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Roasted Chicken

How to Roast Chicken | Whole Chicken

  • Author: Cosette's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 2 chickens 1x
  • Category: Chicken
  • Method: Roasting
  • Cuisine: Lebanese

Description

This simple and delicious roasted whole chicken is the answer to your weekly meals!


Ingredients

Scale

Spice Mixture – makes enough for about 4 chickens

  • 3 Tablespoons Kosher salt* (half if using any other salt)
  • 2 Tablespoons garlic powder
  • 3/4 Tablespoon black pepper
  • 3 Tablespoons sumac
  • 1 Tablespoon mixed spices (or all spice)

Whole Chicken

  • 1 whole chicken (approximately 45 pounds)
  • 3 Tablespoons chicken spice mixture (recipe above)
  • 3 Tablespoons toum (or olive oil)
  • Other aromatics for cavity of chicken if desired

Equipment

  • Half sheet pan or roasting pan with rack
  • Half sheet pan stainless steel rack
  • Twine
  • Foil
  • Thermometer

Instructions

Spice Mixture

  1. Combine your spices in a small bowl until fully incorporated.
  2. Place in a jar and store in pantry, use as needed for chicken.

Whole Chicken

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Prepare your sheet pan by covering in foil and place rack on top, set aside.
  3. Measure out 3 tablespoons of your spice mixture into a small bowl.
  4. Remove your chicken from the fridge and allow to rest and come to room temperature for about 20 minutes.
  5. On a clean work surface/cutting board, place your chicken and remove giblets inside cavity and trim the excess skin around the cavity. 
  6. Next, with a few paper towels, lightly pat the chicken to remove excess moisture.
  7. With the chicken breastside up, slowly begin working your hand between the skin and the breast gently pulling until the membrane is released and you can access the breast.
  8. Place about a tablespoon of your spice mixture and rub UNDER the skin directly on the breast. 
  9. With your remaining spice mixture, cover the entire chicken on both sides and between legs and wings.
  10. If using toum, add 3 tablespoons onto your chicken and rub all over, under breast skin until fully coated. If using olive oil, give a healthy coating all over the bird.
  11. If you’d like to stuff your cavity with some aromatics, do so now.
  12. Place on your prepared sheet pan – up to 2 chickens, breast side up. Using your twine, secure the legs of the chicken.
  13. Place your chicken(s) in preheated oven and cook for 1.5-2 hours. Checking for juices to run clean and temperature of thickest part of thigh to reach 165 degrees Fahrenheit not touching the bone. Continue cooking until fully cooked. A good rule of thumb is about 20 minutes per pound for your chicken, if cooking 2, add an additional 20-30 minutes.
  14. Remove from oven and allow to rest for 20 minutes before carving.
  15. Enjoy with additional toum and pita bread.

Notes

*Be sure to check the type of salt you use when making your spice mixture.

*Measure out the spice mixture you’ll need for your chicken BEFORE beginning and keep that bowl away from the rest of your mixture to ensure cross contaminating.

*My oven takes about 2 hours for 2 chickens at 400 degrees. Ovens vary so I would begin with 20 minutes per pound and continue to check from there.

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