How to: Roast a Whole Chicken

roast chicken

I was recently reading this article about the 25 foods you must eat before you die and was reminded of a post I’ve been wanting to write because it was #3 on the list – roast chicken you make at home. It really is the best chicken you will eat. And it’s ridiculously simple, you just need the time at home to let it roast in the oven.

I’ve tried several recipes, but my favorite by far is Tyler Florence’s Ultimate Roast Chicken recipe. Seriously delicious. If you decide you want something more on the simple side, you can still follow this recipe – omit the bacon aspect and you have a basic roast chicken. Something about that bacon and orange though … the whole house smells edible.

This recipe calls for a large chicken; if you buy a smaller one, simply reduce cooking time.

How to: Roast a Whole Chicken
Author: Tyler Florence
Prep time: 15 mins
Cook time: 1 hour 25 mins
Total time: 1 hour 40 mins
Serves: 4-6
  • 1 (5 1/2 pound) whole chicken
  • 1/2 bunch each fresh oregano, thyme, and parsley
  • 1/4 pound unsalted butter, softened
  • Kosher salt and freshly ground black pepper
  • 1 orange, halved
  • 1/2 head garlic
  • 2 medium onions, both halved
  • 6 strips smoked bacon
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup dry sherry
  1. Preheat oven to 425 degrees F.
  2. Rinse the chicken with cool water, inside and out. Pat it dry with paper towels. Divide the herbs, keeping 1/2 of them whole. Finely chop the other half. Mash the softened butter with the chopped herbs, until combined. Rub the herbed butter under the skin, as well as all over the outside of the chicken. Season the bird all over with salt and pepper.
  3. Stuff the cavity with the orange, garlic, 1 onion, and the remaining herbs. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Put the remaining onion into the pan, which will help color and flavor the sauce. Lay the strips of bacon across the breast of the chicken and roast for 25 minutes.
  4. Remove the bacon and baste the chicken with the drippings and cook for another 45 minutes to an hour to fully cook and brown skin. If skin becomes too brown before chicken is fully cooked, cover lightly with foil. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh. (The legs of the chicken should wiggle easily from the sockets too. I usually remove around 155 degrees because it will continue to cook while resting). Remove the chicken to a platter and let stand for 10 minutes, so the juices settle back into the meat before carving.
  5. Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove (alternatively, ladle drippings into a saucepan) over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Stir in the sherry and season with salt and pepper.
  6. To serve, carve the chicken tableside and squeeze the oranges from the cavity over the meat.