The World’s Easiest (and best!) Whole Roasted Chicken
I just got home from the MOPS International Convention in Dallas Texas. I shared this recipe with the audience and since then I’ve had a bunch of requests for the recipe. Well here is the deconstructed recipe for the the best Whole Roasted Chicken I’ve ever eaten that is so easy I now have it memorized and make it at least once a week.
My family loves it, and the leftover chicken makes a great topping for salads, or is wonderful in some tacos.
The only secret is to use a meat thermometer to get the internal chicken temp to 165 degrees – enough to be cooked, moist enough to eat right off the bone.
The World’s Easiest (and best!) Whole Roasted Chicken
1 Whole chicken – giblets removed, rinsed and patted dry
6 garlic cloves cut in half
½ stick of butter
Garlic salt and pepper
Preheat the oven to 425
Put the chicken in a roasting pan breast side up
Salt and pepper cavity, put garlic in cavity
Chop up butter into pats and place all over the top of the chicken
Sprinkle the top with garlic salt and pepper
Roast until chicken’s internal temperature is 165
Let set 20 minutes and enjoy
Kathy,
How do you think this recipe would do in the Insta-Pot?
Hi Kathi! Since you freeze your chickens, how long does it take for the chicken to thaw out… Like how far ahead of time would I need to pull it out of the freezer before I cook it?
I would pull it out 36 hours before (so the morning the day before you roast it!)
@Jenni~I’m not sure how Kathi does hers, but I’ve discovered one yummy way is to bake it at 425 degrees for thirty minutes, lower the temperature to 350 and bake for approximately another hour. She will brown nicely on the outside for a crispy crunch, and stay moist and juicy on the inside. Yum! This is just one way…
Years ago, I could never use a whole chicken because it was too gross to stick my hand into her nether regions and pull out her insides. Then I had children.
Yum! This recipe sounds way too easy. Lol! I wonder if I’d find some way to mess it up? 🙂 Cooking hasn’t always been one of God’s gifts for me. I’m more of the type to encourage someone else in the kitchen.
Sounds great! Approximately how long does it take to get up to the internal temperature of 165 degrees?