Recipe 

Servings: 4-6 (depending on portion size)

Portion Size: About 1/2 to 3/4 pound per person

Preparation Time: 15-20 minutes (prepping ingredients and seasoning the chicken)

Cooking Time: 1 hour 15 minutes to 1 hour 30 minutes (at 375-400°F / 190-200°C, until internal temp reaches 165°F or 75°C)

Ingredients 

• One whole chicken (about 4 pounds) 

• 2 tbsp olive oil  

• 1 stck  softened butter 

• 3 large onion, cubed 

• 2 large carrot, cut in dices 

• 2 stalk of celery, diced 

• 1 bulb of garlic (cut in half) 

• 3 no Bayleaf 

• 10-12 whole peppercorn 

• 1 small bunch of fresh thyme or rosemary (or a mix) 

• 1 tbsp fresh parsley (optional) 

• 1 tbsp paprika 

• 1 tsp salt 

• 1 tsp black pepper powder 

• 1 tsp garlic powder (optional) 

• 1/2 tsp onion powder (optional) 

• 1 cup of chicken broth or white wine (for roasting pan- optional) 

Equipment Needed: 

• Roasting pan 

• Oven-safe meat thermometer (optional but recommended) 

• Kitchen twine 

• Basting brush (optional) 

• Carving knife and fork 

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Instructions 

Preheat the oven to 425°F (220°C) 

• Place a rack in the center of the oven. 

Prepare herbed butter 

• Soften butter at room temperature. Now add chopped fresh herbs, chopped garlic or garlic powder, salt,, crushed pepper, and lemon juice (optional) if you like citrus taste. You can keep some aside for braising later  

Prepare Mire poix stuffing 

• Mire Poix stuffing consisted of 2 parts onion, 1 part carrot, and 1 part celery and leeks. Season it with lots of garlic, herbs, and olive oil. This aromatic mixture imparts a deep, savory flavor to dishes and is an essential building block in many recipes. 

Marinate Chicken 

• Pat the chicken dry with paper towels. This helps achieve crispy skin. Rub the entire chicken (inside and out) with olive oil or softened butter. 

• Stuff herbed butter in the skin, near the breast to add extra moisture. 

• Season the chicken skin generously outside with salt, pepper, paprika, and any additional spices, such as garlic powder or onion powder. Remember to season the cavity as well. 

• Stuff the chicken with Mire Poix. These aromatics will infuse the meat with flavor as it roasts. 

Tie the legs 

• Tie the legs together using kitchen twine to ensure the chicken cooks evenly. 

• You can also use toothpicks to close the openings and tie the legs with foil.  

• Tying legs helps in maintaining the shape of the chicken. 

Roasting Chicken 

• Place the chicken in the roasting pan: Pour the chicken broth or white wine into the bottom of the roasting pan (this helps keep the chicken moist and adds flavor). Place the chicken breast-side up on a rack or directly in the pan. 

• I did not use wine and stock for the above chicken, but it is recommended to use it. 

• Roast the chicken: Roast the chicken for about 1 hour 15 minutes or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. If you have a meat thermometer, this is the most reliable way to ensure doneness. 

• Rest the chicken: Once cooked, remove it from the oven and let it rest for 10 minutes. This helps redistribute the juices and keeps the meat moist. 

• The juices on the tray can be used to make gravy. I used stock to clean the juices from the tray and added red wine and mushrooms to it to make a yummy Mushroom wine sauce. 

• Carve and serve: After resting, carve the chicken and serve with your favorite sides. 

Tips: 

• One golden rule: “To roast a chicken perfectly, never rush the process. The chicken is a reflection of your spirit, slow and steady, and as golden as the sun.” 

• Crispier skin: If you want extra crispy skin, roast the chicken on a rack to allow air to circulate underneath, or flip it halfway through cooking. 

• Flavor boost: Basting the chicken with its own juices halfway through roasting can enhance flavor, though it’s optional. 

• Resting time: Always let the chicken rest after cooking. Cutting it too soon can result in dry meat. 

• Leftovers: Roast chickens are great for meal prepping. Use the leftovers in salads, sandwiches, soups, or tacos.