Any tips of making whole roasted chicken

I cover the chicken loosely with foil so it retains juices. You should brush with some olive oil though, and especially if you don't eat the skin, it shouldn't destroy your diet.

I roast my chicken the same way as Lisammy. I also though put half an onion in the cavity of the chicken. I find it adds a bit of extra flavour to the chicken as well.

I just fixed this last night! I put mine in the crock pot with whatever spices you want and a diet mt dew. It was so moist and tender that it fell apart. It was absolutly delish!!

I help tenderize the bird with citrus - either lemon, lime, or orange. I cut 4 slices, work them under the skin over the breast and place the rest of the fruit into the cavity of the bird, along with a clove or two of garlic and a cut up onion. Then I dust the skin with salt, pepper and herbs that pair well with the citrus (e.g., thyme for lemon, cilantro and mint for lime, rosemarry with orange). To get the skin to crisp nicely, just put the bird into a hot oven for the first 10-15 minutes (like 425) and turn the temp down to 350 for the remaining roasting time. The skin is mostly fat to begin with, you don't really need to add more.

I usually brush mine with olive oil. Not a lot, just enough to coat and make the herbs and spices stick.

Crock pot chicken with spices, sometime even just a bit of poultry seasoning is nice. It stays moist.

I like to peel and apple and put in the cavity. It gives it a nice taste & makes it juicy. You could also spray the outside with nonstick spray instead of using butter and then add your seasoning to it.

stuff the insides with lemons or oranges - real nice.

This is simple & always a big hit when I make it. Never dry and full of flavor:

Ingredients:
1 whole chicken (approximately 4 pounds)
1/2 cup fresh lemon juice, plus 3 whole lemons—including 1 sliced for garnish
1 tablespoon kosher or coarse sea salt
1/2 teaspoon freshly ground pepper
Fresh herbs for garnish (4 rosemary sprigs, 4 sage sprigs, 8 thyme sprigs, and 1 bunch flat-leaf parsley)
1. Position an oven rack in the upper third of the oven and preheat the oven to 400°F. Remove the giblets from the chicken, wash the chicken inside and out with cold water, then let the chicken drain, cavity down, in a colander for 2 minutes.

2. Pat the chicken dry with paper towels. Place the chicken breast-side down in a medium roasting pan fi tted with a rack and pour the lemon juice all over the chicken, both inside and out. Season the chicken all over with salt and pepper inside and out.

3. Prick 2 whole lemons three times each in three different places with a fork and place them deep inside the cavity. Chicken cavity size may vary, so if one lemon is partly sticking out, that’s fine. (Tip: If the lemons are stiff, roll them on the countertop with your palm before pricking to get the juices flowing.)

4. Put the chicken in the oven, lower the oven temperature to 350°F, and roast, uncovered, for 15 minutes.

5. Remove the roasting pan from the oven. Using tongs or two wooden spoons, turn the chicken breast- side up. Insert a meat thermometer in the thigh, and return the chicken to the oven and roast for about 1 hour to 1 hour and 15 minutes or until the meat thermometer reads 180°F and the juices run clear when the thigh is pricked with a fork. Continue roasting if necessary. Keep in mind that cooking times in different ovens vary; roasting a chicken at 350°F takes approximately 18-20 minutes per pound, plus an additional 15 minutes.

6. Let the chicken rest for 10 minutes before carving. And here’s the secret: Pour the juices from the roasting pan on top of the sliced chicken. Garnish with fresh herbs and lemon slices.

Canola oil rub down, then salt, fresh cracked pepper the outside and give a generous portion of crushed rosemary, and thyme.


Roast in oven on wire rack (in baking sheet) at 450 degrees for 20 minutes and then reduce to 350 degrees for about 40 more minutes. Looking at about 1 hour cooking time total (but check it don't pull an undercooked bird).

Check temp at leg and thigh joint, liquid should run clear when you 'poke' it. and We're looking for about 165 degrees, remove (don't cover or the crispy outside will get soggy). Carryover cooking may take it to 170 degrees


Serve with a nice (from scratch) rice Pialf and some grilled (pan seared) asparagus.


I'm hungry now.

i usually smother with butter etc but don't want to do that, can I just put spices on the chicken will it be moist enough?

I rub witha small amount of oil and then put a small peeled onion up it's derriere - that keeps it moist.

Crock pot chicken with spices, sometime even just a bit of poultry seasoning is nice. It stays moist.

Yep, this is what I do, and it just falls off the bone. It's a big hit at home.
I roll a couple balls of foil at the bottom to prevent it from sticking.

i usually smother with butter etc but don't want to do that, can I just put spices on the chicken will it be moist enough?

If you turn the chicken upside down and wrap it in tin foil before putting it in the oven, all the juices that are naturally in the chicken run to the bottom of the pan. When you take it out and turn the chick the right way up, it will have been continually basteing itself in its own juice throughout cooking. Do this and it does not dry out.

^^^Do this!

dont know if you can watch the video on this where you are but the instructions are very good

http://www.channel4.com/programmes/how-to-cook-like-heston/articles/hestons-top-10-tips-for-chicken

I stuff fresh herbs and thin lemon slices under the skin along with salt and pepper, then toss the skin before serving. But I'm kinda off chicken right now. I've OD'd and now it sounds really unappetizing.