Roasted whole chicken has already become our delicious and juicy Sunday roast dish. Such an easy recipe with a perfect result and a lifesaver. Crispy skin on the outside, juicy and tender meat on the inside, with simple pan gravy, is everything you need for a quick and generous dinner.
Roasted chicken is one of the easiest and best recipes to make when you want a special, but quick dinner. On Sundays, one of our staple dishes is the perfect roasted and crispy whole chicken in the oven with potatoes, salad or veggies. There’s nothing more comfortable than a toothsome garlic-herb-marinated roasted chicken.
Every chicken is simple to prepare, be it either in a slow cooker, roasting pan, or in the oven. Simple ingredients will make your table look gorgeous and taste amazing. I adore roasting chicken with potatoes. They become so golden, so delicious from the burning fat of the chicken. I find this recipe easy and of restaurant-taste and look. I try to make a good looking and tasteful roasted chicken with a handful of herbs, lots of garlic cloves, spices and love. Also, one hint here lays in its marinating process. The longer it marinates, the softer, tender, and juicier it will be. When I have more time, I try to marinate it overnight, but sometimes for 2 days. The flavored roasted chicken will become golden, crispy, and nicely aromatic.
This is such an easy way to prepare an outstanding main course offering a rich roasted flavor next to any of your garnitures. This recipe is for all seasons, as it tastes and looks amazing. This is a crowd-pleasing dish served next to mashed potatoes, tomato salad, grilled veggies, or anything else you like.
How to marinate a roasted chicken?
When I want to make a whole roasted chicken in the oven I try to buy one of the best qualities, and medium to big size. I don’t like too big chickens, nor too small. A medium, fatty one is just perfect for this dish. I wash the chicken and let it rest a little on some paper towels. Take one big bowl and add 2tbsp of granulated garlic, olive oil, 2 tbsp of smoked paprika powder, 3tbsp of Italian blend of dried herbs: thyme, paprika, oregano and rosemary, 2tbsp of salt and pepper. This dry mix of aromatic herbs and spices will make your chicken taste out of this world.
I soak the whole chicken in all these herbs with oil to coat all the flavors.
The marinating process depends on the weight of the chicken. If you are going to bake the whole chicken as I did, then season it with everything and let it rest in the marinade overnight, stick it in the fridge. If you only want to bake the wings or the chest then let it soak in the sauce for an hour. The more your chicken will coat all the flavors, the juicier and tender the meat will be.
How to make roasted chicken in the oven?
So, after your chicken has marinated the simplest and easiest process is coming. Place the chicken breast-side up into the baking tray and roast for about 1h10min hour at 180°C or 350°F. For note: medium size-chickens are roasting for about 50 minutes at 180C, however, if you want crispier/golden skin, leave it for longer – about 1h 10-20 minutes. Make sure not to overcook the chicken, as an over-dried one is something you don’t want to eat.
I have placed some halves of potatoes, under the whole chicken, to obtain crispy and golden-color potatoes from the burning fat. They are simply delicious and the best ones next to the roasted chicken. Everyone in my family simply loves this kind of yummy dish. It doesn’t matter how it is being cooked, this simple and comfort dish makes our delicious family dinner warm and lovely.
What to do with leftover roasted chicken?
The leftover roasted chicken can be easily used in some of these recipes like tacos, quesadillas, pasta with breast meat, scalloped potatoes, salads, or next to baked veggies. Sometimes, this leftover chicken meat can be even more delicious when reheated and mixed with other ingredients. Try to always impress and invent with some good leftover food.
How to store?
Roasted chicken can be easily stored in the refrigerator up to 3 days, or in the fridge for the next day. Put the leftover meat in an airtight container, tightly cover it and easily store it.
- I advise you to buy medium-size chicken to roast quicker and to have more crispy and tender meat.
- For the marinade: here you can experience with different types of herbs and spices. You can easily add curry, white pepper, or lemon zest.
- Marinate the chicken no less than one hour, overnight marination will be more than okay. The more it absorbs all the flavors, the softer and tender it will be.
- When you take it off the fridge, leave at least 30 minutes at room temperature to rest.
- Roast the chicken for about 50 minutes at 180C, but if you would like crispier and crunchy chicken skin, you can leave it longer in the oven (about 1h 20minutes).
Crispy and golden roasted chicken with juicy and soft meat is way more healthy and better than a fried one. This easy recipe will save you a lot of time and effort. My family adores this delicious packed chicken with irresistible flavors, crispy skin, and tender meat!
Crispy Roasted Whole Chicken in the Oven
- baking pan
- 1 whole chicken
- 5 potatoes
For the marinade:
- 2 tbsp granulated garlic
- 4 tbsp olive oil
- 2 tbsp smoked paprika
- 3 tbsp Italian herbs
- 2 tsp salt
- 2 tsp black pepper
- First, you have to marinate the chicken as I mentioned in the article above.
- When you take it off the fridge leave 30 minutes to rest at room temperature.
- Preheat the oven at 180C.
- Place the chicken breast-side up into the baking tray and roast for about 1h10min hour.
- I have placed some halves of potatoes, under the whole chicken, to obtain crispy and golden-color potatoes from the burning fat.
- When the chicken is roasted let it cool down for about 10 minutes, and then serve immediately next to the roasted potatoes.