Today, we’re keeping it classic with Ryan’s Easy Roasted Chicken. This whole roasted chicken is a no-fuss, yes-juicy, yes-super-delicious recipe for this household go-to dish. No need to get carried away with fancy spices that require an extra trip to the grocery store—Ryan’s Easy Roasted Chicken only requires good ol’ probably-in-your-pantry-already ingredients. Plus, this roasted chicken comes together in five easy steps: just salt it, stuff it, butter it, season it, bake it.
To top it off, we’re going to teach you how to use Ryan’s Easy Roasted Chicken to make The Best Chicken Stock with What You Already Have in the Kitchen. Use the carcass, juicy pan drippings, and giblets from this whole roasted chicken to make a chicken stock that’s comforting and versatile. Now let’s get roastin’.
- Whole Chicken
- Lemon: Cut into quarters.
- Onion: Cut into eighths.
- Garlic Cloves
- Rosemary Sprigs
- Smoked Paprika
- Black Pepper
Start by preheating your oven to 450 degrees. Grab your 1 Whole Chicken, place it on a wire rack, and coat the entire thing (don’t forget to flip it!) with 1 tablespoon Salt.
Time to stuff it! We’ll do this in an ordered pattern to help distribute the flavors of the ingredients you’re stuffing with. In this order, place 1/8 Onion, 2 Garlic Cloves, ¼ Lemon, and 1 Rosemary Sprig into the cavity of the chicken, then follow with 1/8 Onion, 3 Garlic Cloves, ¼ Lemon, and 1 Rosemary Sprig.
Voilà, your chicken is stuffed!
Next, tuck the two wings under the breast so they’re secured and loosen the chicken’s skin. You can do this by parting the skin from the meat at the cavity and pushing your way through with your index fingers until you’ve loosed as much of the skin from the breast of the chicken as possible.
Cut 2 tablespoons Butter into 4 Pats and slide them under the skin. This is key for flavor and juiciness.
Let’s get this baby seasoned. Top your chicken with ½ teaspoon Smoked Paprika, ¼ teaspoon Dried Thyme, and ¼ teaspoon Black Pepper and you’re good to go.
You’ve officially made it to the roasting phase. Use a bit of butcher twin to tie the legs together, then pop your chicken in the oven and bake for 20 minutes at 450 degrees. After 20 minutes, reduce the heat to 350 degrees and bake for another 25-30 minutes. You’re looking for an internal temperature of 165 degrees. Once you’ve reached that, remove your easy whole roasted chicken from the oven and let it rest for about 10 minutes. Then carve, serve, and eat up!
Remember to keep your carcass, pan drippings, and giblets so you can make The Best Chicken Stock with What You Already Have in the Kitchen!
Ryan's Easy Roasted Chicken
Even though Ryan's Easy Roasted Chicken isn't complicated and doesn't use fancy spices, it's the juiciest and most delicious chicken you'll make at home!
- 1 Whole Chicken ~4 Lbs
- ½ Lemon Cut in ½
- ¼ Onion Cut in ½
- 3-5 Garlic Cloves
- 2-3 Rosemary Sprigs
- 2 T Butter Cut into 4 Pats
- 1 T Salt
- ½ t Smoked Paprika
- ¼ t Thyme dry
- ¼ t Black Pepper Ground
Preheat oven to 450℉.
Place chicken on a tray with a wire rack, and evenly coat all sides with the salt.
Stuff the inside with the onion, garlic, lemon, and rosemary. If there are parts inside (giblets, neck or liver) remove them before stuffing, they may be reserved for stock if you make it.
Using your index finger separate the skin over each breast from the meat, then add 2 pats of the butter per side.
Fold the wings under the breast, by tucking the tips under the front neck area.
Top the chicken with the paprika, thyme, and pepper.
Tie the legs together with a bit of butcher twine.
Place in the oven and bake for 20 minutes before lowering the temperature to 350℉.
Cook for an additional 25-30 minutes, or until the internal temperature has reached 165℉.
Remove from oven and let rest for about 10 minutes before carving and serving.
I like to do the salting a day ahead at least if I can, simply wrap the tray and refrigerate, or place the chicken in a container and cover refrigerated, this will help season the chicken throughout and help to give you a juicy bird.
Also, keep the pan juices after it’s done for stock if you want to get the most out of your chicken, we’ll show you what to do with it in our recipe for that.