Recipe For Roasting Chicken At High Temperature

Learn how to make the best Roast Chicken recipe! Fear not with this simple rotisserie-style spice blend and step-by-step instructions that will give you juicy and flavorful chicken with perfectly crisp skin every time.

This recipe uses very simple ingredients that you probably already have in your pantry. If not, you’ll be able to find them easily and cheap at your local grocery store. With only 5 ingredients paired with a tried and true method, you’ll be a chicken roasting master with your very first stab at this recipe.

I’ve spent years and years testing different methods for roasting a whole chicken. There are lots of methods out there with a big list of steps and a giant mess, and this is not one of them. I found that with the right simple blend of flavors and this easy-peasy method, I always get chicken that tastes restaurant quality with minimal cleanup at the end.

Best Ever High Heat Roasted Whole Chicken (two Ingredients) • So Damn Delish

Roasting Pan With A Rack – Before you begin you’ll need a 11×15-inch roasting pan, preferably with a rack. If you don’t have one with a rack, you can also use a rimmed sheet pan or a large oven-proof skillet such as a cast iron.

I kept this recipe nice and basic. There are so many different ways you can spice up a chicken, but I know you’ll be pleasantly surprised with how flavorful this simple spice blend is! Keep scrolling for the full recipe and ingredient amounts.

Let me show you how easy it is to roast chicken at home! In just a few simple steps you can have perfectly cooked moist and juicy chicken with minimal effort.

The Correct Chicken Temperature For Juicy White And Dark Meat

To begin, you need to preheat your oven temperature to 350°F (177°C) so that it is already hot once your chicken is ready to cook. Then grab an 11×15-inch roasting pan with a roasting rack and set it aside for a later step. However, if you don’t have a roasting pan you can also use a sheet pan.

Next, you need to make the flavor packed spice rub! Just mix the onion powder, garlic powder, smoked paprika, salt, and black pepper together in a small bowl. It’s important to premix the spices for the best flavor. If you just sprinkle them on the chicken one by one it’s not the same.

Before you even think about seasoning the chicken, you need to pat it dry with paper towels. This simple step will ensure that the spice rub sticks to the chicken. At this point, you can also remove the wing tips if you prefer.

Juicy Baked Chicken Breast

Now it’s time to spice up the chicken with the tasty rub! To do this, use your hands to fully coat the chicken with the spice mixture. And don’t forget to season inside the cavity as well for the most flavorful meat.

Also, once the chicken is coated in spice, you can rub a bit of olive oil over the chicken to help crisp up the skin if you like. However, I find that it’s not necessary to add the oil because the chicken is roasted at a higher temperature for the last few minutes which does a great job of crisping up the skin.

With the chicken seasoned, place it on the rack over the roasting pan. Then if you like, you can also add some potato wedges to the rack along with the chicken. This step is totally optional but is a great way to turn this roasted chicken recipe into a complete meal. And other vegetables can be added as well. I often like to add an onion cut into quarters along with some carrots.

Juicy Oven Baked Chicken Breast

If you want to make some gravy, now is the time to also add about a cup of chicken broth to the pan.

Your prep work is done! Now for the easy part. Transfer the chicken to the oven and bake it for 20 minutes per pound. Then increase the oven temperature to 450°F (232°C) for the last 20 minutes of baking to crisp up the skin. So for example, you would cook a 4 pound chicken for 60 minutes at 350°F (177°C) and then for an additional 20 minutes at 450°F (232°C).

Now that the chicken has been roasted, it needs to rest for a bit. Cover it with a bit of aluminum foil and allow it to sit for 10 to 15 minutes before slicing. Waiting a few minutes ensures that the meat stays nice and juicy. All the juices will run out and make the chicken dry if you slice into it too soon.

High Heat Roast Chicken

Once the chicken has rested, garnish it with a bit of freshly chopped parsley. Then slice the chicken and serve it with all your favorite sides.

I know you’ve seen me say this so many times before, but I can’t stress it enough; get yourself an instant read thermometer! It will change your life. You can use it for not just meats but baked goods as well.

I like to take the temperature both at the thickest part of the breast, and at the thickest part where the drumstick and thigh meet the breast. Once the meat registers at 165°F, the chicken is all done.

Slow Cooker Roast Chicken

We can’t let all those flavorful drippings go to waste, can we? This is a super easy way to make a gravy so delicious you’ll want to smother your chicken and all your sides with it.

I get asked this question a lot. Roasting and baking are pretty much the same, the only difference being the temperature used when cooking. Roasting is done at a much higher temperature than baking. Baking is usually done at a temperature of 375°F or lower and is often for food that is not solid before being cooked like any baked goods; cakes, cookies, breads, etc.

Roasting is done at a temperature of 400°F or higher and is most often used on foods that require longer cooking times. Think meats such as roasts that require a crispy skin with a soft or juicy center.

One Hour Oven Roasted Chicken

This wonderful recipe will go well with any of your favorite sides! You can try some potato wedges like you see in the photos, or you can check some of these recipes out:

Transfer the leftovers to an airtightcontainer in the fridge and store up to4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to afullboil before serving.

To freeze your leftovers, I would shred the remaining chicken and store in anairtightcontainer. You can also store the chicken in individual sized containers for easier thawing. It will last up to4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

Crockpot Whole Chicken

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Serving: 1 serving Calories: 317 kcal (16%) Carbohydrates: 1 g Protein: 27 g (54%) Fat: 22 g (34%) Saturated Fat: 6 g (38%) Cholesterol: 109 mg (36%) Sodium: 297 mg (13%) Potassium: 290 mg (8%) Fiber: 1 g (4%) Sugar: 1 g (1%) Vitamin A: 460 IU (9%) Vitamin C: 3.1 mg (4%) Calcium: 16 mg (2%) Iron: 1.4 mg (8%)

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Through Jo Cooks, I invite you to join me in my kitchen as we explore delicious recipes from around the globe, celebrate the joy of cooking, and make every meal a memorable one. Happy cooking!

Slow Roasted Chicken: A Perfect Roast Chicken Every Time!