Juicy ROAST CHICKEN RECIPE – How To Cook a Whole Chicken

did you realize it was this easy to cook a whole chicken [Music] hey everybody it’s natasha of natashaskitchen.com and today i’m going to teach you how to make a roast chicken this is so much better than a store-bought rotisserie chicken the flavor is and so simple and it is so so juicy and i’m hungry so let’s get started actually we’ll start with a quick prep of your veggies and you can leave out the veggies but i love that they make it a meal cut two large carrots into one inch pieces then you’ll need six yukon gold potatoes or you can use red potatoes quarter those or cut them into six pieces if they’re larger potatoes if you’re using baby potatoes you can even leave them whole next peel and coarsely chop up one medium onion and i like to cut them into about one inch pieces the onions add really great flavor to the chicken and the rest of the vegetables and i love how they caramelize in the roasting pan just cutting them up into sections like this is perfect if you cut them too small they can burn in the pan next we’ll need one whole head of garlic you heard that right a whole head and what we’re gonna do is just cut it parallel to the base cut it right in half that’s so easy you don’t even need to peel it set aside half of the garlic to put inside of the chicken and the other half we’re gonna toss with the veggies place all of your prepped veggies into a large mixing bowl and remember we’re just adding half of the garlic head then also add two sprigs of fresh rosemary drizzle in about a tablespoon of olive oil season that with half a teaspoon of salt and a quarter teaspoon of black pepper give that a rough toss to coat and set it aside i’m using a five and a half pound whole chicken which is perfect for roasting if your chicken was frozen make sure to fully thaw in the refrigerator before using it for this recipe when you’re buying a chicken look for one with a pink colored meat and organic is usually a good indicator of good quality chicken if you can find it in your grocery store make sure to remove the gizzards that are inside some people use those for gravy i just discard them let me know if you use those for anything those are usually tucked into the cavity of the chicken but sometimes they’re up by the neck so you want to make sure there’s nothing there now thoroughly pat dry your chicken on the outside and the inside with a couple of paper towels now transfer your chicken to a roasting pan with the breast side up for the best flavor we’re gonna season this chicken inside and out season inside the chicken with half a teaspoon of salt and a quarter teaspoon of black pepper stuff the chicken with one lemon which i’ve cut in half along with half of the head of garlic and two sprigs of fresh rosemary stuffing the center of the chicken will infuse the entire chicken with a great flavor now melt two tablespoons of unsalted butter and brush the chicken all over the top and sides with the melted butter working quickly and while the butter is still somewhat wet sprinkle this chicken all over with two teaspoons of salt and half a teaspoon of black pepper it’s gonna seem like a lot of salt but it is a large chicken and everyone loves that crisp salty skin when it comes out of the oven don’t forget to turn the chicken over and season the back side of the chicken this is where some of the juiciest dark meat is season liberally because you want to get a good coating of salt and pepper all over that chicken now add your prepared vegetables to the pan and just spread them evenly around the chicken those veggies will roast and baste in the chicken juices making them incredibly flavorful to keep the wings from browning just like we would do on a turkey tuck the wings behind the chicken now this next step is optional but does make for a beautiful presentation if you have some kitchen string tie the legs together this is a quick and easy step to make the chicken look a little bit fancier [Music] i love to put in an oven safe thermometer that tells me when the chicken is ready you want to insert that into the deepest part of the chicken thigh or you can also insert it into the base of the chicken breast i will link to the thermometer we love in the notes i put my rack in the lower third of the oven so the chicken roasts exactly in the center of the oven roast that in a preheated oven at 425 degrees fahrenheit and you’re gonna roast for about 80 to 90 minutes if you notice your chicken is starting to brown too much on the chicken breast here’s a great tip to keeping that chicken breast super juicy create a foil shield by shaping a piece of foil into a triangle place that directly over the browned chicken breast and continue roasting until the internal temperature reaches 165 degrees fahrenheit at the chicken thigh or until the juices run clear when you cut into the thigh once the chicken is out of the oven transfer it to a serving platter and let it rest for 15 minutes your kitchen is gonna smell amazing at this point and it’s gonna be tempting to dig into that chicken but you do wanna let it rest you can either use a special tool to lift up your chicken or it’s small enough where i can easily use two firm spatulas i love to arrange the roasted veggies just right on the same platter around the chicken it makes for a really beautiful presentation you can tend with foil as it rests for 15 minutes but keep in mind if you love a crispy skin you can skip the foil because it will trap some steam causing the skin to soften [Music] my kitchen smells amazing right now that fresh rosemary and remember we put lemon inside the chicken it smells wonderful and it’s making my mouth water we got to get into this taste test all right the chicken has been resting for about 15 minutes and you want to make sure to let it rest otherwise just like steak if you cut into it it’ll juice out so this way it becomes super juicy when you cut it let the chicken rest i can’t wait any longer though all right um we’re going to dig right into this and i want to show you just how juicy this chicken breast is i mean you cannot beat this with a store-bought rotisserie chicken because the store-bought ones they sit under the heat lamps for a while this is fresh i mean it’s like crisp salty skin it is amazing okay let’s do this i’m hungry oh i can tell this is gonna be one juicy chicken take a look at this getting close yum yeah store-bought can’t touch this this is amazing all right i’m gonna get my little sampling here oh and then that crisp salty peppery skin is so good right look at that juiciness there really is nothing like a freshly roasted chicken yum it’s such a simple seasoning but the stuffing infuses the chicken and then that garlic and pepper it’s really all you need and butter of course i don’t know if i love the chicken or the vegetables more these veggies are just as good and that’s what we’re gonna bite into right now i love how they get that crisp golden crust and they’ve been cooking in the chicken juices so they are so flavorful [Music] [Laughter] these veggies are not just for garnish seriously that is the tastiest piece of potato it is so good this is one easy excellent chicken dinner and it’s show stopping i mean this is super impressive you can serve this on thanksgiving or friendsgiving and this is dinner tonight it’s a perfect family dinner my family loves this and honey i think it’s a wrap come try this it’s so good you’re gonna love it you go a little bit all right i’m gonna slice it a big piece [Music] are you excited yes been waiting for it for two hours two weeks a little carrot a little carrot a little potato isn’t that good well in my professional opinion this is the juiciest chicken you ever made ow we’ll see you in our next video

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