How to Roast a Whole Chicken in the Oven

Making a whole roast chicken in the oven is not difficult at all. However, to make sure that the results are just what you were hoping for, you should follow a few steps.

Step #1: Make sure that the bird is completely dry before you rub it with the butter. Dry, inside and outside, with paper towels.

Step #2: Season well. You can use any spices you like, but the most important thing in this area is to make sure you salt it well, again inside and outside. Place half a lemon (or orange) and some nice herbs inside the bird; I feel they really make a difference. I love that lemon flavor that infuses the breast meat.

Step #3: Truss. Because trussing can be quite elaborate, it is your choice if you want to do it. However, I think it is a good idea to take the time; this way, the bird will look nicer and cook more evenly. At least make sure you tie the legs together and tuck the wings a bit out of the way so that their tips don't get too much color.

Step #4: Let rest for about 10-15 minutes before carving. Why? Lots of juice builds up during roasting, and if you cut it immediately after taking it out of the oven, the juices will just come out of it. Letting the bird rest for a while will give those juices time to be reabsorbed into the meat.

It is very important to roast the meat in the oven for the right amount of time. To ensure that it is safe to eat, it should have an inner temperature of at least 73 degrees Celsius/165 degrees Fahrenheit.

If you have a kitchen thermometer, check the temperature by inserting the thermometer into the thickest part of the thigh. (Amazon affiliate link)

Suppose you do not have a kitchen thermometer; insert a skewer into the thickest part of the thigh as well. The juices should run completely clear. If they are still bloody or pink, continue roasting and check again from time to time.

The answer is a definite NO! Don't wash it before cooking; it doesn't make any sense at all. Cooking the bird until it reaches at least 73°C/165°F internally ensures all bacteria are killed.

Washing it in your sink only spreads bacteria to your sink and other surfaces.

According to the USDA – Food Safety and Inspection Service (the link opens in a new tab): "Washing raw poultry before cooking is not recommended. Bacteria in raw meat and poultry juices can spread to other food, utensils, and surfaces, causing cross-contamination. Rinsing or soaking does not eliminate bacteria. Only cooking destroys any bacteria on fresh chicken."

In the UK, NHS (the link opens in a new tab) warns that around 50% of chicken sold carries Campylobacter bacteria, which can cause abdominal pains, diarrhea, and vomiting. "Washing raw chicken before cooking can increase the risk of food poisoning from Campylobacter bacteria. Splashing water can spread bacteria to hands, surfaces, clothing, and cooking equipment."

Additionally, use a separate cutting board, ideally a large one, exclusively for poultry. I have a large plastic board that I wash in the dishwasher to ensure hot water kills all germs.

A regular bird of about 1,2-1,5 kg/ 2.6-3.3 lbs should be enough for about 4 people, maybe even 5. However, if it is larger, you will probably have some leftovers.

The bones: Please do not throw away the leftover roasted bones; they make the most wonderful stock. Make the stock just like in this recipe for Romanian Semolina Dumpling Soup. Or, for an Asian kind of stock, see this post for Napa Cabbage Rolls in Ginger Broth.

• If you don't make the stock with the roasted bones on the day or the next day after having the chicken, you can freeze the bones until you have more bones to make the stock.

Leftover meat: You can use the leftover meat to make salads, sandwiches, and fricassee; you can add chopped meat to a soup and make fried rice or fried noodles.

What to serve it with?

Recipe