Looking to achieve a delectably juicy and tender roast chicken straight from your oven? Discover the secrets to prevent dryness and ensure a moist, flavorful outcome with this comprehensive guide on roasting chicken. Maintaining the chicken’s moisture during the cooking process is key, and this recipe provides essential steps and tips to achieve a succulent result, including properly seasoning, using the right temperature and timing, employing various techniques like basting or using a roasting rack, and allowing for proper resting time. By following these instructions, you’ll master the art of roasting chicken, ensuring a dish that’s both beautifully golden on the outside and incredibly juicy on the inside.
How to roast chicken in the oven and keep it from drying out
Ingredients
- 1 whole chicken (approximately 4 pounds / 1.8 kg)
- 2 tablespoons olive oil or melted butter
- Salt and pepper (to taste)
- Herbs and spices (optional, such as thyme, rosemary, paprika, garlic powder)
- 1 lemon or onion (optional, for stuffing)
- 1 cup chicken broth (for basting, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the chicken thoroughly, pat it dry with paper towels, and let it sit at room temperature for about 30 minutes. Remove giblets if included.
- Rub the chicken with olive oil or melted butter. Season generously with salt, pepper, and any desired herbs or spices, ensuring an even coating both outside and inside the cavity.
- If preferred, stuff the cavity with lemon wedges, onion wedges, or any aromatics for added flavor.
- Truss the chicken using kitchen twine to help it cook evenly and maintain its shape.
- Place the chicken breast side up on a rack in a roasting pan. If available, pour chicken broth into the bottom of the pan for added moisture. Roast in the preheated oven for approximately 20 minutes per pound (450 grams) or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- To keep the chicken moist, baste it with the pan juices or additional chicken broth every 30 minutes during cooking.
- Once done, remove the chicken from the oven and cover it loosely with foil. Let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender chicken.Following these steps will help you maintain the chicken's moisture, resulting in a flavorful, succulent roast.
Video
Notes
An important aspect to note when roasting chicken in the oven to prevent dryness is to avoid overcooking. Overcooked chicken tends to dry out, resulting in a less juicy and flavorful dish. Ensure you cook the chicken until it reaches an internal temperature of 165°F (74°C) in the thickest part of the thigh. Additionally, allowing the chicken to rest after cooking is crucial as it helps the juices redistribute throughout the meat, resulting in a moister and more succulent roast. Finally, if you're basting the chicken during the roasting process, do so gently and quickly to avoid unnecessary heat loss from frequently opening the oven door, which can impact the cooking time and dry out the chicken.
Nutrition
Serving: 80g
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