Oven Roasted Chicken Your Family Will Love
As a homemaker, preparing food from scratch in the kitchen for family seems like a love language. However, there are times when you need an easy meal that can put on the table without much preparation. Even when an easy meal is needed, you wont want to skimp on the meal being filling and nutritious. A roasted chicken is perfect for these situations!
Once you try it, this roasted chicken recipe will be making it into your go to meal list! Not only does this recipe provide a beautiful dinner, the spices left over at the bottom of the pan and the remaining bones make a beautiful bone broth.
Interested in learning how to make bone broth? Click HERE to make delicious chicken bone broth!
Cooking Time
For cooking time, a good rule of thumb is 20 minutes per pound at 425℉. For a 4 pound chicken, cook with the lid on for about 50 minutes. After 50 minutes, remove the lid and continue baking the chicken for 30 minutes or until the skin is golden and crispy.
The spices for this delicious roasted chicken
For this Roasted chicken, you will need one tablespoon each of onion powder, garlic powder, paprika and chili powder. To that mixture, you will also need a half tablespoon of salt.
Ingredients and Tools
A whole chicken– This is the star of the show! The size of chicken you will need will highly depend on the number of dinner guests and if you want any leftovers or meat for another recipe. A 4-5 pound chicken will serve my family of two for dinner, leftovers and for a soup or other meal.
THE Seasoning Blend – For this blend, you need one tablespoon each of onion powder, garlic powder, paprika and chili powder. To that mixture, you will also need a half tablespoon of salt (I like to use Redmond Real Salt).
Oil – Preferably coconut oil, lard or tallow. Avocado oil and olive oil will work as well.
A cast iron dutch oven– any cast iron dutch oven will work. I’ve even made this chicken in a non-ceramic Lodge dutch oven before and it turns out just as delicious.
Paper towels – This will be used to pat dry the chicken after removing it from the packaging.
Making the Roasted Chicken
Preheat your oven to 425℉.
To begin, remove your whole chicken from its packaging. Remember to remove any organs that may be in the bird’s cavity.
Use paper towel to pat the bird dry. Be sure to dry all sides.
Spread your fat of choice on all parts of the bird. Ensure the oil covers the entire bird by rubbing the fat on the bird with your hands.
After the oil is spread over the bird, generously cover all sides of your chicken with the seasoning blend. When you finish adding the spices, no chicken skin should be visible. The bird should be laying in your dutch oven breast side up.
TIP – To avoid the seasoning getting removed from the breast side when turning the bird, first season the spine side. By seasoning the spine side first, you only need to turn the bird once. This limits any seasoning being removed when you move the chicken.
When your oven is preheated, place the lid of the dutch oven on your pot & place your prepared chicken in the oven.
Cooking Time for a Roasted Chicken
For cooking time, a good rule of thumb is 20 minutes per pound at 425℉. For a 4 pound chicken, cook with the lid on for about 50 minutes. After 50 minutes, remove the lid and continue baking the chicken for 30 minutes or until the skin is golden and crispy.
To check how cooked your chicken is, cut near the joint of one leg. When the juices are clear, your chicken is full cooked.
Once the juices run clear, remove the roasted chicken from the oven and let it sit for 5-10 minutes before serving.
Sides For Roasted Chicken
If choosing to make sides in addition to this chicken, I recommend preparing those while the chicken is cooking.
Some suggested sides include seasoned brussel sprouts, broccoli or green beans. We typically pair one of these green vegetables with a sweet or regular potato of some kind. All forms of potato are excellent! Some favorites include mashed or chopped and roasted on cast iron.
FAQ:
How long to cook a whole chicken in the oven?
For cooking time, a good rule of thumb is 20 minutes per pound at 425℉. For a 4 pound chicken, cook with the lid on for about 50 minutes. After 50 minutes, remove the lid and continue baking the chicken for 30 minutes or until the skin is golden and crispy.
What brand of spices should I use?
You can use any brand of spices that you would like. If you are looking to purchase bulk spices, I highly recommend checking out Azure Standard.
Did you try this recipe? Let me know in the comments or tag @missyshomestead on Instagram.
