Did you know that a roast chicken is one of the easiest dinners to make? The bones of the bird do a great job of keeping the meat flavorful during cooking. This tasty, crispy, juicy recipe is no exception!
I’ve always thought of the roast chicken as a classic “set-it-and-forget-it” kind of meal. Not so! I’ve read of birds that turned out too dry. Too flavorless. Burnt! Not with this recipe! This is my quick, super easy, flawless roast chicken dinner.
I take a whole chicken and stuff the underside of the skin with homemade herb butter (which is so simple to make), drizzle it with orange juice and pop it in the oven. That’s it!
Let’s get cooking!
- 5 lb whole chicken, skin on
- One orange
- A variety of garden-fresh herbs. I chose variegated sage, oregano and lemon balm.
- Sea salt
- 1/4 cup of butter (1/2 stick), softened
Preheat your oven to 425 degrees.
Take out a 9×13 glass baking pan. Place a cookie cooling rack on top of the pan. This will elevate the chicken and prevent it from becoming soggy. Place the bird on top of the rack, breast side up.
Reach inside your chicken and take out the heart and lungs. Toss them in olive oil, ground cumin and sea salt. Fry them up for 5 minutes in a sauté pan over medium heat until the liver is soft and the heart is no longer pink in the center. Eat them or feed them to your babies! They are so healthy and tasty.
Roughly chop or cut up your herbs. Mix them in a bowl with your softened butter. Pat your bird down with paper towels inside and out, drying off the skin.
Take your hand and loosen the skin of the chicken from the bird to form a pocket next to the chicken breast. Stuff 3/4 of that herb butter into that pocket. This will baste the chicken while it’s cooking creating a flavorful, moist bird. Be sure to cover the entire breast and thigh area for the best effect!
Take a large handful of sea salt (about 1/2 a cup) and rub the inside cavity of the bird with the salt.
Cut the orange in half. Squeeze both halves over the chicken. Stuff the squeezed orange halves inside the chicken cavity. Stuff the remaining 1/4 of the herb butter in there as well. Sprinkle the outside of the bird with sea salt.
Place the chicken in the middle rack of the oven. Cook uncovered for 30 minutes, then tent with aluminum foil to prevent burning. Cook for 1 hour and 25 minutes total, or until a thermometer at the center breastbone of the chicken reads 175 degrees.
Let the chicken rest for 20 minutes before carving it up. Don’t throw out those bones! Pop them in a gallon ziplock bag and toss them in the freezer. You can use them to make a delicious, homemade chicken stock in your slow cooker.
Easy, right? Don’t settle for rotisserie chicken. Cook it yourself instead. Let me know how you like your dinner in the comments below!
For a more in-depth video of this recipe head over to my YouTube channel, where I walk you through this dinner step by step.
Thanks for reading!