
- Preheat oven to 450.
- Put chicken in heated pan, breast side down. You will be turning chicken over, however I've tried various ways and you can choose to sit chicken in pan breast side up and choose not to turn over. I like the underneath done a bit, so I start breast side down.
- Turn chicken over after 25 minutes, at which time chicken should easily yield. If not cook a little longer.
- Chicken is done when the thermometer inserted into thickest part of thigh without touching bone is 165 degrees F.
- Chicken should be golden brown. Allow to cool for 10-15 minutes before carving.