Well folks, before I dive in, let’s just take a moment to appreciate the sheer delight of a beautifully roasted whole chicken. There’s something truly magical about that golden-brown beauty, isn’t there? Mmm, just imagining the aroma wafting through the kitchen makes my mouth water!
Now I know what you’re thinking – Roast a whole chicken quickly? Stop pulling my leg! – but hold your horses. No need to run around like a headless chicken, I’ve got a knack for this and I’m gonna let you in on the secret.
First things first, let’s chat about the bird. Fresh is always best, but not to worry if the frozen aisle is your port of call. You can absolutely play it by ear. Truth be told, we’re not aiming for Julia Child’s perfection here; we want a down-home, good ol’ fashioned roast chicken on the double!
We start with our preheated oven blazing at 400 degrees, ready to turn that bird into a golden delight. I make it my rule of thumb, twenty minutes per pound of chicken. Slather that sir with softened butter, a rub of salt and pepper, and stuff it with your favorite herbs and citrus. Et voila! Before you know it, the tantalizing aroma will be dancing in your nostrils.
And, for Pete’s sake, don’t forget to rest the chicken once it’s out of the oven. Trust me, nothing worse than cutting into a chicken basically spilling its juices all over your carving board!
So there it is folks, a roasted whole chicken faster than you can say spatula. Now jump in there and show that chicken who’s boss. Bon appétit!
Let’s Make It!
- Preheat your oven to 400 degrees Fahrenheit (205 degrees Celsius).
- Remove the giblets and any excess fat from the chicken.
- Rinse the chicken thoroughly under cool running water, then pat it dry.
- Rub softened butter all over the chicken, including under the skin wherever possible.
- Season the outside and inside of the bird with salt and pepper.
- Stuff the chicken’s cavity with citrus fruits cut into halves, like lemons or oranges, and your favorite herbs, thyme, rosemary or garlic.
- Roast the chicken in the preheated oven for approximately 20 minutes per pound.
- To make sure your chicken is cooked through, use a meat thermometer. It should read 165 degrees Fahrenheit (74 degrees Celsius) when inserted into the thickest part of the thigh.
- Take the chicken out of the oven and let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the chicken, making it more juicy and flavorful.
- Carve the chicken and serve while hot. Enjoy!
That Was Quick!