This 2 ingredient high-heat roasted whole chicken is THE best way to roast a chicken. Roasting a whole chicken at high-heat crisps the skin to perfection and it cooks so fast the white meat has less time to dry out, leaving the juiciest meat. Score! This is THE next roasted whole chicken legend.
You ever tried a million times to roast the perfect whole chicken?
No?
Just me? I remember being in college (Hey Hey Florida State!) and trying to roast a whole chicken, but they just never came out right. All a girl was asking for was crispy skin and juicy meat (both white and dark). Ya feel me?
But, as life took me and turned me into a housewife, ;) I learnt the best way to roast a whole chicken was at high heat, baby!
No. No. That’s the answer to the question in your head right now, which has to be “but won’t the high heat dry out the white meat?” Remember, the answer is no. ;)
Reasons Why This Roasted Whole Chicken Belongs in Yo Belly:
- It’s juicy!– that’s right. I promise you that this will be the juiciest white meat chicken you have ever eaten. And the dark meat? To die for!
- The Skin is Crispy!– There’s nothing like the disappointment of a soggy skin piece from your whole chicken- or from any chicken for that matter. Chicken skin is supposed to be crispy and crunchy, so much so you feel the skin crackling between your teeth. ;)
- Two Ingredients– Yep! That’s right. Whole chicken + salt = best dang roasted whole chicken you ever will eat.
And if you needed anymore reasons to make this chicken then here’s another. It’s easy! I mean seriously.
Steps to Making the Best Roasted Whole Chicken EVAH:
- Remove giblets and/or neck from the chicken’s cavity. Blot chicken (inside and out) with paper towels (you don’t want this extra moisture in the oven with you because then it may create a steam-like atmosphere), and who wants to eat steamed chicken? Not I.
- Season generously with salt inside and out (I used 1tsp himalayan sea salt for a 4.75lb chicken). Place in oven safe pot/pan breast side up.
- Cook at 450 degrees for 1-1hr 15 min, or until temperature reaches 165 degrees and juices run clear (Do NOT open the oven while this is cooking- it will ruin the crispy skin).
That’s it! That’s all there is to it. And I have to say that my college girl-self from 15 years ago is all smiles and giggles inside for finally figuring this one out. It feels like a winning touchdown during a college bowl game. ;)
SCORE!
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Best Ever High-Heat Roasted Whole Chicken (Two Ingredients)
Prep
Cook
Total
This 2 ingredient high-heat roasted whole chicken is THE best way to roast a chicken. Roasting a whole chicken at high-heat crisps the skin to perfection and it cooks so fast the white meat has less time to dry out, leaving the juiciest meat. Score! This is THE next roasted whole chicken legend.
Ingredients
- 4-5lb Whole Chicken
- Kosher Salt (or himalayan sea salt)
Instructions
- Preheat oven to 450 degrees.
- Remove giblets and/or neck from chicken cavity and blot chicken (inside and out) with paper towels to remove all moisture and juices. Place in oven safe pan or pot (I use my 12 inch cast iron skillet for this).
- Season chicken (inside, out, top, and bottom) generously with salt. *
- Cook for 1 hr- 1 hr 15 min, or until juices run clear and temp reaches 165 degrees.
Notes
*I used 1 tsp pink himalayan sea salt for a 4.75lb chicken.
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foodieflavour
I really don’t frequently consider using almond-milk in savory recipes…they all look yummy even however!