Simple Roast Chicken
Simple Roast Chicken
Simple Roast Chicken is a recipe every home cook should have in their wheel house. I have been making this recipe for years. There are many recipes on the internet for roast chicken that are all equally delicious. I am here to share my method for a simple roasted chicken that requires only the chicken, some mayonnaise and an all purpose seasoning of your choice. This recipe creates a delicious meal that is the perfect component for a Sunday Comfort Meal and then gives you leftovers to eat during the week on sandwiches or salad or even a stir fry. There is a full, printable copy of the recipe at the end of this post. Please read the few paragraphs for answers to any possible questions you may have.
Tuck & Fold
When making a roasted chicken, I tuck the tips of the wings behind the bird. they should easily bend into place. I also share in the full recipe how to tuck the legs as shown in the picture above. This is to prevent these parts from burning and helps hold the juices in the chicken.
It never fails, when I share this recipe, i always get backlash about the use of the mayo. Mayo is emulsified oil and egg. This gives the chicken skin a delicious flavor and also helps create the beautiful, golden brown color that you see in my picture. I have always used this method and I get so many compliments and people are always shocked when I tell them this is from the mayo.
All Purpose Seasoning
I use this all purpose seasoning from Paul Prudhomme that is called Poultry Magic. You can get this on amazon and I believe at Walmart. Any all purpose seasoning is good for this recipe. You will be using a high heat at the beginning of the cooking process in this recipe so an all purpose seasoning with a lot of “leafy” herbs may burn so you may want to choose and all purpose seasoning that has more of a ground seasoning. Make sure to use one that has a little salt in it so that the salt helps dry and crisp up the skin.
I sometimes add a couple of teaspoons of this buttermilk powder to the mayo before I brush it on the chicken. I get this buttermilk powder on amazon and use it for a few recipes and baking. You can also find buttermilk powder at the grocery store in the baking aisle with the powdered milk. This adds some tanginess to the chicken skin. This buttermilk powder and the seasoning I use, is LINKED HERE on my amazon page. I use this powder in my French Quarter Dressing and this recipe for Creamy Mustard Sauce that is perfect for Spring.
Full, Printable Recipe
- 1 Whole Roasting Chicken
- 4 Tablespoons of Mayonnaise
- 2 teaspoons of buttermilk powder (explanation in blog post)
- 2 to 3 tablespoons of a all purpose seasoning that is lower in sodium
- *I use Paul Prudhomme's Poultry Magic
- Take the chicken out of the packaging and pat it completely dry using paper towels.
- Place the chicken in as small of a roasting pan that it will fit in. This allows for more drippings if you care to make gravy and will create mositure for the chicken to roast and remain juicy. The larger the roasting pan, the more surface area there is for the juices to evaporate.
- Add your mayonnaise to a small bowl and mix with optional buttermilk powder, to prevent cross contamination.
- Fold the wing tips back under the bird.
- At the lower opening of the chicken cut a small slit in one flap of the excess skin, tuck the tip of the leg opposite the hole you cut into the hole to secure it in place, then cross over the other tip of the led and tuck it under the opposite leg. (pictures of this in the post)
- Using a pastry brush, brush the mayo all over the top and sides and in the crevices of the bird. Mayo is essentially eggs and oil and this helps create a delicious, flavorful skin with beautiful color.
- Season the chicken all over with whatever seasoning you choose. I try to choose an all purpose seasoning that doesn't have a ton of salt. I use Paul Prudhomme's Poultry Magic, that I buy on amazon. Any all purpose seasoning will do. Be sure it has SOME salt, as the salt helps make the skin crispy.
- Heat your oven to 450 degreees, I let the chicken sit out on the counter after I season it for about 30 minutes. This allows the chicken to crisp up better when you roast it.
- Place the chicken in the oven for 15 minutes at 450 degrees, then without opening the door, turn the oven down to 350 degrees. The chicken will then roast for 15 to 20 minutes per pound. Please note that every oven is different and a meat thermometer is highly recommended.
- Check the chicken after 1 hour. If it is getting too dark on top you can loosely place a piece of foil over the breast area, just lay it on there.
- Take the chicken out when it reaches 150 to 155 degrees and let it rest in a warm place for 15 to 20 minutes before cutting it. This allows the juices to redistribute and will make for very juicy slices.