Juicy, crispy roast or grilled chicken with vegetables is a recipe that every housewife (or householder) can master. Whether it’s for a special occasion or a dinner party, a well-roasted whole chicken is a real focal point on the table. However, it often happens that the chicken does not get a good crust and the meat becomes dry and even tough. Does this sound familiar? If so, you’ve come to the right place! With our tips, your roast chicken will always be juicy, crispy and incredibly tasty!
Whole Chicken Recipes: Roasted Chicken in a Pipe
Cooking a whole chicken is the cheapest and often the easiest way to prepare poultry. Since the bones contribute to great flavor, you’ll also end up with a better-tasting meal than if you were eating boneless chicken breasts or thighs. Whether it’s in the oven or on the grill, a whole chicken for dinner is also a time-honored classic.
5 tips on how to preserve the juiciness of a whole chicken
Always want to make a juicy roast chicken that will impress everyone at the table? We reveal the secrets of perfectly fried chicken. Here are the top tips for getting juicy, tender and flavorful chicken in the oven.
Briefly about the main thing:
- What is the best temperature? 220°C (200°C circulating air).
- To roast a whole chicken, covered or uncovered? Basically uncovered – if it doesn’t start to get too brown, then cover with aluminum foil.
- How long does fried chicken take? A 4-pound chicken takes 1 hour 15 minutes to 1 hour 30 minutes to cook, plus rest.
1. Season generously
Taste in spices. This fully applies to all fried chicken recipes. For a whole chicken to be delicious, be sure to season it generously inside and out with kosher salt and freshly ground black pepper. If you only have table salt on hand, use a little less, as processed salt contains more iodine and an overdose can result in a slightly bitter or metallic taste.
You don’t have to limit yourself to spice bases either. Don’t forget to experiment with different herbs and spices to create flavorful variations that will give your chicken a unique flavor. Here are some examples of seasonings that go well with fried chicken:
- chopped fresh or dried oregano, thyme, rosemary, parsley and tarragon
- smoked paprika
- truffle salt
- Garam Masala
2. Add fat and get under the skin
To give your roast chicken a crispy skin and a juicy inside, brush your chicken with homemade herb butter or olive oil. Both work equally well, giving your chicken a perfectly browned, crispy skin.
Whenever you cook a whole chicken, does the skin get too tough or kind of tough? This can also happen with abundant lubrication. Luckily, we have a little trick for you.
Before you grease the chicken, carefully separate the skin from the flesh of the breasts and thighs. Be careful not to tear them. It is best to do it with your fingers. When done, apply an extra layer of butter or oil and seasoning mix between the meat and the skin. This not only makes the skin more crispy, but also makes the meat underneath juicier.
3. Play with vegetables
Vegetables play a dual role in this fried chicken recipe. First, stuff the chicken with flavorful vegetables and fresh herbs for a delicious flavor that permeates every juicy piece of chicken. Of course, you can cook roast chicken without vegetables, but there is a risk that the meat will turn out dry and not so tasty.
Suitable vegetables and herbs:
- Such herbs as fresh rosemary, tarragon, parsley, thyme
Then create a natural frying surface on the bottom of the pan. Scattered vegetables not only prevent the skin from sticking to the bottom of the pan, but also add flavor to the chicken. They also make a great base for a delicious sauce. Use a variety of seasonal vegetables to balance the flavor for different tastes throughout the year.
Simply cut vegetables into quarters or large chunks, and you don’t even have to peel them. If desired, you can pour 1 cup of water, chicken broth or wine on the bottom of the pan.
4. The best oven temperature
You want to roast the chicken, not bake it. Therefore, the high temperature provides a crispy skin, juicy inside. Roast the chicken at 220°C (fan oven at 200°C) basting it occasionally with the fat or sauce in the pan.
Tip: Remove the chicken from the refrigerator 30 minutes before cooking to ensure even cooking time.
5. How to determine that fried chicken is ready
Often the problem when you roast a whole chicken is that you can’t tell when the meat is done. Plan on a cooking time of 30 to 35 minutes per pound, then add 15 minutes plus resting time. For a chicken weighing 2 kg, it takes 75-90 minutes.
There are three ways to tell if a chicken is ready:
- Use a meat thermometer between the breast and thighs, avoiding the bones. The temperature of the chicken should be about 70 degrees Celsius. Wait 10-15 minutes after removing the chicken from the oven for the juices to enter the meat. The chicken will continue to cook during the rest period, the temperature will rise to the recommended 75°C.
- Make sure the juice is clear, with no streaks of blood or color. This can usually be determined by removing the thermometer from the meat and the juice will flow from it.
- Move the chicken leg. If it is fluffy and pliable, the chicken is most likely ready.
Little tips and tricks for crispy chicken skin:
- 10 minutes before cooking, wash the skin with salt water
- Turn on the grill for a few minutes until the skin is crispy
- 1/4 hour before the end of baking, brush the skin with canned milk
- Brush the roast chicken with a little light beer from time to time
- Cook in Römertopf (recipe below)
Roman pot roast chicken – crispy on the outside, juicy on the inside
Cooking a whole chicken in the oven also requires a suitable container. In principle, almost any baking sheet with a deep side will do, but the chicken is always crispy in a Roman pot.
1 whole chicken (about 2 kg), at room temperature
Kosher salt and freshly ground pepper
2 carrots, cut into pieces
1 onion, cut into quarters
1 clove of garlic, cut in half
2 lemons, cut into quarters
4 tablespoons of soft herbal butter
300 ml of white wine (optional)
1 bunch of fresh thyme sprigs
Place the Roman pot completely in a water bath and leave for about 10 minutes. Do not preheat the tube. Wash the chicken inside and out and pat dry. Carefully separate the skin from the meat with your fingers. Generously season the chicken inside and out with kosher salt and pepper. Gently rub half of the herb oil on the chicken breast (under the skin), and spread the other half over the outside of the chicken. Stuff the chicken with 1/2 garlic clove, 1/2 onion, some carrots, 1/2 lemon and sprigs of thyme. Tie the drumsticks with cooking twine, and tuck the wings under the meat. Place the stuffed chicken breast side up in a Roman pot, place the rest of the vegetables around it and pour in the white wine. Cover the Roman pot with a lid and place in a cold oven. Set the temperature to 220°C. After 60-70 minutes, remove the lid so that the chicken acquires a nice crust. Let rest at least 10 minutes before slicing.
Whole chicken recipes: Grilled chicken
The next time you fire up the grill, forget the meatballs in favor of a new grilling challenge: a whole grilled chicken. We reveal the best options for a whole grilled chicken and a recipe for a delicious grilled chicken.
How to fry a whole chicken?
It’s actually not that difficult to grill a whole chicken. Yes, breast, thighs and thighs often require different cooking times, but the trick is to use indirect heat so the bird cooks evenly. Here are some of the most popular ways to cook chicken over an open fire.
- A classic option: the grill turns into an oven for indirect frying. The heating zones ensure slow and even cooking of the chicken. For this, the grill must have a cover.
- Butterfly cut: The so-called butterfly cut offers another way to cook grilled chicken whole and crispy. A whole chicken is placed on the breast, and the spine is cut with poultry shears. Then the chicken is turned over, flattened and sent to the grill.
- Poultry Holder: A whole chicken can be roasted vertically on a chicken rotisserie or on a poultry stand. Some birders have a liquid container that can be filled with flavored water, beer, or wine. In this way, the meat is also seasoned from the inside and the result is a juicy grilled chicken. An alternative bird holder can be made yourself from a beer can or a glass.
- Grill: If you have a grill for grilling, you can make your own grilled chicken just like from the car. Simply slide the chicken onto the grill and use kitchen twine to secure the wings and thighs to the chicken to prevent them from burning.
Grilled whole chicken recipe
1 whole chicken (1.5 kg)
2 tablespoons of vegetable oil
3 tablespoons spice mix of your choice (eg, salt, pepper, oregano, garlic, and paprika)
Heat the grill to medium heat. Wash and dry the chicken. Mix the butter and spices in a small bowl. Rub the whole chicken and cavity with the oil and spice mixture. Place the chicken upright (legs down) on a vertical poultry stand. Turn off the grill burner and put the chicken on it. Close the grill lid and reduce the heat on the remaining burners if necessary to maintain a constant temperature of around 180-190°C. Grill for about 75 minutes or until the meat is cooked through (a thermometer reads 70°C). Carefully remove the grilled chicken from the grill and let rest for 15 minutes before serving.