ROAST CHICKEN
Roast Chicken
Roast chicken with onion, simple seasoning, and regular basting for crisp skin and even cooking.
Ingredients
- 1 whole chicken
- 1 onion, peeled and trimmed
- 4 tablespoons canola oil, or other neutral oil
- 2 teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Take the chicken out of the fridge about 1 hour before cooking so it can lose its chill and cook more evenly.
- Remove any offal from the cavity. Set the liver aside for pâté, and reserve the remaining pieces, such as the neck and gizzard, for making stock. Discard only if you do not plan to use them.
- Preheat the oven to 400°F (200°C).
- Place the chicken in a roasting dish. Pat the skin dry with paper towel, then place the onion into the cavity.
- Drizzle the chicken with the oil, ensuring it is well coated. Season all over with the salt and black pepper. This is intentionally simple and neutral; the flavour comes from the chicken itself and the way it is cooked, not from a long list of additions.
- Roast for 30 minutes.
- Remove from the oven and spoon the hot oil and rendered fat from the dish over the chicken. If there is not enough liquid, add a little more oil.
- Reduce the oven temperature to 350°F (180°C) and return the chicken to the oven. After 30 minutes, remove and baste again with the pan juices. Return to the oven for a further 30 minutes, basting once more before the final stretch.
- The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh, the juices run clear when pierced near the leg, and the legs move easily when gently pulled. If you have a thermometer, use it. It removes all guesswork and quietly makes you look very competent.
- Remove from the oven and rest for 10 to 15 minutes before carving.
Notes
Once the chicken has been served, remove any remaining meat from the bones while it is still slightly warm, or the following day once fully chilled. Tear or cut into pieces suitable for salads, sandwiches, or other meals, and store appropriately.
The carcass, along with any reserved neck or trimmings, can then be used to make a proper stock, ensuring that very little is wasted and extending the value of the dish well beyond the initial meal.
Costs
- Total Cost: $12.05
- Cost per Serving: $2.00 (for 6 servings)
- Cost per Serving: $3.01 (for 4 servings)
Costs determined in April 2026 in Cleveland, USA, using ingredients from ALDI, with the exception of the oil from Thrive Market, and salt and pepper from Whole Foods.
Nutrition Facts
Calories
363Fat
28 gSat. Fat
6 gCarbs
2 gFiber
0 gNet carbs
1 gSugar
1 gProtein
24 gSodium
865 mgCholesterol
95 mgNutritional information is an estimate only, and depends on the ingredients you use.
