Roast Chicken

If the skin gets too brown, cover the chicken in foil at the end of the cooking to prevent it from burning. Season generously inside the chicken to get a rich flavour. Spread butter and salt thoroughly over the chicken to get juicy meat and crispy skin. Take the chicken out of the fridge 30 minutes before cooking to take the chill off. This gives a more even cooking time.

Roasted chicken and vegetables is a broad and not very specific name, but do you know what? That is only an advantage when you plan tonight’s dinner as it can be any veg so go to the kitchen or the store to see what vegetables you have at hand. It is also an easy way to add more of your preferred vegetables to your diet. Not a big fan of carrots? Leave them out and add broccoli, cauliflower, leeks, or parsnip instead! Roasted chicken is always delicious and by changing the roasted vegetables on the side, you can easily make new dinner solutions without having to find or invent new recipes over and over. Roasted vegetables are also an evident way of using leftover vegetables from the fridge before they turn bad.

We use potatoes as the main vegetable in this recipe. Simply because why not? Potatoes are filling, easy to work with, and most people like them. We cut them into chunks, but you can also cut them into bigger wedges if you want to do something different. Just remember to adjust the cooking time if you make bigger pieces of potato.

The seasoning is a very important part when cooking a whole chicken roast. Chicken meat is delicious, but you will want to back it up with different seasoning to bring out your favourite flavours. Make sure to season the inside of the chicken as well as this lets the meat absorb the flavours better and gives you a rich and delicious result.

One major advantage of cooking a whole chicken roast is the many possibilities of stuffing it with all sorts of deliciousness. In this recipe, we make chicken roast with stuffing of lemon, parsley, and salt to add flavour and juiciness to the chicken roast. You can make other types of roast chicken stuffing, for example, garlic and thyme. Or a more wintery stuffing with apples, walnuts, and breadcrumbs. You can vary the vegetables as much as you want. Celeriac, leeks, and onions are also good choices when you want to make a chicken roast with stuffing.

The easiest way to make a roasted chicken is by doing it in the oven. Season the chicken on the inside and the outside and place it in an ovenproof dish. Cook at 180C until the chicken reaches 75C, which takes about 1-1½ hour depending on the size. See more in our recipe.

A whole chicken at 1.2kg needs about 1 hour and 15 minutes in the oven to be done. Make sure to keep an eye on it so it does not get overcooked. Always check times based on weight.

We always recommend eating the same day but yes, you can reheat leftover chicken the next day in the oven or the microwave.

Roasted chicken will last for about 3-4 days, if you keep it in an airtight container in the fridge. Always remember to smell and taste a bit before you eat it. If you are in doubt, do not eat it.

It is very easy to cook chicken – whole or in pieces – in the oven. Just place the chicken in an ovenproof dish and cook until the chicken is done. The cooking time depends on the type and size of the chicken you are cooking.

Yes, there is no problem in freezing a whole chicken. Just remember that it will need longer time to thaw than, for example, chicken breasts or chicken legs.

It usually takes 1-2 days to defrost a whole chicken in the fridge. You can use 10 hours per 500g as a rule of thumb.

As a rule, a chicken needs 20 minutes per 500g at 180C, but you should always check the chicken continuously to make sure that it is neither overcooked nor undercooked.

Chicken needs to reach 75C before it is cooked.

One of the big advantages of cooking a whole chicken is that you can season it both on the inside and the outside. Stuff the chicken with herbs, spices, butter, and whatever you like and make sure that it is well distributed all over the chicken. This will allow the meat to absorb all the flavours even better than if it is just seasoned on the outside.

The easiest way to check if a whole chicken is done is to use a food thermometer. Insert it into the thickest part of the chicken, the breast. The temperature must be 75C. If you do not have a food thermometer you can cut into the skin between the leg and the body to check the colour of the meat. If it is pinkish, the chicken is not done yet.

Some species of chicken have yellow skin, and some may also have yellow flesh. The colour can also be affected by the food the chicken gets. Both are perfectly normal and not a sign of the chicken being bad.